Caroline Isabel Kothe

Flavor To further investigate the similarities and differences between the space and Earth misos as foods, and ultimately determine whether the space miso was indeed a miso, we also investigated the misos’ flavor chemistry and sensory qualities. For volatile aroma compounds and amino and organic acids, we analyzed all portions of the misos (top, middle, and bottom), to characterize the miso as a complete system.

Abstract Fermentation is resurgent around the world as people seek healthier, more sustainable, and tasty food options. This study explores the microbial ecology of miso, a traditional Japanese fermented paste, made with novel regional substrates to develop new plant-based foods. Eight novel miso varieties were developed using different protein-rich substrates: yellow peas, Gotland lentils, and fava beans (each with two treatments: standard and nixtamalisation), as well as rye bread and soybeans.

Abstract Space exploration is expanding, which demands new technologies and enables new scientific questions. Food, as a bridge between disciplines, can bring these fundamental and applied goals together. Here we investigate whether food fermentation in space is possible, and if so, how it compares with fermentation on Earth. We fermented a miso, a traditional Japanese condiment, on the International Space Station over 30 days, and compared it with two earthbound controls.