Fermentation can now occur for foods orbiting Earth, according to researchers who tested Japanese miso on the International Space Station. The experiment found that fermentation resulted in a nuttier flavor and more roasted notes compared to earthbound versions.
Astronauts typically eat freeze-dried food without most microbes. However, fermentation offers an opportunity to introduce diverse microbes and enhance flavor. Researchers used a combination of cooked soybeans, salt, and fermented rice called kōji to create miso. The mixture was split into two portions: one remained on Earth, while the other was launched into space in 2020.
The space miso fermented for 30 days, then its chemical composition and flavor profile were analyzed. Tasters, including chefs and researchers, agreed that the space miso had a more intense nutty taste. This is due to compounds called pyrazines, which were formed at higher temperatures on the ISS.
The space environment influenced the fermentation process, but researchers struggled to isolate specific variables such as radiation, temperature, and microgravity. Instead, these factors combined to create a unique “space terroir” that imparted a distinct taste to the miso. The experiment’s findings pave the way for exploring fermented foods in space.
Source: https://www.sciencenews.org/article/ferment-miso-orbit-space-food-taste-iss