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A multinational team led by researchers at Italy’s Eurac Research reported on June 3, 2026 that Ötzi the Iceman’s remains host living, cold‑adapted yeasts and a mix of ancient and modern microbes.
Published in the journal Microbiome, the study analysed swabs, tissue and meltwater taken from the 5,300‑year‑old Alpine mummy and associated glacier soil and storage environment.
Scientists identified four psychrophilic yeast species (including Glaciozyma) that could be cultured from samples taken in 2010 and 2019; one strain increased markedly between those dates.
Lab cultures were used to ferment a sourdough loaf after months of work.
Genetic signatures in other bacteria point to gut microbes typical of pre‑industrial, high‑fiber diets.
Researchers warn that some cold‑loving yeasts can metabolise phenol — a chemical applied to Ötzi after discovery — raising both conservation concerns and potential bioremediation applications. Ötzi is kept at about −6°C in the South Tyrol Museum of Archaeology in Bolzano, Italy, and the team says ongoing microbiological monitoring and further study are needed to assess long‑term impacts on preservation and to clarify whether the organisms have been reproducing over millennia or colonised more recently.
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Key takeaways: the study isolated viable cold-adapted yeasts that were cultured in lab and tested (including in sourdough), raising both biotech interest (brewing/baking) and conservation concerns. Observers emphasise methodological clarity and the need for ongoing microbial monitoring.








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