科学家们正在努力利用145年前在休伦湖沉没的沉船上找到的种子，使一种历史悠久的黑麦品种复活。
1878年，木制纵帆船詹姆斯·R·本特利（James R. Bentley）在密歇根州40英里角灯塔附近沉没，当时它正将一批黑麦运往纽约州布法罗。
残骸于1984年被发现，但黑麦种子直到现在才被发现。2024年9月17日，潜水员从水面以下160英尺的冰冷水域中找到了这些种子。
这些种子很快被运送到密歇根州立大学（MSU），以确定它们是否还能生长。
由猛犸蒸馏公司（Mammoth Distilling）创始人查德·芒格（Chad Munger）领导的恢复小组希望，尽管这些种子在水下已经有一个多世纪了，但它们仍能发芽。芒格解释说：“保持种子的良好状态是一项微妙的任务。”
密歇根州立大学的小麦专家埃里克·奥尔森博士检查了这些种子。虽然它们看起来完好无损，但测试表明它们无法发芽，因为它们的内部结构随着时间的推移已经恶化。
尽管这些种子不能生长，但科学家们找到了另一种利用它们的方法。他们现在正在从种子中提取DNA，绘制它们的遗传密码。他们希望利用现代技术，通过将“宾利黑麦”的特性与现有的黑麦品种混合，重现历史上的“宾利黑麦”。
“这还不是结束，”奥尔森博士说。“我们仍然可以利用DNA以一种新的形式带回宾利黑麦。这是一种与过去联系的令人兴奋的方式。”
20世纪初，密歇根州是黑麦的主要产地。农民们引进了一些受欢迎的品种，比如罗森黑麦，它来自俄罗斯，生长在南马尼托岛。
然而，到了20世纪70年代，随着农民转向玉米和大豆等作物，黑麦种植逐渐减少。
芒格希望通过重新引进历史悠久的黑麦品种来改变这种状况。他的目标是创建一条类似于肯塔基州波旁威士忌之路的密歇根黑麦之路，这可以促进当地的农业和旅游业。
芒格说：“这不仅仅是威士忌的问题。这是为了纪念密歇根州的历史，支持农民和社区。”
该团队计划利用宾利黑麦的遗传物质开发用于威士忌酿造的新黑麦品种。这可以帮助密歇根州恢复其农业传统，并通过独特的威士忌产品吸引游客。
芒格说：“当你喝由密歇根黑麦酿造的威士忌时，你会尝到一段历史。”
虽然种子可能永远不会生长，但他们的故事远未结束。
参考文献：密歇根州立大学，有趣的工程
▲Screengrab from YouTube video posted by Michigan State University
英文原文
Scientists are working hard to bring back a historic rye variety using seeds recovered from a shipwreck that sank 145 years ago in Lake Huron.
The wooden schooner James R. Bentley was carrying a shipment of rye to Buffalo, New York, when it sank in 1878 near 40 Mile Point Lighthouse in Michigan.
The wreck was found in 1984, but the rye seeds remained untouched until now. On September 17, 2024, divers recovered the seeds from the icy waters 160 feet below the surface.
The seeds were quickly transported to Michigan State University (MSU) to find out if they could still grow.
The recovery team, led by Chad Munger, founder of Mammoth Distilling, hoped the seeds could sprout despite being underwater for over a century. “It was a delicate mission to keep the seeds in good condition,” Munger explained.
Dr. Eric Olson, a wheat expert at MSU, examined the seeds. Though they looked intact, tests showed they couldn’t germinate because their inner structures had deteriorated over time.
Even though the seeds couldn’t grow, scientists found another way to use them. They are now extracting DNA from the seeds to map their genetic code. Using modern technology, they hope to recreate the historic “Bentley rye” by blending its traits with current rye varieties.
“This isn’t the end”, said Dr. Olson. “We can still use the DNA to bring back Bentley rye in a new form. It’s an exciting way to connect with the past.”
In the early 1900s, Michigan was a major producer of rye. Farmers introduced popular varieties like Rosen rye, which came from Russia and was grown on South Manitou Island.
However, by the 1970s, rye farming declined as farmers switched to crops like corn and soybeans.
Munger hopes to change that by reintroducing historic rye varieties. He aims to create a Michigan Rye Trail similar to Kentucky’s Bourbon Trail, which can boost local farming and tourism.
“This isn’t just about whiskey, Munger said. “It’s about honouring Michigan’s history and supporting farmers and communities.”
The team plans to use Bentley rye’s genetic material to develop new rye varieties for whiskey-making. This could help Michigan revive its farming traditions and attract visitors through unique whiskey products.
“When you drink whiskey made from Michigan rye, you’ll taste a piece of history,” Munger said.
Though the seeds may never grow, their story is far from over.
References: Michigan State University, Interesting Engineering
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