If you are wondering if it is possible to ferment food in space, the answer is obviously yes. In a study published in the Journal researchers from the United States and Denmark say they were able to do a nice odor on the International Space Station – but the flavor and smell were different from the odor on the planet. While it still scores well on taste tests, ratings for umami and salty qualities similar to those for earth flavor o, it was found that the taste o of ISS was fatter and more grilled than usual stuff.
The team suggested that the findings reflect a spatial “terroir” that is often used in terms of wine grapes to describe unique location-specific flavor profiles. In this study, the researchers sent a package to ISS in March 2020 containing the ingredients of the flavoured o-paste (cooked soy, soy, rice and salt) and allowed it to ferment for 30 days. They also started the O batch at their homes in Cambridge, Massachusetts and Copenhagen, Denmark, and monitored the environmental conditions of each setting. One month later, Space Miso was sent back and analyzed compared to Earth batch processing.
“In low-Earth orbit, certain features of the spatial environment – especially microgravity and increased radiation – may affect the growth and metabolism of microorganisms, thus affecting the way they ferment,” said Joshua D. Evans, co-leader of the Danish Technical University. . “We want to explore the impact of these conditions.”
Not only does the flavor vary, but the famous barbecue with space flavor o, but also in the microbial composition of Misos. The team concluded that “in general, space flavor is a flavor oo”, but said the results “hint on a specific fermentation environment in space.”
