Ants Take a Starring Role in Novel Yogurt Production
BOSTON, MA – October 3, 2025 – Researchers at Harvard University have successfully created yogurt using lactic acid bacteria cultivated from the guts of ants, presenting a perhaps sustainable and innovative approach to dairy fermentation. The findings, published today in iScience, detail a process where bacteria sourced from leafcutter ants are harnessed to ferment soy milk, yielding a yogurt-like product with a unique flavor profile. This breakthrough could offer alternatives to conventional dairy production, addressing environmental concerns and dietary restrictions.
The project stems from a growing need for sustainable food systems and novel fermentation techniques.Conventional yogurt relies on cow’s milk, a resource-intensive process with important environmental impact. Utilizing insect-derived bacteria offers a pathway to bypass these challenges, potentially reducing greenhouse gas emissions and land usage. The research team, led by David Zilber, anticipates further examination into optimizing the fermentation process and exploring the potential of ant-derived bacteria in other food applications, with the goal of scaling production for wider accessibility.
The team’s work centers on Leucocteneus camponoti,a species of carpenter ant. Researchers discovered that these ants harbor a diverse community of lactic acid bacteria within their digestive systems. These bacteria, typically responsible for breaking down plant matter, also exhibit the capacity to ferment sugars, a crucial step in yogurt production.
“We were surprised to find that the bacteria from these ants could ferment soy milk so effectively,” explained Zilber. “The resulting yogurt has a slightly tangy flavor, different from traditional dairy yogurt, but quite palatable.”
The process involves isolating the bacteria from the ants’ guts, cultivating them in a laboratory setting, and then introducing them to sterilized soy milk.The bacteria then consume the sugars in the soy milk,producing lactic acid,which thickens the liquid and creates the characteristic yogurt texture.
Image: David Zilber
The researchers acknowledge that consumer acceptance of insect-derived food products remains a hurdle. However, they emphasize that the bacteria themselves are the key ingredient, not the ants themselves, and that the process is entirely sterile and safe. Further research will focus on refining the flavor profile and texture of the ant-yogurt to appeal to a broader audience.