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Space Miso: A groundbreaking experiment aboard the International Space Station (ISS) has successfully produced miso paste, marking the first deliberate food fermentation beyond Earth. This milestone could revolutionize astronaut diets and provide insights into the potential for life in space. While miso is indispensable to Japanese cuisine, astronauts consuming this fermented soybean staple in orbit may experience a slight taste alteration.
Space Miso Flavor Profile
The “space miso” exhibited a comparable umami, or savory richness, to its Earth-based counterpart. However, researchers who analyzed the space-fermented product noted a distinct variance: a more pronounced roasted and nutty flavor profile.
Experiment Details and Methodology
In March 2020, scientists Maggie Coblentz of MIT and Joshua Evans of the Technical University of Denmark dispatched a compact vessel filled with cooked soybean paste to the ISS. This payload was left to ferment for a 30-day duration before its return to Earth, transforming into miso paste.
Environmental Monitoring
The container housing the fermenting miso was equipped with sensors. These instruments meticulously tracked environmental variables including temperature, relative humidity, pressure, and radiation levels. These details were outlined in a peer-reviewed paper published in the journal iScience on Wednesday.
Control Groups on Earth
For comparative analysis, two additional batches of miso were fermented terrestrially. These control groups were located in Cambridge, Massachusetts, USA, and Copenhagen, Denmark, respectively.
“We were uncertain about the outcome, as fermentation had never previously been conducted in space,” Evans, co-lead author of the study, stated to CNN.
“The space miso batch appeared darker in color and more agitated in texture, which is understandable given its extensive journey compared to the Earth-based samples. It was fascinating to examine the aroma and sample the initial taste,” Evans added.
The miso mixture, comprised of soybeans, salt and koji, prior to its launch into space for fermentation. – Jimmy Day
Impact of Space Environment on Fermentation
Evans clarified that specific environmental conditions in space, notably microgravity and heightened radiation exposure, might have influenced microbial growth and metabolism, consequently affecting the fermentation process.
“Our research, by integrating microbiology, flavor chemistry, sensory science, alongside broader social and cultural perspectives, unlocks novel avenues for investigating the transformations life undergoes when exposed to new settings such as space,” Evans stated.
Furthermore, Evans suggested the research could “improve astronaut well-being and performance” and “foster innovative forms of culinary expression, thereby expanding and diversifying culinary and cultural representation within space exploration as the domain advances.”
Miso: A Culinary Staple
Miso, a savory fermented bean paste, serves as a foundational ingredient in numerous soups, sauces, and marinades. Each region throughout Japan boasts its unique and distinctive recipe.
Traditional Miso Production
Traditionally, miso is crafted from steeped soybeans, water, salt, and koji (a variety of mold). The conventional fermentation process typically spans approximately six months to achieve its characteristic umami flavor, with flavor profiles deepening over extended fermentation durations.
Potential Health Benefits
Fermented foods often harbor probiotics, living microorganisms that, upon ingestion, may synergize with beneficial bacteria in the gut microbiome to aid in digestive system regulation.
Nutritional Analysis Required
However, Evans noted that further analysis is necessary to thoroughly assess the nutritional value of space miso. This includes evaluating its macromolecular composition and bioactive compounds.
Implications for Life in Space
Coblentz, also a co-lead author of the research, stated that the miso fermentation conducted on the ISS underscored “the potential for life to exist in space” by demonstrating the viability of a microbial community thriving in such an environment.
Expanding Space-Based Agriculture and Culinary Ventures
Scientists have a history of experimenting with cultivating and harvesting fresh produce in space, encompassing varieties of lettuce and radishes. Notably, in 2021, the ISS commemorated the inaugural harvest of chile peppers in space with a taco celebration.
Space-Brewed Sake Development
Furthermore, a Japanese enterprise is developing a unique sake brew fermented in space. Asahi Shuzo, the company renowned for the Dassai brand, has partnered with the Japan Aerospace Exploration Agency, securing access to the Kibo experiment module on the ISS for testing purposes.
The company is additionally engineering specialized space brewing apparatus, with a projected launch scheduled for later in 2025.