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New research from an Iowa State University scientist identifies microbes that may reduce allergy-like reactions to some ripened cheeses

By Fred Love, Iowa State University News Service

A small percentage of humans suffers allergy-like reactions to certain varieties of ripened cheese due to histamine, a byproduct of the prolonged fermentation process. Stephan Schmitz-Esser, associate professor of animal science at Iowa State University, is studying bacterial strains that could reduce histamine, allowing susceptible diners to enjoy the cheese without unpleasant side effects.