Scientists Bake Sourdough With 5,300-Year-Old Oetzi Yeast as Study Finds 4 Cold-Adapted Strains
Updated
Updated · CBS New York · Jun 3
Scientists Bake Sourdough With 5,300-Year-Old Oetzi Yeast as Study Finds 4 Cold-Adapted Strains
3 articles · Updated · CBS New York · Jun 3
Summary
Four cold-adapted yeasts recovered from Oetzi the Iceman's guts, skin and meltwater were grown in a fridge and eventually used to make a sourdough loaf after three months of trials.
Genetic analysis in the Microbiome study suggests the yeasts entered the mummy soon after death and remain metabolically active at the body's -6C storage temperature, alongside more recent microbes.
The team said one yeast can break down phenol—the chemical applied to Oetzi in 1991 to suppress fungus—raising possible use in cleaning contaminated environments, while its effect on the mummy remains unclear.
The same microbiome analysis found an ancient gut bacterium now rare in industrialized populations but seen in some African and South American tribes and in 3,000-year-old Hallstatt feces, pointing to a higher-fiber ancient diet.
Is Ötzi the Iceman's living microbiome a scientific marvel or a ticking time bomb for his preservation?
Could Ötzi's 5300-year-old microbes revolutionize modern biotechnology?
Ötzi’s Microbial Legacy: How 2026 Research Redefines Ancient Preservation and Unlocks New Biotechnological Frontiers
Overview
Recent research has transformed our understanding of Ötzi the Iceman, revealing that he is not just a static relic but a dynamic biological system. Scientists discovered a complex and evolving microbiome living on and within Ötzi, with both ancient and modern microbes surviving on his remains. This diverse microbial community, including bacteria and yeasts, shows remarkable resilience and adaptability—some even possess genes that allow them to break down substances like phenol, a disinfectant used in his preservation. These findings highlight the significant challenges in preserving ancient human remains and underscore the need for continuous monitoring to protect Ötzi for the future.