Scientists discovered that certain types of tiny organisms called yeasts naturally live in a traditional Turkish cheese called Tulum. These yeasts might be helpful for your digestive system and could fight harmful bacteria. Researchers tested nine different kinds of yeasts and found that three types were especially good at surviving in your stomach and creating substances that protect your body. This discovery could lead to new ways of making cheese and other foods that are better for your health.

The Quick Take

  • What they studied: Whether the natural yeasts found in traditional Tulum cheese could be used as healthy additions to foods because they might help your digestive system and fight bad bacteria
  • Who participated: Researchers collected samples from four batches of Tulum cheese during the aging process and identified nine different types of yeasts living in the cheese
  • Key finding: Three specific yeast strains (two types of Kluyveromyces and one Pichia) showed strong ability to survive stomach acid, stick to your gut lining, and produce protective substances that fight harmful bacteria like Staphylococcus aureus
  • What it means for you: These yeasts might eventually be added to foods to support digestive health, similar to probiotics in yogurt. However, this is early-stage research, and more testing in humans is needed before these yeasts become available in consumer products

The Research Details

Scientists collected samples of traditional Tulum cheese at different stages of aging and used genetic testing to identify all the different yeasts naturally present. They used two types of genetic markers (iPBS and SCoT) to see how different the yeasts were from each other, then confirmed their identities using DNA sequencing. Once they identified the yeasts, they selected the most genetically different ones for further testing.

The researchers then tested these yeasts in the laboratory to see how well they could break down proteins, create certain flavors, and survive in conditions that mimic your stomach. They also tested whether the substances these yeasts produce could stop harmful bacteria from forming protective layers called biofilms. Finally, they checked if these yeast substances had antioxidant properties, which means they could help protect your cells from damage.

This research approach is important because it looks at yeasts that naturally occur in food rather than using laboratory-created strains. This means these yeasts have already proven they can survive in cheese and might be safer and more effective in foods. By testing them in conditions that mimic your digestive system, the researchers can predict whether they might actually help your health before expensive human trials are done.

This is a laboratory study published in a respected scientific journal. The researchers used multiple genetic testing methods to accurately identify the yeasts, which strengthens their findings. However, because this work was done only in test tubes and simulated stomach conditions, not in actual people, the results are preliminary. The study doesn’t specify exactly how many cheese samples were tested, which would help readers understand how representative these findings are.

What the Results Show

The researchers found nine different types of yeasts living in the Tulum cheese samples. When they tested these yeasts’ abilities, two strains of Kluyveromyces marxianus and one strain of Kluyveromyces lactis stood out as the best performers. These three strains were particularly good at making the cheese more acidic (which helps preserve it), breaking down proteins (which creates flavor), and producing acetoin (a compound that gives cheese its characteristic taste).

When tested in simulated stomach conditions, these same three strains showed impressive survival rates, meaning they could potentially reach your intestines alive. They also showed high cell surface hydrophobicity, which is a fancy way of saying they stick well to the lining of your digestive tract—similar to how good probiotics work.

Most importantly, the substances produced by these yeasts showed strong antioxidant properties and could prevent harmful bacteria like Staphylococcus aureus from forming biofilms (protective layers that make bacteria harder to kill). This suggests these yeasts might help protect your gut from harmful bacteria.

The other six yeast strains identified in the cheese also had useful properties, though they weren’t as strong as the top three. Some were better at breaking down proteins, while others were better at surviving stomach acid. This variety suggests that different yeasts could potentially be used for different purposes in food production.

This research builds on existing knowledge that certain yeasts can be beneficial for health. Previous studies have shown that some yeasts have probiotic properties, but this is one of the first studies to thoroughly characterize the natural yeasts in Tulum cheese specifically. The findings align with what scientists know about how probiotics work—surviving stomach acid and sticking to gut lining are key features of effective probiotic strains.

This study was conducted entirely in laboratory conditions and test tubes, not in living people or even animals. The results show what these yeasts can do in controlled conditions, but real-world results in human digestive systems might be different. The study also doesn’t tell us the exact number of cheese batches or samples tested, making it harder to know how common these beneficial yeasts are. Additionally, while the yeasts showed promise against one type of harmful bacteria, we don’t know how they’d perform against other bacteria or in a real gut environment with many competing microorganisms.

The Bottom Line

Based on this research, there are no current recommendations for consumers because these yeasts aren’t yet available as commercial products. However, this research suggests that future cheese products or supplements containing these specific yeasts might support digestive health. If such products become available, they would likely work best as part of a healthy diet with plenty of fiber and whole foods. Confidence level: Low to Moderate (this is preliminary research requiring human studies before strong recommendations can be made).

This research is most relevant to people interested in probiotics and digestive health, food scientists, and cheese makers. People with digestive issues, weakened immune systems, or those taking antibiotics might eventually benefit from these yeasts, but they should wait for human studies and products to become available. This research is not yet applicable to general consumers.

If these yeasts are eventually developed into commercial products, it would likely take 3-5 years of additional research, including human studies, before they’re available. Any benefits would likely develop gradually over weeks to months of regular consumption, similar to other probiotic products.

Want to Apply This Research?

  • Once yeast-based products become available, users could track daily consumption and monitor digestive symptoms (bloating, regularity, energy levels) using a simple daily checklist or rating scale (1-10) to see if they notice improvements over 4-8 weeks
  • Users could set a daily reminder to consume a probiotic product containing these yeasts (if it becomes available) at the same time each day, ideally with a meal, to build a consistent habit and maximize potential benefits
  • Track digestive health metrics weekly including: bowel regularity, bloating levels, energy levels, and any digestive discomfort. Compare baseline measurements from week 1 to measurements after 4, 8, and 12 weeks of consistent use to identify patterns and effectiveness

This research describes laboratory findings about yeasts in traditional cheese and their potential health properties. These yeasts are not currently available as consumer products. This information is for educational purposes only and should not be considered medical advice. Anyone with digestive disorders, compromised immune systems, or those taking medications should consult their healthcare provider before using any new probiotic products. Pregnant and nursing women should also seek medical guidance. While these findings are promising, human studies are needed before definitive health claims can be made.