Forget chalk freeze-dried ice cream or some individually packaged mashed potatoes. Astronauts on the International Space Station have now proven that delicious fermented delicacies can be prepared in space, such as Japanese soy sauce, called Miso.
This may sound big for ISS residents who are craving for a better meal, but it may have a significant impact on more ambitious space missions. One of the main issues in planning such voyages, which may include future Mars trips, is the issue of keeping astronauts for a long time. Being able to ferment your own ingredients not only helps with nutrition, but also provides some much-needed joy and comfort in the form of delicious dishes.
The road to this culinary breakthrough began in March 2020, when an international team of food scientists sent a package containing a mixture of soybeans, Mie and salt. Upon arrival, the astronauts on board were tasked with running experiments to see if the mixture would ferment, producing the delicious paste we knew and liked.
Researchers who created the mixture described why they picked flavors in journals Iscience. The researchers wrote that interest in the food science community is surging due to the “diversity and uniqueness of the Moscow microbial community.” Other reasons are more based on practicality, as the pasty “solid structure” reduces the chance of leakage (the main problem in sensitive ISS environments), and the time range of fermentation flavor o is suitable for the 30 days they have to run the experiment. Due to its strong taste and high nutritional value, taste is also an ideal choice.
Thirty days later, the now fermented odor returned to Earth, where its chemical and microbial composition were analyzed. It also examined the potentially harmful microorganisms of flavor o, and of course the flavor.
There are some questions about whether the experiment was successful. After all, there are some key differences between the environment on the ISS and the Earth. There is microgravity, but there is also an increase in radiation levels. Both can interfere with the fermentation process.
Thankfully, these fears are unfounded. However, despite the successful fermentation, the researchers did find some differences when comparing the taste of space with samples created on Earth. The ratios of various microorganisms vary, although they do conclude that the ISS misunderstanding is actually still a taste.
“In low Earth orbit, certain characteristics of the spatial environment, especially the increase in microbial force and radiation, may affect the growth and metabolism of microorganisms,” said Joshua D. Evans, senior researcher and group leader at the Center for Novo Novo Novos Noves Noves Foundation Foundation, Denmark University in the press release. “We want to explore the effects of these conditions.”
Now, what you really want to know is: How does the space smell o taste?
“ISS errors show some obvious sensory differences compared to Earth errors,” the scientists acknowledged in the paper.
These findings are the latest examples since John Glenn became the first person to eat in space (partially consume applesauce). In recent years, agricultural products such as lettuce have been grown (and eaten) on the International Space Station. NASA even develops new food technologies into competition.
While the feasibility is still far from feasibility for missions on Mars and beyond, figuring out how to retain astronauts without the entire spacecraft filled with snacks is still a logistics issue. Literally, this fermented nutty flavor can go a long way.
