Shkenc\u00ebtar\u00ebt kan\u00eb pjekur nj\u00eb buk\u00eb me maja duke p\u00ebrdorur lloje majaje t\u00eb mbledhura nga nj\u00eb mumje 5,000-vje\u00e7are dhe tani planifikojn\u00eb t\u00eb shohin n\u00ebse mund t\u2019i p\u00ebrdorin ato edhe p\u00ebr t\u00eb prodhuar birr\u00eb.<\/p>\n
Majaja erdhi nga Otzi, Njeriu i Akullit, nj\u00eb kufom\u00eb e famshme e ruajtur n\u00eb m\u00ebnyr\u00eb t\u00eb mrekullueshme duke qen\u00eb e ngrir\u00eb n\u00eb akullin alpin pran\u00eb kufirit Itali-Austri derisa u zbulua n\u00eb vitin 1991. Otzi ka qen\u00eb objekt studimi intensiv q\u00eb kur u gjet dhe ka hedhur shum\u00eb drit\u00eb mbi popujt evropian\u00eb parahistorik\u00eb dhe m\u00ebnyr\u00ebn e tyre t\u00eb jetes\u00ebs.<\/p>\n
Shkenc\u00ebtar\u00ebt kan\u00eb studiuar koh\u00ebt e fundit mikroorganizmat e ruajtur n\u00eb dhe mbi mbetjet e Otzi-t. Nj\u00eb rezultat i papritur i k\u00ebsaj pune ishte se studiuesit nxor\u00ebn maja dhe m\u00eb pas e p\u00ebrdor\u00ebn at\u00eb p\u00ebr t\u00eb b\u00ebr\u00eb buk\u00eb me maja.<\/p>\n
\u201cP\u00ebrfundimisht, mor\u00ebm nj\u00eb brum\u00eb krejt\u00ebsisht normal q\u00eb u fry brenda 24 or\u00ebve \u2013 n\u00eb thelb nj\u00ebsoj si me majan\u00eb e zakonshme. B\u00ebm\u00eb nj\u00eb brum\u00eb v\u00ebrtet t\u00eb mir\u00eb me t\u00eb\u201d, tha mikrobiologu Mohamed Sarhan n\u00eb deklaratat\u00a0e postuara n\u00eb faqen e internetit\u00a0t\u00eb Eurac Research ku ai punon p\u00ebr Institutin p\u00ebr Studime t\u00eb Mumjeve.<\/p>\n
\u201cNuk kam pjekur kurr\u00eb buk\u00eb m\u00eb par\u00eb \u2013 dhe kjo u duk. Pra, rezultati padyshim q\u00eb kishte vend p\u00ebr p\u00ebrmir\u00ebsim. Por, si\u00e7 thash\u00eb, k\u00ebto ishin eksperimentet tona t\u00eb para\u201d, shtoi Sarhan.<\/p>\n
Tani, birra e b\u00ebr\u00eb n\u00eb sht\u00ebpi mund t\u00eb jet\u00eb edhe n\u00eb menu.<\/p>\n
\u201cNe duam ta ndjekim m\u00eb tej k\u00ebt\u00eb \u00e7\u00ebshtje dhe t\u00eb p\u00ebrfshijm\u00eb n\u00eb k\u00ebt\u00eb proces ekipe t\u00eb specializuara k\u00ebrkimore nga sektori ushqimor. Buka \u00ebsht\u00eb aktualisht nj\u00eb nga aplikimet e dukshme q\u00eb po shqyrtojm\u00eb; nj\u00eb tjet\u00ebr \u00ebsht\u00eb birra\u201d, tha ai.<\/p>\n
Majat e korrura jetojn\u00eb vet\u00ebm n\u00eb kushte t\u00eb ftohta, k\u00ebshtu q\u00eb besohet se kan\u00eb hyr\u00eb n\u00eb trupin e \u00d6tzi-t n\u00eb nj\u00eb moment pasi ai vdiq. Analiza gjenetike sugjeroi se ato hyn\u00eb n\u00eb trupin e tij relativisht shpejt pas vdekjes.<\/p>\n","protected":false},"excerpt":{"rendered":"
Shkenc\u00ebtar\u00ebt kan\u00eb pjekur nj\u00eb buk\u00eb me maja duke p\u00ebrdorur lloje majaje t\u00eb mbledhura nga nj\u00eb mumje 5,000-vje\u00e7are dhe tani planifikojn\u00eb t\u00eb shohin n\u00ebse mund t\u2019i p\u00ebrdorin ato edhe p\u00ebr t\u00eb prodhuar birr\u00eb. Majaja erdhi nga Otzi, Njeriu i Akullit, nj\u00eb kufom\u00eb e famshme e ruajtur n\u00eb m\u00ebnyr\u00eb t\u00eb mrekullueshme duke qen\u00eb e ngrir\u00eb n\u00eb akullin<\/p>\n","protected":false},"author":1,"featured_media":16033,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":{"0":"post-16032","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-lifestyle"},"_links":{"self":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts\/16032","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/comments?post=16032"}],"version-history":[{"count":1,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts\/16032\/revisions"}],"predecessor-version":[{"id":16034,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts\/16032\/revisions\/16034"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/media\/16033"}],"wp:attachment":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/media?parent=16032"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/categories?post=16032"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/tags?post=16032"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}