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A research team from the University of Copenhagen has revived an ancient method of yogurt production that incorporates ants, uncovering new insights into the process of microbial fermentation.
The study, spearheaded by Veronica M. Sinotte, sheds light on a once-common practice among nomadic groups in Bulgaria and Turkey, who turned to red wood ants (Formica rufa) for fermenting milk when traditional yogurt cultures were unavailable.
To replicate this technique, the researchers gathered live ants from Bulgarian colonies and mixed them into containers filled with warmed raw milk. The jars were then buried in ant mounds for a period of 26 hours. The resulting yogurt exhibited a lower pH level compared to fresh milk, a curdled consistency, and a distinct tangy flavor with herbaceous notes, all attributed to the microbial activity initiated by the ants.
Subsequent controlled experiments conducted in Denmark further validated that these ants contribute a variety of bacteria—including both lactic acid and acetic acid bacteria—to the fermentation process.
These discoveries underscore the potential for insects to serve as sustainable fermentation agents. An innovative application of this concept has already been embraced by the Michelin-starred restaurant Alchemist, which has created unique dishes featuring “ant yogurt.”
While the findings are promising, researchers emphasize the need for further regulatory approvals before ants can be widely adopted in food production.
The results of this research have been published in bioRxiv.
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