Scientists using yeast from Ötzi the Iceman bake sourdough bread. The yeast was harvested from a 5,000-year-old mummy preserved in Alpine ice near the Italy-Austria border, discovered in 1991.
Researchers from Eurac Research, in the Institute for Mummy Studies, extracted the yeast and tested it in bread dough. The dough rose within 24 hours, showing performance similar to ordinary yeast.
The team plans to expand the research to beer fermentation. They will involve specialized food-sector groups, including experts from the German brewery Weihenstephan, to assess broader applications.
Possível uso em cerveja
The yeast strains are adapted to cold conditions, suggesting they may have entered Ötzi’s body after his death. Genetic analysis supports rapid access to his remains, guiding the interpretation of the microorganisms found.
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