If you were curious about the possibility of fermenting foods in space, researchers from the US and Denmark have found that it is indeed possible. In a study published in the journal iScience, they were able to create miso on the International Space Station (ISS) that was decent-tasting, although with a unique flavor and smell compared to miso made on Earth. While the ISS miso still performed well in taste tests, with similar ratings in qualities like umami and saltiness, it was noted to have a nuttier and more roasted taste than traditional miso.
The researchers suggested that these differences in flavor could be attributed to a «space terroir,» a term inspired by the unique flavor characteristics associated with wine grapes grown in different locations. For the study, the researchers sent a package containing miso paste ingredients (cooked soybeans, rice koji, and salt) to the ISS in March 2020 and allowed it to ferment for 30 days. They also started miso batches in Cambridge, MA, and Copenhagen, Denmark, to compare the environmental conditions of each setup. After a month, the space miso was returned to Earth for analysis alongside the Earth batches.
Co-lead author Joshua D. Evans of the Technical University of Denmark explained, “There are some features of the space environment in low earth orbit — in particular microgravity and increased radiation — that could have impacts on how microbes grow and metabolize and thus how fermentation works. We wanted to explore the effects of these conditions.”
In addition to differences in flavor, including the distinct roasted nuttiness of the space miso, there were also variations in the microbial composition of the misos. The team concluded that while the space miso is still miso, the findings suggest a unique fermentation environment in space.
This article was originally published on Engadget at.
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