Miso fermented in space has a unique flavour

The space environment may impart a unique taste of space on foods fermented there. For miso, that led to a nuttier, more roasted flavour, according to a new study. kuppa_rock/iStock/Getty Images Plus

Mars Food:

The traditional Japanese paste tastes nuttier and more roasted when made in orbit, according to an experiment that could help upgrade astronaut food.

The main points from the Article

“The research highlights the potential of space fermentation to contribute to space exploration”

Fermentation in Space is Feasible and Produces Unique Flavours:

• An experiment sent miso to the International Space Station (ISS), where it fermented for 30 days. The space-fermented miso developed a nuttier, roasted flavour and had different microbial and chemical profiles compared to Earth-fermented miso.

Experiment Details:

• The miso was made from soybeans, salt, and koji, and divided into three portions—one fermented on the ISS, one on Earth in Massachusetts, and one in Denmark. Environmental sensors monitored conditions during fermentation

 Findings and Differences:

• The space miso contained a unique bacterial species (Bacillus velezensis), experienced higher temperatures, and had distinct aroma and flavour compounds, including cheese-like and honey-like flavours.

Challenges and Uncertainties:

• The exact reasons for the differences are unclear, influenced by factors like microgravity, radiation, temperature fluctuations, and transport stresses. More research is needed to understand these effects.

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