The group of international scientists from the United States, the United Kingdom and Denmark for the first time performed an experiment about the fermentation process of Japanese miso miso miso in the air in no gravity. The product is created on the International Space Station (ISS). The research was published in the scientific journal ICience. In March 2020, the research team sent a small container with culture, salt and mushrooms of Kodzi to ISS, where there were still 30 days to ferment before returning to Earth as Miso. Miso's two other sides were fermented on Earth: one in Cambridge, Massachusetts (USA) and the other on Copenhagen (Denmark). Environmental sensor monitoring fermentation environment, repairing temperature, humidity, pressure and radiation. After Miso from the ISS returned to the Earth, experts analyzed the microbiological communities, forming flavor and sensory nature. They discovered that Miso with ISS was successfully fermented, but in the bacterial communities present in Miso, there were notable differences. The main flavor (in mind) can still be recognized, but the Miso Universe has received a “disturbed” note. The microorganisms are different from the same substances as the world, confirming the adaptation of bacteria with the ISS conditions, but all the tastes are considered delicious and edible samples. According to experts, in the future, fermentation products can diversify diets in long -term tasks (for example, when flying to Mars). Scientists plan to experiment with other fermented products – from kimchi to cheese. Perhaps in the future, the first “space cheese man” or even a small beer will appear on the ISS.
