Scientists Unveil Ancient Bulgarian Secret: Making Yogurt With Live Red Wood Ants
Scientists have discovered a unique traditional method of making yogurt using live red wood ants. A study published in iScience reveals that this ancient Bulgarian practice harnesses the power of insect microbiomes for fermentation.
The process involves adding a handful of live red wood ants (Formica rufa) to warm milk. Overnight, the mixture thickens into yogurt, thanks to the entire microbial community, or holobiont, that the ants bring with them. This community contributes acids and enzymes crucial to the fermentation process. The ants also secrete proteases, which break down milk proteins, creating different textures.
The study suggests that the sourdough bacterium F. sanfranciscensis may have lived in ants for millions of years before humans ever baked bread. This highlights the importance of microbial diversity in traditional yogurt-making and the potential of insect microbiomes for new ferments and flavors. A partnership with Alchemist, a two-Michelin-star restaurant in Copenhagen, resulted in three innovative dishes using ant yogurt.
While the study appreciates traditional practices and the ecological knowledge they encode, it warns against attempting to make ant yogurt at home due to the risk of parasites such as Dicrocoelium dendriticum. Further research is needed to understand the full potential and safety of using ants in food production.
Read also:
- Abu Dhabi initiative for comprehensive genetic screening, aiming to diagnose over 800 conditions and enhance the health of future generations in the UAE.
- Elderly shingles: Recognizing symptoms, potential problems, and available treatments
- Protecting Your Auditory Health: 6 Strategies to Minimize Noise Damage
- Exploring the Reasons, Purposes, and Enigmas of Hiccups: Delving into Their Origins, Roles, and Unsolved Aspects
