Scientists bake sourdough using 5,300-year-old yeast from Ötzi the Iceman

Researchers at the Eurac Research Institute for Mummy Studies in Bolzano, Italy, used yeast extracted from the 5,300-year-old ^[1] mummy Ötzi the Iceman to bake sourdough bread.

The experiment demonstrates the resilience of microbial life over millennia and provides a rare window into the prehistoric ecosystems of the Ötztal Alps. By reviving these organisms, scientists can analyze how ancient fungi functioned and potentially identify modern applications for these prehistoric strains.

Ötzi's remains were discovered on the border of Italy and Austria. During the study, researchers identified four distinct strains ^[2] of yeast within the mummified body. These microbes remained viable despite the passage of five millennia, allowing the team in Bolzano to cultivate them in a laboratory setting.

Once the yeast was successfully revived, the team used it to produce a single sourdough loaf ^[3]. The process involved integrating the ancient strains into a traditional fermentation process to see if the yeast could still effectively leaven dough. The research was conducted at the Eurac Research Institute for Mummy Studies ^[4], where the team focuses on the preservation and analysis of ancient human remains.

Reports said the primary goal of the project was to study ancient microbial life. The team sought to gain a deeper understanding of the biological environment surrounding the Iceman during his life and after he died. This work allows scientists to compare ancient yeast strains with modern varieties to determine how these microorganisms have evolved over thousands of years.

The project highlights the intersection of archaeology and microbiology. By treating the mummy not just as a biological specimen but as a source of living genetic material, the researchers have expanded the ways scientists interact with prehistoric remains.