Researchers who have made miso in space say it tastes but different
If you are wondering if it would be possible to ferment foods in space, the answer is obviously “yes”. In a study published in the magazine Researchers from the US and Denmark say that they have been able to make delicious miso at the International Space Station-but the aroma and smell are different from that of miso made on Earth. Although it was still well appreciated in taste tests, with similar estimates on Earth Misso in qualities such as umami and salinity, Miss Misso was found to taste more and more nourishment than usual things.
The team suggests that the findings reflect a kind of terrorist space, playing the term often used in connection with wine grapes to describe unique, location -specific aromatic characteristics. For the study, the researchers sent a package containing the ingredients of miso paste (boiled soy, Koji and salt rice) to the ISS in March 2020 and left it to ferment for 30 days. They also started Miso batches back at home in Cambridge, Ma and Copenhagen, Denmark and watched environmental conditions at each setting. After a month, the cosmic miso was sent back and analyzed compared to earthly batches.
“There are some characteristics of the cosmic environment in orbit with low Earth orbit-more special microgravity and increased radiation-which could affect how germs grow and metabolize how fermentation works,” said the author of Joshua D. Evans of the technical university of the technical university S “We wanted to explore the effects of these conditions.”
There were not only differences in the aroma, including the remarkable baked walnut of the cosmic miso, but also in the microbial composition of MISOS. The team concluded that “overall cosmic miso is miso,” but says the findings “suggest a specific fermentation environment in space.”
This article originally appeared at Engadget at https://www.engadget.com/science/Space/researchers-ho-mide-miso-in-san-say-it-stes-gut-different-21541033.html
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