Ancient Microbes Rise Again: How a 5,300‑Year‑Old Mummy Helped Bake Superior Sourdough

In a surprising blend of archaeology, microbiology, and gastronomy, researchers from the Eurac Research Institute in Bolzano lifted a tiny panel from the gut of Ötzi the Iceman – the 5,300‑year‑old mummy recovered from the Italian Alps – and used it to inoculate a sourdough starter.

After months of careful cultivation under controlled laboratory conditions, the team identified four distinct yeast species within the so‑called “brownish” fluid that had once filled Ötzi’s intestinal tract. The same strains were then added to a conventional sourdough dough.

The result was a loaf that reviewers described as “very, very good” in flavor and texture, a testament to the resilience of ancient microorganisms. Lead author Mohamed Sarhan noted that the combination of modern and prehistoric microbes created a unique fermentation profile not found in typical commercial starters.

Beyond baking, the study opens avenues for future projects. The research team plans to harness the recovered microorganisms to brew beer, suggesting that ancient gut flora may hold new flavor potentials for modern beverages.

While the extracted microbes show remarkable metabolic activity, Sarhan also highlighted how their presence “reveals a living biological interface – a meeting point between the ancient world and the present.” The study underscores how ancient gut microbiomes can provide insight into health and diet of past populations and may one day help restore beneficial microbes that modern people have lost through processed diets and antibiotics.