Scientists led by Mohamed Sarhan of the Eurac Research Institute extracted ancient yeast from the gut of the Ötzi Iceman mummy to bake sourdough bread.
This experiment allows researchers to study ancient microbes as a living biological interface. By reviving these organisms, scientists can explore how prehistoric microorganisms might be utilized in modern food production, including the creation of bread, and beer.
Ötzi the Iceman was discovered in 1991 [3] in the Tyrolean Alps on the border of Italy and Austria. The mummy lived approximately 5,300 years ago [1]. Researchers cultivated four different yeast strains [2] from the remains to test their viability in baking.
Sarhan said the mummy is, in a very real sense, a living biological interface — a meeting point between the ancient world and the present.
The project focuses on the potential of these ancient strains to offer new characteristics for contemporary fermentation. Because the yeast survived for millennia in a frozen state, it provides a rare glimpse into the microbial landscape of the Copper Age.
While the mummy's age is sometimes generalized to 5,000 years, detailed records indicate he lived 5,300 years ago [1]. The team used these specific strains to produce a sourdough that they described as very good.
“The mummy is, in a very real sense, a living biological interface.”
This research demonstrates that microbial life can remain viable for millennia under specific environmental conditions. By successfully integrating prehistoric yeast into modern food production, scientists are not only reconstructing ancient diets but also identifying potential biological assets that could diversify current industrial fermentation processes.
