Space-Fermented Miso Reveals Unique Flavors and Microbial Insights

Researchers confirm that miso fermented aboard the ISS exhibits distinct sensory and microbial differences, highlighting the potential for sustainable food production in microgravity environments.

Miso fermented aboard the International Space Station developed a distinct roasted and nutty flavor profile compared to Earth-fermented miso.
The study revealed that the unique conditions of space, including microgravity and increased radiation, altered the microbial composition of the miso.
The experiment, initiated in March 2020, involved fermenting miso ingredients on the ISS for 30 days before returning the product to Earth for analysis.
Researchers see this as a promising step toward sustainable food production for long-duration space missions, enhancing astronaut nutrition and morale.
The findings suggest that space fermentation could provide valuable insights into microbial adaptation and expand food diversity in extraterrestrial environments.