Miso Fermented in Space Has an Entirely Different Taste

Forget the potato packed in the network frozen ice cream or some individually. At the International Space Station, astronauts have already proved that delicious fermented flavors can be prepared in space as a Japanese Soybean paste known as Miso.

It can sound like a great thing for residents who want to eat better, but can have a great impact for more ambitious space missions. One of the main issues planning such journeys that can cover future trips to Mars is the problem of maintaining a long period of astronauts. Being able to fertilize their items could not only help with nutrition – can provide joy and flexibility in the form of delicious food.

This culinary progress began in March 2020, when international food scientists send an international scientists, soy, rice Kōji and salt packed to Iss. After coming, the astronauts were instructed to work an internship to see the astronauts and the delicious pepper we love and love the mixture.

Researchers who create a mixture described Reasons to choose Miso in the magazine opening. Miso is an increase in interest in the food scientific community due to the “diversity and uniqueness of the diversity of Miso Microbiagia and uniqueness.” Researchers wrote. Other reasons are more based on practicality, because the Pasta’s “strong, strong structure” leaks (a large concern in the sensitive ISS environment) and the temporar of the enzyme is compatible with the fact that the tempo of the enzyme should have to work. Miso was ideal thanks to a strong taste and high nutritional value.

After 30 days, the fermented Miso was now returned to the place where the chemical and microbial composition was analyzed. Miso, potentially harmful germs and of course have also been checked for the taste.

There were some doubts about whether the experiment was successful. After all, the ISS has some key differences from the location of the environment. There is a microgravel, but also the extent of the growing radiation level. Both could intervene in the fermentation process.

These fears, thankfully, were unfounded. However, despite successful fermentation, researchers found some differences when they compared the gaps on earth. Although the proportions of different types of germs were different, Although the ISS Misoda was still miso, the result was.

“There are some features of the space environment in the lower ground. Press release. “We wanted to investigate the effects of these conditions.”

Now really want to know: How did the space miso taste?

“ISS Miso demonstrates some clear sensitivity differences compared to the earth,” scientists who boasted “roasted” and “roasted” and “roasted” and “roasted” and “walnut” aromas.

The findings became the first person in space in 1962 (which was the first person to consume a partial pipe (he became the first person he consumed a pipe) apple). Produced as lettuce in recent years (and ate) Outside ISS. NASA even developed new food technology competition.

Mars and beyond missions are still away from the expediency, understand how the astronauts that fed the whole spacecraft without filling the entire spacecraft remains a material reasonable. It could go a little fermented, nutty miso a long way.