Scientists in Italy have successfully baked sourdough bread using ancient yeast recovered from the remains of Ötzi the Iceman, a naturally preserved mummy dating back more than 5,300 years. The breakthrough demonstrates how ancient microorganisms may hold valuable insights for modern food production and biotechnology.
INR Report: Based on reporting by RT HERE.
Ancient yeast brought back to life
Scientists at Italy's Eurac Research have successfully revived several strains of cold-resistant yeast recovered from the body of Ötzi the Iceman, whose naturally preserved remains were discovered in the Italian Alps in 1991.
The Copper Age mummy, believed to have died around 3300 BC, has become one of the world's most extensively studied archaeological discoveries.
Researchers isolated microorganisms from Ötzi's skin, digestive tract and meltwater preserved inside the mummy before cultivating the ancient yeast under laboratory conditions.
Baking with prehistoric microorganisms
Microbiologist Mohamed Sarhan said the team successfully created a sourdough starter after feeding the revived yeast with flour over a period of approximately two weeks.
"We made some really good dough with it."
The researchers found the ancient yeast adapted well to modern bread-making despite remaining dormant for thousands of years.
Because Ötzi had been naturally preserved at temperatures of around -6°C, the microorganisms also demonstrated an unusual ability to thrive in very cold environments.
More than just bread
Scientists believe the discovery could have practical applications well beyond baking.
Cold-adapted yeast could potentially allow fermentation processes to occur at lower temperatures, reducing energy consumption during food production, storage and transportation.
Researchers say bread is only the beginning.
They are already exploring whether the same ancient microorganisms could eventually be used in brewing beer and other fermentation-based industries.
Layers of microbial history
The study found Ötzi's microbiome contains several generations of microorganisms.
Some originated during his lifetime more than five millennia ago, others colonised the body after his death within the glacier, while more recent microbes were introduced during decades of scientific handling and preservation.
Genetic analysis indicates the cold-loving yeast strains most likely originated from the glacial environment where the mummy remained frozen for thousands of years.
Does This Affect New Zealand?
While there are no immediate implications for New Zealand, the research highlights the growing role of microbiology and biotechnology in food science. Ancient microorganisms may contain traits no longer common in modern commercial strains, offering opportunities to improve fermentation, energy efficiency and food production.
For a country with internationally recognised baking, brewing, dairy and food innovation sectors, discoveries such as these demonstrate how archaeology, genetics and microbiology can combine to create practical commercial applications. They also reinforce the value of preserving scientific collections and investing in research that bridges history with modern technology—an area in which New Zealand's universities and food science industries are already active.
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Author: RT News