Researchers have successfully fermented food in space, according to a study published in the journal iScience. The study, conducted by researchers from the US and Denmark, involved making miso on the International Space Station. Although the space-made miso tasted decent, its flavor and smell were distinct from those of miso made on Earth. The space miso received similar ratings to Earth miso in terms of umami and saltiness but was found to have a nuttier and more roasted taste.

## The Experiment

The research team sent a package containing miso paste ingredients (cooked soybeans, rice koji, and salt) to the ISS in March 2020, where it fermented for 30 days. Simultaneously, they started miso batches in Cambridge, MA, and Copenhagen, Denmark, and monitored the environmental conditions of each setup. After a month, the space miso was returned and analyzed in comparison to the Earth batches.

## Implications of the Study

According to co-lead author Joshua D. Evans of the Technical University of Denmark, “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.” The team aimed to explore the effects of these conditions, as stated in a press release.

## Conclusion

The study found differences not only in flavor, including the notable roasted nuttiness of the space miso, but also in the microbial composition of the misos. The team concluded that “overall, the space miso is a miso,” but the findings “suggest a specific fermentation environment in space.”