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

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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Auteurs principaux: 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
Format: article
Langue:EN
Publié: American Society for Microbiology 2019
Sujets:
ancient fermented food and beverages
ancient pottery vessels
beer
bio-archaeology
experimental archaeology
yeasts
Microbiology
QR1-502
Accès en ligne:https://doaj.org/article/f608fa11b52e4355970c72c0ca4d2cf7
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https://doaj.org/article/f608fa11b52e4355970c72c0ca4d2cf7

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