I’m going to have to hunt this one down
The history of the yeast literally dates back before the dawn of man, to a time when the earth was warm, tropical and teeming with life. Modern mammals that we see today were beginning to appear in what is known as the Eocene epoch (from the Greek word eos meaning “dawnâ€). During this time, a snapshot of biological life was trapped by tropical tree sap. Over the course of millions of years, the sap hardened into amber, which preserved and protected its contents. That is, until Dr. Cano, using amber obtained from locations around the world (including Burma, Central and North America), isolated and revived a bacterium, which had lain dormant in the gut of an encased bee for approximately 40 million years (Science 268, pp. 1060-1064, 1995). During his research, Dr. Cano, periodically working with Mr. Lambert, isolated a few yeast strains that resembled modern Saccharomyces cerevisiae. In other words, they are similar to the yeast we use every day for brewing and baking, except the newly discovered yeasts were much further back in the evolutionary chain. Essentially, Dr. Cano isolated the long lost ancestors of modern brewing yeast.
Go read the reviews.
I just find it hard to beleive they claim this doctor revived 40 million year old bacteria and it did not make front page headlines all around rthe world for at least a month of Sundays. That would have been the biggest scientific break through in decades.