NewsSpaceFermenting miso in orbit reveals how space can affect a foods tasteOn the ISS, the Japanese condiment developed nuttier notes than earthbound versions The space environment may impart a unique taste of space on foods fermented there. For miso, that led to a nuttier, more roasted flavor, according to a new study.kuppa_rock/iStock/Getty Images PlusBy McKenzie Prillaman1 hour agoFermenting foods in space could provide a new culinary frontier.When fermented aboard the International Space Station, the Japanese condiment miso tasted nuttier than two earthbound versions, researchers report April 2 in iScience. The finding not only reveals that fermentation is possible for a food orbiting Earth, it also characterizes a space environments influence on a food.Astronauts usually munch on freeze-dried foods void of most microbes, says industrial designer and researcher Maggie Coblentz of MITs Space Exploration Initiative. Fermentation is a really exciting way to open that up, so to invite a diverse community of microbes that will interact with one another and also preserve food while growing and enhancing flavor.Sign up for our newsletterWe summarize the week's science breakthroughs every Thursday.