Ant-Fermented Yoghurt: Researcher Creates Novel Food, Sparks Debate on Sustainability & Flavour
LONDON – A new study revealing ants possess unique microbial communities capable of fermenting milk has prompted a food scientist to recreate the process, resulting in a surprisingly palatable “ant yoghurt.” The research,published in iScience,suggests a collaborative fermentation process between ants and microbes,opening potential avenues for novel food development – but also raising ethical and sustainability concerns.
The discovery centers around the red wood ant (Formica rufa). Researchers led by Sine Motoki Sinotte found that these ants harbor bacteria capable of initiating yoghurt fermentation, a process traditionally reliant on specific bacterial cultures. This finding challenges conventional understanding of fermentation origins and suggests a broader range of natural sources for yoghurt production.
Driven by a personal interest in fermentation, described as being a keen “fermentista,” one researcher decided to replicate the process, despite warnings from the study’s authors. Sinotte and colleagues cautioned against widespread ant harvesting due to declining populations across europe and the potential for ants to carry parasites, specifically a type of liver fluke harmful to humans. The researcher sourced ants from a supplier supporting red wood ant reintroduction programs and ensured the wellbeing of a remaining ant colony.
Following the methodology outlined in the iScience paper, the researcher sterilized equipment, heated 30ml of milk to 42°C, and introduced four crushed ants. The mixture was then strained through a microbiology-grade sieve to remove potential contaminants before incubation. the resulting yoghurt was described as “gelatinous…with a surprisingly creamy taste,” exhibiting a mild bitterness but lacking the lemony notes anticipated.
Beyond the novelty, the research holds promise for practical applications. Researchers believe the microbes sourced from ants could be utilized to create new plant-based yoghurts or introduce unique flavors to existing fermented foods like sourdough.
“One outcome of the worldwide popularity of yoghurt is that there are a few industrial strains [of bacteria] that dominate yoghurt making,” explained Prof. Martin Blaser, a human microbiome expert at Rutgers University, expressing excitement about the findings. “Nutritionally, my guess is that ant yoghurt is more or less equivalent to industrially produced yoghurt.But for the discerning, this kind of approach could possibly broaden our repertoire of foods, giving us interesting and unique tastes.”
Historically, unconventional ingredients have been used in yoghurt fermentation. Customary practices in Turkey and othre countries involve utilizing plant materials – including pinecones, chamomile, linden flowers, and nettle roots - to initiate the process. Further examination into these methods could yield additional textures and flavors, offering a sustainable choice to ant-based fermentation.
