130 -year -old living bacteria are found in butter in Denmark

Scientists have identified Lactococcus Cremoris, a microorganism that still acidifies milk today. In addition, genes linked to diacetyl production (compound that gives butter aroma) were found.

This shows that even then they already had bacteria with exactly the desirable properties in fermented dairy products we have today Dennis Sandris Nielsen, one of those responsible for the study

Signs of contamination

The research, published in the International Dairy Journal, also revealed contamination. The vials had a strong presence of cutbacterium acnes, a common skin bacteria. Traces of Staphylococcus aureus and Vibrisiii, microorganisms that can cause infections.

The acne bacteria has a more resistant cell wall than many others as it needs to survive in a hostile environment on the skin. Therefore, it also decomposes more slowly, which allowed us to find its DNA in large quantities even after 130 years in the vials Jørgen Leisner

Content of the bottles shows a change in the way of producing butter, says anthropologist Nathalia Bischet. “In general, the contents of the bottles witness to the standardization of a dairy product that, before, each family of farmers produced on its own in a sour milk pot kept near the stove. But it also shows that the hygiene conditions were quite different from those we have today.”