17 Apr 2019 --- Specific bacteria found in cheese rind may reduce allergic reactions and improve the ripening process of some cheeses. This is according to a new study from Iowa State University of Science and Technology, (ISU), US, published in the peer-reviewed academic journal Scientific Reports. The study found that certain bacteria that grow on cheese rind can inhibit the production of histamine, a compound responsible for allergic reactions to ripened cheese. The researchers say that the findings may allow people with cheese allergies to enjoy it without the repercussions and help producers standardize the ripening process and boost efficiency in this space.