Despite the long history of consumption of fermented dairy, little is known about how the fermented microbes were utilized and evolved over human history. By retrieving ancient DNA of 3,500-year-old kefir cheese from Xinjiang, China, Dr. Qiaomei Fu from the Institute of Vertebrate Paleontology and Paleoanthropology at the Chinese Academy of Sciences and colleagues explored past human-microbial interactions. Although it was previously suggested that...
