Chinese scientists discover ancient sample of kefir cheese

Chinese scientists have unraveled the evolutionary history of kefir strains through a detailed study of DNA fragments found in Bronze Age kefir cheese remnants from the Xiaohe burial site. The research reveals that the Xiaohe culture, located in modern-day China, used a goat breed widely distributed in post-Neolithic Europe. DNA analysis of the ancient kefir cheese samples and modern strains of Lactobacillus bacteria indicated two distinct subspecies clades, with the Xiaohe culture strains found in East Asia, Tibet, and the Northern Caucasus, and the European strains showing separate evolutionary paths. The researchers also noted the potential influence of ancient cheesemaking practices on the evolution of Lactobacillus bacteria, essential for modern food production. The Xiaohe burial site, discovered in 1934 and known for its well-preserved organic materials due to the desert climate, provides crucial insights into the diet and livestock farming practices of the Xiaohe people, who were ethnically diverse and included both Caucasoid and Mongoloid traits.