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?