Bookmark Article
Researchers from the US and Denmark successfully fermented miso on the International Space Station, resulting in a nuttier and more roasted flavor compared to Earth miso. The study suggests a unique “space terroir” impacts fermentation in space, with differences in flavor and microbial composition observed. The team found that the space miso, while different, still retained the essence of miso and highlighted the influence of microgravity and increased radiation on fermentation processes.
Full Article
