Scientists Use Guts of 5,300-Year-Old Mummy to Make ‘Very, Very Good Sourdough’

In a remarkable intersection of ancient history and modern science, researchers have successfully harnessed yeasts from Ötzi the Iceman to create a sourdough loaf. This endeavour sheds light on the gut health of ancient humans and provides insights into the living microorganisms that have persisted in the preserved remains of this famous mummified individual.

Ötzi, discovered in the Italian Alps in 1991, has fascinated researchers since his unearthing. The study, published recently in the journal Microbiome, details how scientists extracted and utilised living yeast strains found in Ötzi’s preserved remains. These microorganisms, which are over 5,300 years old, exist in a state that allows them to actively respond to their environment, creating a unique opportunity for modern inquiry.

Leading this innovative research is Mohamed Sarhan from the Eurac Research Institute in Bolzano, Italy, who remarked on the mummy’s significance: “The mummy is, in a very real sense, a living biological interface,” he explained. Sarhan emphasised that Ötzi represents a bridge between the ancient and contemporary worlds, enabling scientists to examine microorganisms from thousands of years ago alongside more recent organisms.

The research team took time to experiment with the yeasts extracted from a “brownish” liquid found within Ötzi’s remains. Although initial attempts to bake with this ancient yeast were not fruitful, persistence paid off after three months of trials, culminating in the production of what the team described as an excellent sourdough loaf. This outcome highlights not only the potential culinary uses of ancient microorganisms but also their historical significance.

Ötzi’s historical backstory adds depth to the scientific findings. His remains were found with an arrowhead lodged in his shoulder, indicating a violent end. Despite his tragic fate, the preservation of his body in ice opened new avenues for study, as researchers can explore living samples from an era long past.

The implications of this discovery extend beyond baking. Sarhan believes Ötzi’s gut microbiome reflects dietary patterns from a time when human diets were vastly different from today’s high-processed foods. He noted that factors such as the use of antibiotics and a reduced interaction with natural environments have contributed to the decline of many beneficial microorganisms in modern diets.

“This study suggests that Ötzi essentially shows us what we have lost, and potentially what we might one day want to restore for health reasons,” Sarhan said, highlighting the potential of ancient microbes to inform modern health practices. This insight could pave the way for new approaches to improving human gut health, in a time when such issues are increasingly under scrutiny.

Looking ahead, the research team is not stopping at sourdough. Plans are underway to explore the use of Ötzi’s microorganisms in brewing beer, further showcasing the versatility and relevance of ancient biological materials in today’s food and beverage landscape.

The excitement surrounding these findings stems both from the unique characteristics of Ötzi’s microorganisms and their potential applications. The research continues to evoke a deep curiosity about the past and what it can teach us about human health and nutrition in the modern age. As researchers delve deeper into Ötzi’s legacy, the bridge between our time and his is set to expand even further.