Fermenting miso in orbit reveals how space can affect a food’s taste
SMRTR summary
Miso fermented on the International Space Station developed a nuttier flavor than earthbound versions due to unique space conditions. This experiment demonstrates that fermentation is possible in orbit and could open up new culinary possibilities for astronauts, potentially improving food preservation and taste in space.
SMRTR provides this summary for quick context. The original article belongs to Science News.
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