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Scientists Revive Cold-Loving Yeasts From Ötzi and Bake Sourdough

A June 3, 2026 peer-reviewed study shows viable, glacier-adapted yeasts in the Iceman that could threaten preservation or be tapped for low-temperature uses because their activity may persist under museum storage.

Overview

  • A team led by Eurac Research reported on June 3, 2026 that they recovered genetic traces of ancient gut bacteria and cultured four cold-adapted yeast species from Ötzi’s remains, including yeast grown from stomach-derived material.
  • Researchers demonstrated the yeasts were alive by growing colonies in the lab and using one strain to produce a successful sourdough loaf after months of work.
  • Comparisons of archived samples show the yeast genus Glaciozyma rose sharply between 2010 and 2019, which the authors interpret as possible in-storage replication but outside experts say the limited sampling does not prove millennia-long growth.
  • Some microbes carry genes to break down phenol, a disinfectant once applied to Ötzi, and the recovered yeasts can metabolize phenol, a trait that raises both conservation concerns and possible bioremediation or low-temperature fermentation applications.
  • Curators and scientists are calling for continuous microbial monitoring, controlled experiments, and stricter contamination controls to determine whether these organisms are ancient survivors, recent colonists, or actively proliferating under current preservation conditions.