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Researchers have discovered that ancient yeasts preserved on Ötzi the Iceman—an exceptionally well-preserved mummy who died over 5,300 years ago—can still ferment sourdough bread, offering a rare glimpse into the microbial world of the Copper Age. The findings, published June 3 in the journal Microbiome, reveal that cold-adapted yeasts colonized Ötzi’s body shortly after his death and continue to thrive on his remains, even after decades of storage in a refrigerated chamber.

The study, led by microbiologist Mohamed Sarhan of the Eurac Research Institute for Mummy Studies in Italy, isolated four strains of yeast from Ötzi’s skin and stomach. These yeasts, adapted to the harsh Alpine glaciers where Ötzi lived, were tested for their ability to leaven dough. Preliminary results showed the yeasts produced a sourdough with favorable texture and flavor, suggesting their potential for modern fermentation industries, including bread and beer production.

“It worked,” Sarhan told Live Science. “As a dough, it was very very good.”

Ancient Microbes with Modern Applications

The yeasts found on Ötzi’s body represent some of the oldest known microbial cultures capable of fermentation. Unlike modern baking yeasts, which are often domesticated strains of Saccharomyces cerevisiae, these ancient microbes may offer unique properties, such as greater resilience to cold temperatures or distinct flavor profiles. The discovery highlights how microbial communities can persist for millennia under the right conditions, even on human remains.

Ötzi, discovered in 1991 in the Ötztal Alps between Italy and Austria, has long been a subject of scientific study due to his remarkable preservation. His body, found frozen in glacial ice, retains traces of his diet, clothing, and even the last meal he consumed. The new research adds another layer to our understanding of his post-mortem environment, showing that his microbiome has continued evolving long after his death.

Challenges and Uncertainties

While the yeasts show promise for industrial use, researchers caution that not all microbes on Ötzi’s body are ancient. Some may have been introduced during conservation efforts, raising questions about whether these modern contaminants could harm the mummy’s long-term preservation. Further study is needed to determine how these microbial communities interact and whether any pose a risk to Ötzi’s delicate remains.

The study also underscores the broader potential of ancient DNA and microbial research. As scientists continue to explore preserved specimens like Ötzi, they may uncover new insights into historical human health, diet, and even the origins of domesticated microbes. For now, the sourdough experiment stands as a fascinating intersection of archaeology, microbiology, and culinary science.

Why This Matters for Health and Science

Beyond its novelty, this research contributes to our understanding of microbial resilience and adaptation. Yeasts like those found on Ötzi may hold clues about how microorganisms survive in extreme environments, which could have implications for food science, biotechnology, and even astrobiology. Studying ancient microbes can provide context for modern health challenges, such as antibiotic resistance or the role of gut microbiomes in human well-being.

For now, the discovery serves as a reminder of how deeply connected humans are to the microbial world—even after thousands of years. Ötzi’s yeasts may one day find their way into kitchens and breweries, but their greatest legacy could be in the scientific questions they inspire.