Food Fermentation in Space: Opportunities and Challenges. Coblentz et al.

Name: Food Fermentation in Space: Opportunities and Challenges. Coblentz et al.
Creator: Joshua Evans
Published: 2024-09-10T07:22:09.642Z
Keywords: Metabolomics

Evans, Joshua; Coblentz, Maggie; Kothe, Caroline; Mak, Tiffany; Rodriguez Valeron, Nabila; Chwalek, Patrick; Wejendorp, Kim; Garg, Shilpa; Pless, Louisa; Mak, Sarah; Sörensen, Pia; Jahn, Leonie; Ekblaw, Ariel

doi:10.17632/fspj4zzpjj.1

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.

Food Fermentation in Space: Opportunities and Challenges. Coblentz et al.

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