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.

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.