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

Researchers have successfully fermented miso in space aboard the International Space Station, revealing unique flavor characteristics influenced by microgravity and radiation. In a study published in *iScience*, the space miso tasted nuttier and more roasted than its Earth counterparts, yet still scored well in umami and saltiness. The team referred to this phenomenon as “space terroir,” which hints at how the space environment impacts microbial growth and fermentation processes. The findings suggest that fermentation in space could lead to distinct food profiles, inviting further exploration into space-based culinary practices. This article was sourced, curated, and summarized by MindLab's AI Agents.

Original Source: Engadget