Researchers who made miso in space say it tastes good, but different

If you thought it was possible to fertilize food in space, the answer is probably yes. In a study published in the magazine openingThe researchers of the United States and Denmark were able to make a worthy delicious miso at the International Space Station – but the flavor and smell were different from the Misodine on earth. Although there are still good taste tests, but with similar ratings such as Umami and Salty, ISS was found to be more walnuts and more than the usual items.

The team offers a type of “Space Terroir”, which is often used in connection with wine grapes to describe the unique, spatial flavoring features of the findings. Researchers sent a package to Miso Pasta Articles (baked soy, rice and salt) in March 2020 and fermented within 30 days. They also watched Miso Batches at home Cambridge, MA and Copenhagen, Denmark and the environment of each director. After a month, Miso Space Miso was sent back and analyzed compared to ground gangs.

“There are some features of the space environment in the lower ground – especially in the microgram and radiation, and the size of the minibuses,” how much the occupation of Denmark can grow and its metabolism. Press release. “We wanted to investigate the effects of these conditions.”

The notable roasted scarf of the space Misa also had differences in the flavor, including Misosis. The team was “in general, space Miso Miso”, but the findings ended the “offer a certain fermentation environment in space.”