Researchers have identified living yeast in the gastrointestinal tract of Ötzi the Iceman, a 5,300-year-old frozen mummy, and successfully used it to produce sourdough bread. The discovery, reported by AFP, reveals that microbial life can endure for millennia in extreme conditions.
The yeast, which has persisted inside the ancient specimen since his death, was carefully extracted and cultured. The team then incorporated it into a sourdough starter, yielding a loaf described as tasty by those who sampled it.
While the Phys.org report provides sensory details of the bread, the exact scientific methodology or published findings remain unavailable. The Nature News article referenced a paper on constructing a virtual yeast, which appears unrelated to this discovery.
The finding opens new avenues for studying ancient microbial survival and fermentation. It also highlights the potential for resurrecting long-dormant microorganisms trapped in prehistoric organic matter.
Experts caution that replicating such results requires strict contamination controls to ensure the yeast indeed originates from the mummy. The work awaits full peer review and replication.