Isolation and Characterization of Live Yeast Cells from Ancient Vessels as a Tool in Bio-Archaeology.
ancient fermented food and beverages
ancient pottery vessels
beer
bio-archaeology
experimental archaeology
yeasts
Journal
mBio
ISSN: 2150-7511
Titre abrégé: mBio
Pays: United States
ID NLM: 101519231
Informations de publication
Date de publication:
30 04 2019
30 04 2019
Historique:
entrez:
2
5
2019
pubmed:
2
5
2019
medline:
25
6
2019
Statut:
epublish
Résumé
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.
Identifiants
pubmed: 31040238
pii: mBio.00388-19
doi: 10.1128/mBio.00388-19
pmc: PMC6495373
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Commentaires et corrections
Type : CommentIn
Informations de copyright
Copyright © 2019 Aouizerat et al.
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