The dish contains a variant of Saccharomyces cerevisiae, known in culinary circles as baker’s or brewer’s yeast. But (Raul Cano, microbiologist at California Polytechnic State University, San Luis Obispo) didn’t get this from Whole Foods. Back in 1995, he extracted it from a 45 million-year-old fossil. The microorganisms had lain dormant since the Eocene epoch, a time when Australia split off from Antarctica and modern mammals first appeared.
Via: Erin Biba
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