ArticleiScience2025
Food fermentation in space: Opportunities and challenges.
Article in iScience, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings.Comprehensive reviews in food science and food safety · 2026Review
- Yeast-driven biomanufacturing in space: synergizing cellular agriculture for sustainable extraterrestrial habitats.NPJ microgravity · 2026Review
- Article
- Miso without kōji: nesashi miso ecology driven by spontaneous fermentation withFrontiers in microbiology · 2026Article
- Advancing solid-state fermentation with culinary fungi for nutrient-dense, minimally processed, whole-foods and resilient food systems-a narrative review.Frontiers in nutrition · 2026Review
Corrections and comments
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Authors and funding
13 authors.
Funding
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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. Based on environmental metadata, shotgun metagenomics, whole-genome sequencing, untargeted metabolomics, colorimetry, and sensory analysis, we found that overall, the space miso is recognizable as a miso, indicating fermentation in space is possible. We also found some key microbiological and sensory differences in the space miso, which suggest distinctive features of the space environment. These findings can be harnessed to create more flavorful, nourishing foods for long-term space missions and invite further research questions across science, health, technology, and society.
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Registered trials
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