A group from the University of Florida has made the news by exploring the effects of microgravity on Saccharomyces fermentation aka space beer. All joking aside, NASA and astronauts aboard the International Space Station have been researching various practical options for fermented foods in space, including the samples of grape juice pictured above. Under their BioNutrient program, NASA has recently trialed fermenting yogurt, kefir, and beta-carotene rich yeast with various levels of success. The goal of most of this research is to provide safe, nutrient-dense food options with a minimal production footprint. MIT and Oxford have also collaborated on experiments first starting with miso fermentation in zero gravity, then moving to work focused on sustainable fermentation within enclosed environments. If their proposals on fermentation chambers prove successful in closed-loop systems, it could provide possible long-term solutions where resources are scarce or nonexistent, like Mars.
Many societies on Earth have some type of local fermented food, but humans have yet to bring this technique to space, the final frontier. Imagine what may emerge as fermented foods make the trip to zero gravity. Noting that NASA was instrumental in the development of HACCP in the 1960s, what do you think are some of the advantages, challenges, and hazards/risks stemming from fermentation in space as humans work to make this science fiction a reality?
Comments
This is a really interesting topic! You touched on one major advantage of fermentation in space, which is providing long-term nutrition options in areas where food is limited. One disadvantage is that a zero-gravity environment could potentially change microbial behavior as the fluid dynamics of the food changes, leading to differing fermentation rates compared to those on Earth. Another challenge is determining the safety of the foods as well as the contamination control, which is extremely important in maintaining safety in a closed-loop system. This would require very strict monitoring and integration of an HACCP plan to prevent spoilage or dangerous pathogens. If such systems were put in place, I think fermented food could be a great way for astronauts to eat in a sustainable way, and I think that this idea could also be applied to more resource-limited areas on Earth.
Fermentation in space is something I had never even considered. It’s an exciting idea full of what sounds like some unique benefits and complicated challenges. On one hand, it can offer nutritious foods that could be useful for astronauts while they are in space or on long-term space missions. I’m sure in another way, I think having more food options with lots of tang and flavor in foods could also boost astronaut emotional states by reducing the monotony of pre-packaged astronaut meals. The lack of gravity could disrupt microbial activity, making any kind of biotic growth, especially fermentation, unpredictable. I would also wonder how gases produced in the fermentation process could affect passengers on board. I genuinely don’t even know enough about space and I’m sure there are things I’m not even considering, but maybe being in space could actually even have positive benefits rather than negative effects. Maybe zero gravity could in some way be harnessed to help make the fermentation occur even better!
Fermentation in space is something I had never even considered. It’s an exciting idea full of what sounds like some unique benefits and complicated challenges. On one hand, it can offer nutritious foods that could be useful for astronauts while they are in space or on long-term space missions. I’m sure in another way, I think having more food options with lots of tang and flavor in foods could also boost astronaut emotional states by reducing the monotony of pre-packaged astronaut meals. The lack of gravity could disrupt microbial activity, making any kind of biotic growth, especially fermentation, unpredictable. I would also wonder how gases produced in the fermentation process could affect passengers on board. I genuinely don’t even know enough about space and I’m sure there are things I’m not even considering, but maybe being in space could actually even have positive benefits rather than negative effects. Maybe zero gravity could in some way be harnessed to help make the fermentation occur even better!