Overview

• Miso fermented aboard the International Space Station developed a distinct roasted and nutty flavor profile compared to Earth-fermented miso.
• The study revealed that the unique conditions of space, including microgravity and increased radiation, altered the microbial composition of the miso.
• The experiment, initiated in March 2020, involved fermenting miso ingredients on the ISS for 30 days before returning the product to Earth for analysis.
• Researchers see this as a promising step toward sustainable food production for long-duration space missions, enhancing astronaut nutrition and morale.
• The findings suggest that space fermentation could provide valuable insights into microbial adaptation and expand food diversity in extraterrestrial environments.