Scientists Bake Sourdough Bread Using Yeast From 5,000-Year-Old Mummy

Scientists have baked a sourdough loaf of bread using yeast strains harvested from a 5,000-year-old mummy. The yeast came from Ötzi the Iceman, a body preserved in Alpine ice near the Italy-Austria border until its discovery in 1991. Ötzi has been studied extensively since recovery and has provided information on prehistoric European life.

Recent work examined microorganisms preserved on the remains and yielded viable yeast cells.

Microbiologists extracted the yeast and tested it in dough.

The mixture rose within 24 hours and produced usable bread, according to statements posted by Eurac Research. A researcher at the Institute for Mummy Studies said the first loaves were basic but functional. The same statement noted that further experiments would be needed to refine results.

The team plans to collaborate with food-sector specialists.

Discussions have already taken place with experts from the German brewer Weihenstephan about potential beer applications. Genetic analysis indicates the yeast entered the body shortly after death. The strains require cold conditions to survive.