Researchers from the US and Denmark have successfully fermented foods in space, with their latest study confirming the possibility of creating decent-tasting miso on the International Space Station. The team found that the flavor and smell of the ISS miso were distinct from those made on Earth, scoring well in taste tests but displaying a nuttier and more roasted character.
The researchers sent a package containing miso paste ingredients to the ISS in 2020 and allowed it to ferment for 30 days. They also created batches at home and monitored their environments. After a month, the space miso was analyzed alongside Earth-batch misos.
According to co-lead author Joshua D. Evans of Technical University of Denmark, the unique conditions of space, including microgravity and increased radiation, may affect how microbes grow and metabolize during fermentation. The team discovered that these factors resulted in differences not only in flavor but also in microbial composition.
Ultimately, while the space miso shared some similarities with Earth-made miso, it demonstrated a distinct character, suggesting a unique “space terroir.”
Source: https://www.engadget.com/science/space/researchers-who-made-miso-in-space-say-it-tastes-good-but-different-215410333.html