Researchers have successfully isolated and cultivated yeast strains from the 5,300-year-old remains of Ötzi the Iceman to produce sourdough bread, while investigating the specimen's broader microbial ecosystem.

研究人員已成功從 5,300 年前的「冰人」奧茨遺骸中分離並培養出酵母菌株以製作酸種麵包，同時調查該標本更廣泛的微生物生態系統。

The investigation, detailed in the journal Microbiome, utilized a multi-modal analytical approach involving the examination of internal tissues, stomach contents, and meltwater, supplemented by soil samples recovered from the 1991 discovery site. This methodology enabled the differentiation between the specimen's original gut microbiome—which exhibits characteristics consistent with early human populations and distinct from modern industrialized cohorts—and exogenous microorganisms that colonized the remains post-mortem.

這項研究詳細記載於《微生物組》（Microbiome）期刊，採用多模態分析方法，包括檢查內部組織、胃內容物與融雪水，並輔以 1991 年發現地點回收的土壤樣本。此方法能區分標本原始的腸道微生物群（其特徵與早期人類族群一致，且與現代工業化群體截然不同）以及死後才殖民遺骸的外源微生物。

Of particular significance is the identification of cold-adapted yeast species. Genetic analysis indicates a high degree of similarity to strains found in extreme polar environments, such as Antarctica, suggesting these organisms entered the biological system shortly after death via the glacial environment. The subsequent cultivation of these strains over a three-month period culminated in the successful leavening of sourdough bread, a process that demonstrated functional parity with contemporary yeast strains.

特別重要地是鑑定出適應寒冷環境的酵母菌種。基因分析顯示，這些菌株與在南極等極端極地環境中發現的菌株高度相似，顯示這些生物是在死亡後不久透過冰川環境進入生物系統的。隨後經過三個月的培養，成功將其用於酸種麵包的發酵，證明其功能與當代酵母菌株相當。

Beyond the immediate culinary application, the research team posits that these psychrophilic microorganisms may facilitate the development of energy-efficient industrial processes, specifically low-temperature fermentation. Future collaborations with food sector specialists, including representatives from Weihenstephan, are intended to explore the viability of these yeasts in the production of beer. Concurrently, the South Tyrol Museum of Archaeology maintains rigorous microbiological monitoring to ensure the structural integrity of the specimen against modern contamination.

除了直接的烹飪應用外，研究團隊認為這些嗜冷微生物可能有助於開發節能的工業製程，特別是低溫發酵。未來計劃與食品領域專家（包括 Weihenstephan 的代表）合作，探索這些酵母在釀造啤酒中的可行性。同時，南蒂羅爾考古博物館（South Tyrol Museum of Archaeology）維持嚴格的微生物監控，以確保標本結構不受現代污染影響。

The study confirms that the Ötzi specimen functions as a dynamic biological system, providing both a rare longitudinal perspective on human microbial evolution and potential utility in cold-climate industrial biotechnology.

研究證實奧茨標本是一個動態的生物系統，不僅提供了罕見的人類微生物演化長期視角，在寒冷氣候的工業生物技術方面也具有潛在用途。