Ancient Cheese Reveals Secrets of Prehistoric Life in China's Tarim Basin

Ancient Cheese Reveals Secrets of the Past

Chinese scientists have used ancient DNA technology to study the microbial genomes of "the oldest cheese," discovered at the Xiaohe cemetery in China's Xinjiang region. This research sheds light on the lifestyle and cultural exchanges of ancient populations in the region, revealing two routes for the diffusion of cheese fermentation techniques in the prehistoric Tarim Basin.

Led by researcher Fu Qiaomei, the team successfully conducted the first ancient whole-genome research on kefir cheese samples dating back approximately 3,500 years. Their findings confirm that the cheese was produced using lactic acid bacteria and that the goats used for milk production originated from a lineage that spread across Eurasia after the Neolithic period.

The study also identified a previously unknown route for the dissemination of kefir bacteria, suggesting that kefir production techniques likely spread from Xinjiang to other parts of East Asia through cultural exchanges. This differentiation in kefir bacteria strains reflects how ancient populations adapted and shared fermentation practices.

By comparing ancient and modern kefir bacteria genomes, the team explored the evolution of these microbes over thousands of years, revealing significant adaptations to environmental pressures and interactions with humans. This research underscores the long-standing relationship between humans and microorganisms, highlighting the critical role of fermented foods in our dietary history. It provides new insights into how ancient peoples applied and adapted fermentation techniques, contributing to our understanding of cultural exchanges and human development over time.