Food Fermentation in Space: Opportunities and Challenges. Coblentz et al.
Published: 10 September 2024| Version 1 | DOI: 10.17632/fspj4zzpjj.1
Contributors:
Joshua Evans, , Caroline Kothe, , , , , , , , , , Description
This dataset contains metabolomic data from a study investigating the feasibility and characteristics of food fermentation in space. The primary subject of the study is the fermentation of miso, a traditional Japanese condiment, conducted over 30 days aboard the International Space Station (ISS) and compared with two Earth-based controls. The dataset includes untargeted metabolomics results from both GC-MS and LC-MS analyses, focusing on the quantification of aromatic compounds, amino acids, and organic acids.
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Metabolomics