It’s out! Isolation and characterization of ancient yeast!

I’m at a conference on ancient food at the Weltenberg Abby in Germany, and my colleagues and I are about to present a new fantastic study that we’ve been working on, on the isolation of ancient yeast cells from archaeological contexts!

The article is entitled:

Aouizerat T, Gutman I, Paz Y, Maeir AM, Gadot Y, Gelman D, Szitenberg A, Drori E, Pinkus A, Schoemann M, Kaplan R, Ben-Gedalya T, Coppenhagen-Glazer S, Reich E, Saragovi A, Lipschits O, Klutstein M, Hazan R. 2019.
Isolation and characterization of live yeast cells from ancient vessels as a tool in bioarchaeology. (https://mbio.asm.org/content/10/2/e00388-19)

This is a truly ground-breaking study – which took three years to bring to press!

See below the abstract:

ABSTRACT Ancient fermented food has been studied based on recipes, residue
analysis, and ancient-DNA techniques and reconstructed using modern domesticated yeast. Here, we present a novel approach based on our hypothesis that enriched yeast populations in fermented beverages could have become the dominant species in storage vessels and their descendants could be isolated and studied today. We developed a pipeline of yeast isolation from clay vessels and screened for yeast cells in beverage-related and non-beverage-related ancient vessels and sediments from several archaeological sites. We found that yeast cells could be successfully isolated specifically from clay containers of fermented beverages. The findings that genotypically the isolated yeasts are similar to those found in traditional African beverages and phenotypically they grow similar to modern beer-producing yeast strongly suggest that they are descendants of the original fermenting yeast. These results demonstrate that modern microorganisms can serve as a new tool in bio-archaeology research.
IMPORTANCE So far, most of the study of ancient organisms has been based mainly
on the analysis of ancient DNA. Here we show that it is possible to isolate and study
microorganisms—yeast in this case—from ancient pottery vessels used for fermentation. We demonstrate that it is highly likely that these cells are descendants of the original yeast strains that participated in the fermentation process and were absorbed into the clay matrix of the pottery vessels. Moreover, we characterized the isolated yeast strains, their genomes, and the beer they produced. These results open new and exciting avenues in the study of domesticated microorganisms and contribute significantly to the fields of bio- and experimental archaeology that aim to reconstruct ancient artifacts and products

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