This space station is Miso outside this world
Generally, the “Space Miso” tasting is regular miso, but the small differences in their profile microbes suggest how extraterrestrial conditions grow and bloom
For the first time, scientists were sailing on the international space station, made fermented soybeans, for the popular condiment of Japanese cuisine.
Miso, Land Conditions Miso, Japanese cuisine, culinary soy, salt and k & omacr; jiA type of mold of fungus Aspergillus oryzae that grows rice or barley. The process can be complex and Reminds of an experiment in the microbiologyThis achieves adapting a cohort of scientists, bioinders and culinary experts, fermented in Miso-in space!
Compared to the Miso’s Miso, it is more fragrant, smells more smells and is somewhat darker, but “generally Miso space is a recently published researchers iscience. New research represents more than a fun tour Various microbial experiments It has been made at the international space station (ISS) space-mischall, it becomes, poses interesting questions about human microbial role beyond our own.
The researchers prepared a previous fermentation package to be sent to the international space station.
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Author of study author Maggie CoblensWhat did MIT media worked in the oven, specially intrigued nutritional options in space, as well as the possibility of expanding astronauts available. Fermentation “The astronaut provides greater autonomy, and they have to take control over food and manage health and well-being in a very personal way,” he explains.
From astroid approach, Miso fermentation also “life is explains how the space grows through microbial diversity,” coblenses. Miso tasting and quality is a lot of activity, the activity depends on the temperature of microbial temperatures, atmospheric pressure and light levels, among others All change significantly in outer space. The main objective of the study was nutritious space, cobling and its main author Joshua Evans The result also intrigued small differences in the microbial profile of space.
For example, fungi k & omacr; ji Often in Miso space, it is potentially from large cosmic radiation, Evans, a researcher of the Technical University of Denmark. In addition, microgravity can have microbial growth and metabolism. Now, “we know that fermentation in space is possible,” experiments can examine these assumptions, he says.
After fering 30 days after the international space station, the researchers returned to the ground where they sampled in the laboratory.
In addition to being tasty, MISO (and other fermented foods) can also help Held Hedght, so the results are good for astronauts, says Jay NadeauPortland State University Astrobiolo and Physicist. Nadeau, who did not participate in a new study, often have problems with astronauts to be healthy in space, not only due to the effects of microgravity, as well as their gut microbiome.
“No one wants a lot to look at the diet, and I know that astronauts talk about the loss of the senses of taste and smell,” Nadeau said. “They don’t really do what they’re eating, even though they do strong flavors. So it’s very important to see that it is very important as a source of strong fermented grooves and a source of healthy microbes.”
According to COBLENZ, “food diversity … can improve astronauts well-being and performance of taste, dietary and a wider cultural priority.” Miso in space spreads food diversity and illustrates the complex microbiology of A apparently spatial sterile.
“When the astronaut travels to space,” says COBLENZ, “they carry their microbiome with them, and they have a similar story to tell the materials, plants as well as all food.”
