In some areas of Eurasia, the keys of dull yogurt treat scurries along the forest floor.
Red tree ants and microorganisms Milk is acidified and thickened to ferment the liquid with a creamy yogurt.Researchers reported on October 3rd Island. Living insects, not frozen or dehydrated ants, are the best choices for creating the right microorganisms and chemicals.
Yogurt production date is about 7,000 years ago. Modern industrialized technologies have simplified the process to include some acid creation microorganisms. But traditional practices are more diverse by introducing multiple bacterial species. In some parts of Türkiye, people started yogurt culture with pinecon or chamomile flowers.
Yogurt made in factories can be eaten safely and make the company sell more. Veronica Sinotte, a microbial ecological scholar of Copenhagen University, said, “We reach the perfect middle point to all people of flavor profile, while the taste of homemade yogurt depends on the method and method of who made it. For example, anthropologist Sevgi Mutlu Sirakova The members of the ancestors of the ancestors said, “If you receive a yogurt lineup, you can tell you which house you are from.”
To start the yogurt production process, four living ants with four living ants were buried on the ant mound and fermented overnight. The colonies can create a heat by creating a heat, helping the mound helps to grow bacteria.
David ZilberSirakova ‘S Family VillageRupa ant and F. Polyctena) Was once popular. There, Germany’s Ludwig-Maximilians-Conniversität München’s sinotte, sirakova, and their teams put four living ants in a warm raw gau’s milk jar. Then I buried the jar on the ant mound. There was a warm mixture to ferment overnight. The next day, the current acidic milk became yogurt and entered the early stage of dull and herbs.
Molecular analysis showed this F. Polyctena Ants include lactic acid and acetic acid bacteria that thicken milk. Fructiactobacillus sanfranciscensisThe species found in yeast. Ants contribute to the mixed acid, a chemical defense for predators. Milk digestive enzymes of ants and bacteria help to break down milk into creamy yogurt.
The frozen or dehydrated ants carry microorganisms performed by living ants without fermenting milk, the team said. But living ants can be infected with parasites that can cause liver or gastrointestinal diseases, Sinotte says. “I do not suggest that your ordinary person will make it at home.”
