The international space station astronauts can be a smell similar to the Earth’s Miso and a delicious smell and a delicious smell and a delicious odor and a delicious smell and a delicious smell and delicious microgra.
Experience, this was published on Wednesday Scientific journal OpeningThe Massachusetts is headed by the Institute of Technology (MIT) and the authors expect this to expand the culinary choices of astronaut and increase the quality of life of longevity. The fermentation in space is “possible with reliable and satisfactory results, but the space environment is being explored as a” forming “process.
Miso is a traditional Japanese task made with the fermentation of the baked soy and salt. Researchers say “Miso Space is a recognizable and safe mistake” by combining metagenomic, metaboloomic and sensational information. This discovery indicates that other types of other foods can be carried out in space safely and successfully.
Far from a simple miso
The international space power plant has features such as radiation in the lower orbit of the place in the lower orbit of the place, which can affect microgamavy and microbialism and metabolism, and therefore fermentation operation. Thus, researchers explained whether food fertilization in the food laboratory is possible and what the disimal is the authors of the Danish Technical University.
The team sent a small “Miso do Futuro” container to the Space Station in March 2020. For comparison, two other same lots fermented in Earth: one by one, Cambridge (Massachusetts, United States) and one in Copenhagen.
All samples are equipped with environmental detection boxes that follow the fermentation environment, temperature, moisture, pressure and radiation. When the space station returned to the ground, the team analyzed the microbial communities of flavor and sensation features. The result was the presence of significant differences in the bacterial communities, which are available in Miso.
“Fermentation (at the International Space Station), Vivo shows how the diversity of microbial society can develop due to the variety of germal society and the potential for life in space, the other and the other of the researchers referred to the magazine Opening.
The team also compared the flavor and fragrance of the Miso space and found samples of the same aromatic compounds and similar amino acid profiles. Has a good taste with both space laboratory samples and soil flavorings and flavor profiles umami Simo known as a similar saline, but the seasonal example, there was a flavor like roasted nuts.
Maggie Combentz predicts the impact of this investigation to be the Miso out of space in space. “We use something like food as a starting point to start talking about the value of local functions in the field of social organizations and engineering in the space,” he said.
