Isolation and Characterization of Live Yeast Cells from Ancient Vessels as a Tool in Bio-Archaeology

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 do...

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Autores principales:	Tzemach Aouizerat, Itai Gutman, Yitzhak Paz, Aren M. Maeir, Yuval Gadot, Daniel Gelman, Amir Szitenberg, Elyashiv Drori, Ania Pinkus, Miriam Schoemann, Rachel Kaplan, Tziona Ben-Gedalya, Shunit Coppenhagen-Glazer, Eli Reich, Amijai Saragovi, Oded Lipschits, Michael Klutstein, Ronen Hazan
Formato:	article
Lenguaje:	EN
Publicado:	American Society for Microbiology 2019
Materias:	ancient fermented food and beverages ancient pottery vessels beer bio-archaeology experimental archaeology yeasts Microbiology QR1-502
Acceso en línea:	https://doaj.org/article/f608fa11b52e4355970c72c0ca4d2cf7
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spelling	oai:doaj.org-article:f608fa11b52e4355970c72c0ca4d2cf72021-11-15T15:55:25ZIsolation and Characterization of Live Yeast Cells from Ancient Vessels as a Tool in Bio-Archaeology10.1128/mBio.00388-192150-7511https://doaj.org/article/f608fa11b52e4355970c72c0ca4d2cf72019-04-01T00:00:00Zhttps://journals.asm.org/doi/10.1128/mBio.00388-19https://doaj.org/toc/2150-7511ABSTRACT 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.Tzemach AouizeratItai GutmanYitzhak PazAren M. MaeirYuval GadotDaniel GelmanAmir SzitenbergElyashiv DroriAnia PinkusMiriam SchoemannRachel KaplanTziona Ben-GedalyaShunit Coppenhagen-GlazerEli ReichAmijai SaragoviOded LipschitsMichael KlutsteinRonen HazanAmerican Society for Microbiologyarticleancient fermented food and beveragesancient pottery vesselsbeerbio-archaeologyexperimental archaeologyyeastsMicrobiologyQR1-502ENmBio, Vol 10, Iss 2 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	ancient fermented food and beverages ancient pottery vessels beer bio-archaeology experimental archaeology yeasts Microbiology QR1-502
spellingShingle	ancient fermented food and beverages ancient pottery vessels beer bio-archaeology experimental archaeology yeasts Microbiology QR1-502 Tzemach Aouizerat Itai Gutman Yitzhak Paz Aren M. Maeir Yuval Gadot Daniel Gelman Amir Szitenberg Elyashiv Drori Ania Pinkus Miriam Schoemann Rachel Kaplan Tziona Ben-Gedalya Shunit Coppenhagen-Glazer Eli Reich Amijai Saragovi Oded Lipschits Michael Klutstein Ronen Hazan Isolation and Characterization of Live Yeast Cells from Ancient Vessels as a Tool in Bio-Archaeology
description	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.
format	article
author	Tzemach Aouizerat Itai Gutman Yitzhak Paz Aren M. Maeir Yuval Gadot Daniel Gelman Amir Szitenberg Elyashiv Drori Ania Pinkus Miriam Schoemann Rachel Kaplan Tziona Ben-Gedalya Shunit Coppenhagen-Glazer Eli Reich Amijai Saragovi Oded Lipschits Michael Klutstein Ronen Hazan
author_facet	Tzemach Aouizerat Itai Gutman Yitzhak Paz Aren M. Maeir Yuval Gadot Daniel Gelman Amir Szitenberg Elyashiv Drori Ania Pinkus Miriam Schoemann Rachel Kaplan Tziona Ben-Gedalya Shunit Coppenhagen-Glazer Eli Reich Amijai Saragovi Oded Lipschits Michael Klutstein Ronen Hazan
author_sort	Tzemach Aouizerat
title	Isolation and Characterization of Live Yeast Cells from Ancient Vessels as a Tool in Bio-Archaeology
title_short	Isolation and Characterization of Live Yeast Cells from Ancient Vessels as a Tool in Bio-Archaeology
title_full	Isolation and Characterization of Live Yeast Cells from Ancient Vessels as a Tool in Bio-Archaeology
title_fullStr	Isolation and Characterization of Live Yeast Cells from Ancient Vessels as a Tool in Bio-Archaeology
title_full_unstemmed	Isolation and Characterization of Live Yeast Cells from Ancient Vessels as a Tool in Bio-Archaeology
title_sort	isolation and characterization of live yeast cells from ancient vessels as a tool in bio-archaeology
publisher	American Society for Microbiology
publishDate	2019
url	https://doaj.org/article/f608fa11b52e4355970c72c0ca4d2cf7
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Isolation and Characterization of Live Yeast Cells from Ancient Vessels as a Tool in Bio-Archaeology

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