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4w ago

Miso Successfully Fermented in Space Shows Unique 'Space Terroir'

Researchers confirm the viability of space fermentation, unveiling distinct flavors influenced by microgravity and radiation, with implications for long-term space missions.

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The package of space miso, seen here before its trip to the ISS. © Jimmy Day
Fermenting Miso in Space Gives It a Unique Flavor, Study Finds

Overview

  • Miso was successfully fermented aboard the International Space Station (ISS) over a 30-day period, using soybeans, rice kōji, and salt.
  • The space-fermented miso exhibited unique sensory characteristics, including nuttier and more roasted flavors, compared to Earth-made miso.
  • Microgravity and increased radiation in the space environment influenced the microbial composition and fermentation process, highlighting the adaptability of microbes in extraterrestrial conditions.
  • The findings introduce the concept of 'space terroir,' where space-specific environmental conditions shape the flavor and characteristics of food.
  • This breakthrough is part of broader efforts to develop sustainable and nutritious food production methods for long-term missions, such as those to Mars.