Sourdough made from yeast inside Europe’s oldest mummy

Key Points:

• Scientists have isolated four ancient yeast strains from the meltwater inside Ötzi the Iceman, a 5,300-year-old frozen mummy, and successfully used them to create a "very, very good sourdough" after three months of experimentation.
• DNA analysis indicates these yeasts are specially adapted to cold environments, similar to those in Antarctica, and have likely accompanied Ötzi since shortly after his death, showing continuity between ancient and modern microbial life.
• The study also revealed a rare gut bacterium in Ötzi's microbiome, typically found only in some African and South American tribes, suggesting prehistoric diets were richer in fiber and whole grains compared to modern industrialized diets.
• Preservation techniques involving phenol may have inadvertently supported the yeast's survival, as the yeast was found to metabolize the chemical, which could have future applications in breaking down contaminants.
• While the mummy is considered a dynamic biological system, researchers caution that the yeast might threaten its preservation, calling for ongoing microbiological monitoring and further research to protect Ötzi for future generations.