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last mo.

First Space-Fermented Miso Reveals Unique Flavor Profile and Scientific Breakthroughs

Researchers confirm miso fermentation aboard the ISS, uncovering flavor differences and advancing understanding of microbial life in space.

Researchers compared the "space miso" after fermentation at the International Space Station.
The miso mixture, made of soybeans, salt and koji, before being blasted off to space for fermentation.

Overview

  • Scientists successfully fermented miso on the International Space Station (ISS), marking the first deliberate food fermentation in space.
  • The space-fermented miso exhibited a stronger roasted and nutty flavor compared to Earth-fermented samples, despite sharing similar umami characteristics.
  • Microgravity and increased radiation in space are believed to have influenced the microbial growth and fermentation process, leading to unique flavor outcomes.
  • The experiment highlights the adaptability of microbial life in extraterrestrial environments, with implications for sustaining life on long-term space missions.
  • Researchers are now analyzing the nutritional value and bioactive compounds of the space miso, while addressing bioethical considerations of introducing Earth microbes to space.