The cultivation of yeasts from up to 5000‐year‐old beer vessels in Israel allows insights into early domestication of microbes for food production, but also raises questions about long‐term survival of microbes under dormancy or slow growth.

中文翻译：

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生物考古学：微生物学和考古学之间的有益对话。

以色列从多达5000年历史的啤酒容器中培养酵母，不仅可以洞悉微生物的早期驯化，以用于食品生产，还提出了有关在休眠或生长缓慢下微生物的长期存活的问题。