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2w ago

Researchers Revive Cold‑Adapted Yeast From Ötzi and Bake Sourdough

Experts say the lab demonstration of fermentation heightens the need for routine microbial monitoring in mummy conservation

Ötzi the Iceman's remains are preserved in a refrigeration chamber at a constant temperature of 21 degrees Fahrenheit with 99% relative humidity.
A reconstruction of Ötzi, who died 5,300 years ago.
Sarhan examines yeast cells under a microscope.
Microbiologist Mohamed Sarhan examines colonies of yeast taken from a sample of Ötzi’s stomach.

Overview

  • A peer‑reviewed Microbiome study published in early June reports that scientists cultured four cold‑loving yeasts from Ötzi and, after months of refinement, used one revived strain to ferment a sourdough loaf under laboratory conditions.
  • The team recovered the yeasts from Ötzi’s skin, stomach contents and thawed body water and identified the genera Glaciozyma, Mrakia, Phenoliferia and Goffeauzyma.
  • Genetic analyses showed DNA‑damage patterns consistent with age and a rise in Glaciozyma between 2010 and 2019, findings the authors interpret as possible recent or ongoing growth but that remain tentative given the limited time series.
  • The paper also finds microbial genes linked to breakdown of proteins, fats and collagen and genes that could degrade phenol used in past conservation, prompting calls for activity‑specific assays such as RNA testing and expanded time‑series sampling.
  • Beyond preservation concerns, the revived cold‑adapted yeasts may have practical uses for low‑temperature fermentation, and the baked‑bread demonstration has spurred ethical debate and wider public interest.