Scientists Harvest Ötzi Yeast to Bake 5,300‑Year‑Old Sourdough
### From Ice to Oven: Reviving a 5,300‑Year‑Old Bread Culture Scientists have successfully resurrected four cold‑adapted yeast strains that were trapped in the skin and clothing of Ötzi, the 5,300‑year‑old Alpine iceman. After reviving the microbes in a laboratory, the team introduced them into a contemporary sourdough starter, producing a loaf whose flavor profile echoes the stone‑age diet of the Copper Age. The breakthrough demonstrates the durability of ancient microorganisms and opens new avenues for exploring culinary practices of early human societies. **Key Takeaways** - Four distinct yeast strains, frozen for millennia, were isolated from Ötzi’s remains. - The revived yeasts were compatible with modern sourdough cultures, allowing successful fermentation. - The resulting bread exhibited sensory characteristics reminiscent of prehistoric diets. - The study underscores the potential of archaeogenomic techniques to retrieve functional microbes from ancient samples. - Insights gained may inform both food science research and the preservation of heritage culinary techniques. #ÖtziYeast #AncientSourdough #Archaeogenomics #FoodScience #MicrobialRevival #StoneAgeBread #CulinaryHeritage #Biotechnology #PaleoFood #newsababil360 [Read Full Article](https://news.ababil360.com/scientists-harvest-otzi-yeast-to-bake-5300-year-old-sourdough/)
