By adding a few living ants to warm milk, anthropologists and food scientists have investigated how to create “ant yogurt” and found that they have the same ingredients as popular bread.
that bacteria In the “ant yogurt” made using traditional Balkan methods, the strains commonly used as an yeast starter today said. Then, to show the historical method of fermenting food, the restaurant provided yogurt to customers.
“Today’s yogurt is generally made of two bacterial strains.” Leoni JanThe researcher at the University of Technology said in a statement. Strain, Lactobacillus bulgaricus and Streptococcus thermophilusIntroducing warm milk as a bulk starter. Bacteria are produced by fermenting sugar in milk legacyLowering Milk is solidified. This also gives yogurt consistency and taste.
Jahn said, “If you look at traditional yogurt, there are much more biodiversity.”
Joint Author Research I love Mutlu sirakovaLudwig Maximilian University of Munich’s Ph.D. I gathered the history of oral We explained a variety of ways to make yogurt, including the use of red wood from people in Türkiye and Bulgaria. ant (Formatka sp.) Start the process. Researchers visited Family Village in Sira Koba in Bulgaria and recalled the tradition of using ants to make yogurt.
“We have dropped all four ants into warm milk jars by the instructions of SEVGI’s uncle and community members.” Veronica ShinoteThe microbiologist of the University of Copenhagen said in a statement. After keeping the milk jar warm from the ant mound, they tried to test the formed yogurt.
After creating an ant yogurt, the team studied research to understand the role of the ants “HOLOBIONT”, which includes the microbial community of ants and living things.
Yogurt’s chemical analysis is the dominant bacteria in charge of fermentation Fructiactobacillus sanfranciscensisA species that is much better known as the core ingredient of yeast bread. Also, they found abundant formic acid in yogurt. Wood ants produce large amounts of formal acid in self -righteousness and can be sprayed with defense mechanisms. Formic acid gave yogurt a unique taste and texture.
Researchers wrote in this study, “This study emphasizes ants as a reservoir of bacteria that are likely to ferment food, and emphasizes the importance of traditional practices in maintaining ants’ diversity and this potential.”
In order to further test the possibility of ants yogurt, researchers have partnerships. alchemistTwo Michelin Star Restaurants in Copenhagen. The chef has made three new dishes in an ant yogurt. Ant -shaped ice cream sandwich, Tanji cheese, recipe “Milk Wash Cocktail” until the early 1700s.
But amateur chefs should not try this at home, researchers warned because ants can have parasites. Researchers used microbiology rating to remove potential parasites before delivering yogurt to a restaurant.
Today, Türkiye and Bulgaria are still widespread to use ants for yogurt production, and scientists understand exactly how ants react with milk to produce yogurt.
Sinotte said, “I hope people will recognize the importance of the community and to listen to the recipes or memories that grandmothers seem unusual.
