מתה לחם, גאולה: מדענים אופים לחם מחמצת עם שמרים שגודלו ממומיה בת 5,300 שנה

הערכה

Researchers have revived yeast from a 5,300-year-old mummy to bake sourdough, demonstrating the surprising longevity of microbial life. While the team now considers brewing beer with the ancient yeast, the published study emphasized more serious applications, hinting at potential uses in biotechnology or historical reconstruction. The viability of such ancient organisms opens questions about what other dormant biological materials might be recoverable and how they could be deployed.