In a groundbreaking experiment, researchers successfully fermented Japanese miso aboard the International Space Station, revealing how space can affect a food’s taste.
Fermenting Miso in Orbit: Uncovering Space’s Influence on Food Taste
The Quest for Space-Grown Foods
Fermenting foods in space could open up new culinary frontiers. Researchers have successfully fermented Japanese miso aboard the International Space Station (ISS) , revealing how space can affect a food’s taste.
Space-grown foods refer to crops and produce grown in space-based facilities, such as orbiting greenhouses or lunar gardens.
This innovative approach to agriculture aims to provide a sustainable food source for long-duration space missions and potentially even for Earth's growing population.
Space-grown foods can be cultivated using hydroponics, aeroponics, or traditional soil-based methods, allowing for efficient water use and reduced waste.
Currently, several space agencies and private companies are exploring the feasibility of space-grown foods, with some already conducting experiments on the International Space Station.
Understanding Miso Fermentation
A fermented food’s flavor is shaped by its surrounding environment, including microbes and other elements. Miso was chosen for this experiment due to its firm structure, strong flavor, and cultural significance. It represents the first known food deliberately fermented in space, according to interdisciplinary food researcher Josh Evans of the Technical University of Denmark.
Miso fermentation is a traditional Japanese process that involves breaking down miso paste, a blend of soybeans and salt, with 'koji (Aspergillus oryzae)' mold.
This natural process converts proteins and carbohydrates into umami-rich compounds, creating the distinctive flavor and texture of miso.
Fermentation times can range from 3 months to several years, depending on the desired intensity of flavor.
The resulting miso paste is rich in antioxidants, probiotics, and other beneficial compounds, making it a staple in Japanese cuisine.
The Experiment
Evans and colleagues combined cooked soybeans, salt, and fermented rice called kōji to create a miso-to-be mixture. One-third of the mixture was sent to launch into space from Florida in March 2020, while the rest remained on Earth. After 30 days of fermentation in each location, the batches were refrozen and analyzed for microbial and chemical composition and flavor profile.
Unique Taste of Space
The fermented miso from the ISS tasted nuttier and more roasted than its earthbound counterparts, according to a panel of 14 tasters including chefs and researchers. These flavors are associated with compounds called pyrazines, which were likely enhanced by the warmer temperature on the ISS. The space environment contributed to the unique taste of miso, imparting a ‘space terroir‘ that is distinct from its earthbound counterparts.
Space terroir refers to the unique environmental conditions of a specific location in space.
Like wine terroir, it encompasses factors such as radiation, temperature fluctuations, and gravitational forces that can impact the growth or presence of microorganisms, plants, or other living organisms.
In space exploration, understanding space terroir is crucial for planning missions, selecting suitable habitats, and ensuring the survival of both humans and crops.
NASA's research on the Martian surface has provided valuable insights into this concept, highlighting its significance in future space colonization efforts.
Implications for Space-Grown Foods
While researchers couldn’t isolate specific factors contributing to the unique taste of the ISS miso, they acknowledge the potential benefits of fermentation in space. By harnessing microgravity and radiation exposure, scientists may be able to create novel flavors and preserve food while growing and enhancing flavor.
The Future of Space Agriculture
Fermenting foods in space offers exciting opportunities for future space agriculture. As researchers continue to explore the effects of space on food taste, they may uncover new ways to grow a diverse range of crops in orbit. This could pave the way for more sustainable and resilient food systems in space.
Conclusion
The experiment demonstrates that fermentation is possible for foods orbiting Earth and characterizes the influence of the space environment on a food’s taste. While further research is needed, this breakthrough opens up new possibilities for space-grown foods and the future of space agriculture.
- sciencenews.org | Fermenting miso in orbit reveals how space can affect a food’s taste
