If you are wondering if it is possible to ferment foods in space, then the answer is apparently yes. In a study published in the magazine IscienceResearchers from the United States and Denmark say they were able to make Misso to taste a decent at the International Space Station-but the flavor and smell were distinguished from Misso on Earth. While it is still well recorded in taste tests, with similar classifications on Earth Miso in qualities like UMAI and salinity, ISS Miso is found to taste Nuttier and more roasting than usual things.
The team suggests that the results reflect a kind of “space Terroir”, which is often operated on the wine grapes to describe the unique flavor characteristics specified for the site. For the study, the researchers sent a package containing the ingredients of MISO (cooked soybeans, Rice Koji and salt) to ISS in March 2020, and allowing them to ferment for 30 days. They also started Misso payments at home in Cambridge, Massachusetts and Copenhagen, Denmark, and monitored the environmental conditions of each preparation. A month later, the Miso space was sent again and analyzed compared to the Earth’s batches.
“There are some features of the space environment in the low Earth’s orbit-especially the minor gravity and increased radiation-which can have effects on how microbes and metabolism grow, and thus how fermentation works,” said co-author Joshua Dr. Evans of the University of Denmark in AVAVA press release. “We wanted to explore the effects of these conditions.”
There were not only differences in flavor, including noticeable roasted nuts for the Miso space, but also in the microbial composition of the Mysopox. The team concluded that “in general, the Misso space is Misso”, but he says the results “indicate a specific fermentation environment in space.”
This article was originally appeared on Engadget on https://www.engadget.com/science/space/resears-Who-Maso-in-pace-say-et-tastes -But-difrent- 2154103333.html?
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