A recent study reveals that it is possible to ferment foods in space, demonstrated by researchers who created miso on the International Space Station (ISS). The ISS miso, after fermentation for 30 days, exhibited different flavor profiles compared to Earth-produced miso, notably tasting nuttier and more roasted. This phenomenon, referred to as space 'terroir', is attributed to microgravity and radiation affecting microbial growth. Despite differences, taste tests indicated that the space miso scored similarly on umami and saltiness, emphasizing a new understanding of fermentation processes in unique environments.
"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."
"The space miso was found to taste nuttier and more roasted than the usual stuff."
"Overall, the space miso is a miso, but the findings suggest a specific fermentation environment in space."
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