Mumbai (Commonwealth Union)_ It may sound strange, but scientists think this experiment could one day revolutionize the modern food industry, making fermentation more energy-efficient and leading to new food and beverage innovations. Scientists have made a remarkable scientific discovery in something very familiar by baking sourdough bread with ancient yeast found on the remains of Ötzi the Iceman, a 5,300-year-old mummy. Ötzi was found in 1991 in the Alps near what is now Italy and Austria and is one of the best-preserved ancient mummies in the world. Since then, scientists have studied his remains to better understand prehistoric life. Now, researchers from the Institute for Mummy Studies at Eurac Research have uncovered another remarkable finding by isolating living yeast strains from microorganisms found on and around the mummy.
Also read: The world’s youngest professor is only 18: He shatters the 306-year-old world record!
The team used these ancient yeast strains to prepare sourdough bread, marking the first time such microorganisms have been tested in baking. Although the loaf was far from perfect, researchers described the results as highly encouraging. Microbiologist Mohamed Sarhan said the discovery was unexpected because Ötzi has been preserved at temperatures of around minus six degrees Celsius for thousands of years. Scientists had not anticipated that any living microorganisms would survive under such extreme conditions. The yeast, however, appears to be specially adapted to cold environments. Researchers also believe the yeast did not originally belong to Ötzi. Genetic analysis instead suggests that the microbes came from the glacier where the mummy was preserved for thousands of years and became part of the unique microbial community that developed after he died.
Also read: The world’s longest flight: Qantas makes aviation history flying over 24 hours without landing!
Despite its ancient origin, the yeast behaved much like modern baking yeast. Scientists have managed to make dough that rose naturally in 24 hours, showing the microorganisms are still alive after thousands of years. The first loaf needs more work but the experiment has shown the yeast can support normal fermentation. The finding could have big implications for the food industry. As these strains of yeast thrive in cold conditions, they could allow bread, dairy and other fermented foods to be made or transported at lower temperatures. This could reduce energy consumption, lower production costs and improve the efficiency of food manufacturing and supply chains.
Also read: Kareena Kapoor joins MINI’s big launch! What’s new in the MINI Countryman?
Additionally, researchers are already exploring another exciting possibility, brewing beer with the ancient yeast. Experts at Weihenstephan Brewery in Germany have already begun talks on its brewing potential. More work needs to be done before the yeast is ready for commercial use, but the finding shows how ancient micro-organisms could influence modern food technology. What started out as an archeological study has serendipitously uncovered a natural resource that could help shape the future of sustainable food production and fermentation around the world.
