Scientists Use 5,000-Year-Old Mummy Yeast to Bake Sourdough Bread, Plan Beer Brewing
Scientists have successfully baked a sourdough loaf using yeast strains harvested from a 5,000-year-old mummy known as Ötzi the Iceman. Ötzi, discovered in 1991 in the Alpine ice near the Italy-Austria border, has been a subject of extensive study due to his well-preserved state, which offers insights into prehistoric European life. The yeast, extracted from Ötzi's remains, was used to create a dough that rose within 24 hours, similar to ordinary yeast. This experiment marks the first time such ancient microorganisms have been used in modern food production. The team, led by microbiologist Mohamed Sarhan, is now exploring the possibility of using these yeast strains to brew beer, collaborating with experts from the food sector and German brewer Weihenstephan. 
