A team of scientists has successfully fermented miso paste aboard the International Space Station (ISS), producing what could be the first intentionally space-fermented food in history. The experiment, led by Maggie Coblentz and Joshua Evans, aimed to explore how microbial life adapts to extraterrestrial environments.
The researchers sent a small container of cooked soybeans to the ISS in 2020, where it was allowed to ferment for 30 days. Upon return to Earth, the resulting space miso had a distinct flavor profile, retaining familiar umami notes but with a stronger roasted and nutty taste.
The effects of microgravity on fermentation were evident, with the space-borne miso being darker and more jostled than its Earth-bound counterparts. Researchers believe this may be due to the microgravity environment and elevated radiation levels aboard the ISS.
This breakthrough study has implications beyond astronaut nutrition. It opens up new possibilities for understanding how microbial life adapts to extraterrestrial environments and could lead to new forms of culinary expression in space exploration.
The study also touches on the potential health benefits of fermented foods, such as probiotic content supporting digestive balance and gut microbiome health. Researchers are now conducting tests to verify whether space miso retains these nutritional properties.
This experiment marks a significant step forward for space-based agriculture and brewing, with implications for sustaining life in deep space. The successful fermentation of miso in orbit signals the beginning of a new era in food production and exploration in space.
Source: https://dailygalaxy.com/2025/04/first-miso-fermented-in-space