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Examining Miso Fermentation: Insights from the International Space Station

Astronauts aboard the International Space Station (ISS) contribute significantly to scientific advancement, engaging in numerous experiments that may help humanity in future space exploration efforts. One particularly intriguing area of research focuses on improving the flavor of food for both extended space missions and culinary applications on Earth.

Recently, findings from a study titled “Food Fermentation in Space” were published in the open-access journal iScience, showcasing a comparative analysis of miso fermentation on Earth—with specific controls in Cambridge, Massachusetts, and Copenhagen, Denmark—against miso fermentation aboard the ISS.

Miso, a fermented soybean paste, is integral to Japanese cuisine, celebrated for its rich umami flavor. It serves as a versatile ingredient, enhancing dishes ranging from traditional miso soups to marinades and dressings. Numerous varieties of miso exist, each influenced by different factors, but until now, the effect of outer space on its fermentation hadn’t been explored.

For the initial phase of their experiment, researchers prepared three batches of miso starter and dispatched them to the distinct locations of the ISS, Cambridge, and Copenhagen. The samples sent to the ISS and Cambridge were housed in environmental sensing boxes designed to carefully monitor variables like temperature, humidity, and radiation, while the Copenhagen sample was placed in a standard container to serve as a control group.

After a fermentation period of 30 days, the miso from the ISS was returned to Earth, where its textures, colors, microbial populations, and flavor profiles were meticulously analyzed alongside the terrestrial samples.

The results indicated that miso fermented in space contained elevated levels of certain microbes, crucial players in the fermentation process. The researchers attributed this finding to the warmer temperatures found on the ISS.

“While the ISS is commonly perceived as a sterile environment, our research revealed that microbes and other non-human forms of life exhibit their own dynamics in space. This raises important bioethical discussions about the implications of transferring life forms from Earth to extraterrestrial environments,” expressed Maggie Coblentz, an industrial design scientist at the Massachusetts Institute of Technology, in a statement.

Moreover, the flavor profile of the miso pastes varied significantly. The miso produced in space displayed a deeper color and distinctive “nutty” and “roasted” flavors. These characteristics are likely linked to increased levels of pyrazines—organic compounds associated with roasted and baked flavors—which the researchers suggest were enhanced by the higher temperatures present in the space environment.

“Our study integrates microbiology, flavor chemistry, sensory science, and broader social and cultural contexts, paving the way for deeper exploration of how life adapts to new surroundings like space,” noted Joshua Evans, a food scientist at the Technical University of Denmark.

The implications of this research for the future are significant. Evans emphasized that these insights could contribute to the well-being and performance of astronauts, particularly on extended missions. Furthermore, the findings could inspire novel culinary expressions, enriching and diversifying the cultural representation in space exploration as the discipline evolves.

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