In a groundbreaking exploration of ancestral food fermentation methods, researchers have revived an almost forgotten technique for making yogurt that harnesses the natural microbiomes of ants. This centuries-old practice, historically prevalent across the Balkan Peninsula and parts of Turkey, involves the unconventional use of live forest ants to initiate the complex microbial and enzymatic processes that transform milk into yogurt. The team, led by experts from the Technical University of Denmark alongside anthropologists in Bulgaria, has decoded this biological symphony, revealing a multifaceted interplay between ant-borne bacteria, acids, and enzymes in dairy fermentation.
Modern yogurt production largely relies on introducing a limited culture of bacterial strains, predominantly Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. However, this study underscores how traditional yogurt variants possess a far richer and more diverse microbial ecosystem, which fluctuates considerably depending on geographic locale, seasonal changes, and familial practices. Such microbial heterogeneity has profound influences on the organoleptic properties of yogurt, imparting distinctive textures, nuanced flavors, and unique aromatic profiles that industrially produced yogurts often lack.
The focal species in this revival, the red wood ant (Formica spp.), is not only abundant in the dense forest landscapes of Bulgaria and Turkey but is also endowed with a complex microbial consortium and biochemical arsenal critical to yogurt fermentation. By consulting with local villagers in Bulgaria, where the ant yogurt tradition lingered in cultural memory, anthropologist Sevgi Mutlu Sirakova coordinated field research that reproduced this arcane culinary technique. Four live ants were carefully introduced into a jar of warm milk, which was then nestled within an active ant mound, fostering fermentation through ambient warmth and microenvironmental conditions.
After an overnight incubation, the milk exhibited initial signs of the yogurt-making process: visible thickening and a subtle sourness, indicative of acid development. Sensory evaluation revealed a slightly tangy and herbaceous flavor profile with hints of grass-fed butterfat, attributes that differ significantly from commercial yogurt. This confirms that the ant-mediated fermentation pathway induces unique biochemical transformations, likely attributable to the ant-associated microbial community and the biochemical compounds ants naturally secrete.
Dissecting the microbiology behind this method, researchers identified that ants convey lactic acid bacteria (LAB) and acetic acid bacteria, both pivotal in acidifying the milk and catalyzing casein coagulation. Intriguingly, one of the bacterial strains isolated paralleled those active in traditional sourdough fermentations, suggesting convergent evolutionary roles of microbes across different fermented foods. Acidification, critical for texture and flavor development in yogurt, is additionally driven by formic acid secreted by the ants, which acts as a natural preservative and modulates the milk’s pH to favor probiotic bacterial proliferation.
Beyond acid production, the enzymatic activity within ants contributes significantly to milk protein breakdown. Proteolytic enzymes released from the ants and their symbiotic microorganisms synergistically cleave casein molecules in milk, facilitating curd formation. This enzymatic partnership accelerates the fermentation timeline and enhances the textural complexity of the final product. The research also illuminated that only live ants are effective in establishing the desired microbial consortium, as frozen or dehydrated ants failed to replicate the microbial dynamics necessary for authentic fermentation.
Nevertheless, the safety of this unconventional practice warrants careful consideration. Live ants may harbor parasites or pathogenic bacteria, rendering raw application potentially risky. Attempts to sterilize or preserve ants through freezing and drying compromised microbial balance, occasionally allowing deleterious bacteria to proliferate. These findings emphasize the imperative for developing controlled protocols to ensure safety while preserving the ecological authenticity of the ant-mediated fermentation process.
Taking this fusion of ancient tradition and modern science one step further, the research team collaborated with avant-garde chefs at Alchemist, a two-Michelin-star restaurant in Copenhagen. Utilizing this ant-based yogurt as a culinary muse, they crafted innovative dishes including yogurt ice cream sandwiches artfully shaped like ants, pungent mascarpone-inspired cheeses, and cocktails clarified through milk washes infused with ant microbiota—showcasing how biocultural heritage can inspire contemporary gastronomy and challenge culinary norms.
Scientific validation of such age-old practices shines a light on the profound wisdom embedded in human cultural histories, often dismissed as folklore or oddity. By elucidating the mechanistic underpinnings of ant yogurt fermentation, this research not only bridges ethnobiology and microbiology but also advocates for a deeper appreciation of biodiversity’s role in food sciences. It invites a reconsideration of microbial terroir in fermentation arts and expands the palette of sustainable, locally adapted fermentation techniques.
The implications of this work reach beyond culinary curiosity. It underscores the potential to harness multifunctional insect microbiomes as innovative bioresources for food processing, probiotic development, and beyond. Furthermore, it encourages preserving and documenting biocultural diversity—recognizing traditional ecological knowledge as a wellspring of scientific insight and gastronomic creativity. As the researchers suggest, remaining open to unconventional, community-rooted methods enriches both science and culinary arts.
Ultimately, this study accentuates the profound interconnectedness between nature, culture, and food production. It challenges the current paradigm dominated by homogenized industrial methods by affirming that complex, dynamic microbial consortia—such as those carried by forest ants—can yield novel textures, flavors, and nutritional qualities in fermented foods. Through this lens, yogurt becomes more than just a dairy product; it is a testament to evolutionary biology, ecological symbiosis, and the human capacity to innovate through tradition.
Leonie Jahn, the principal investigator, reflects on the resurgence of this ancient practice: “We see that these microbial communities have a distinct personality shaped by their environment and hosts. It’s a celebration of biodiversity in our food systems, revealing multiple layers of complexity and potential.” Meanwhile, lead author Veronica Sinotte echoes the sentiment of cultural reverence, emphasizing the importance of listening to and integrating ancestral wisdom with modern methodologies.
The study not only contributes to fermentation science but also encourages society to cultivate a renewed respect for biocultural heritage in daily food practices. This fusion of scientific rigor and ethnographic sensitivity heralds a promising horizon where forgotten traditions become catalysts for innovative, sustainable food technologies that honor the intricate fabric of life and culture.
Subject of Research: Not applicable
Article Title: Making yogurt with the ant holobiont uncovers bacteria, acids, and enzymes for food fermentation
News Publication Date: 3-Oct-2025
Web References: http://dx.doi.org/10.1016/j.isci.2025.113595
Image Credits: David Zilber
Keywords
Yogurt, Food chemistry, Food safety, Dairy products, Milk, Food science, Ants, Fermentation
Tags: ancient fermentation techniquesant-borne bacteria in foodcrafting yogurt with antsdairy fermentation processesdiverse yogurt flavors and textureshistorical food fermentationinnovative yogurt methodsmicrobial ecosystems in yogurtorganoleptic properties of yogurtred wood ant yogurt productionscientific exploration of yogurt makingtraditional Balkan food practices
