Agnirva Space Premier League - Expedition #31546: Tempeh in Space: Fermentation Takes Flight

Fermentation is one of the oldest food processing techniques on Earth—but how does it work in space? Students from Del Superior High School in Indonesia tackled this question in their ISS experiment on tempeh production during Expeditions 51/52. This project investigated whether Rhizopus mold could successfully ferment soybeans in microgravity.

Tempeh, a protein-rich food made by fermenting soybeans, relies on microbial activity to transform the beans into a nutritious, textured product. The concern? Microbial processes may not behave the same way without gravity to aid in gas exchange, fluid distribution, or microbial growth patterns.

The student team prepared pre-inoculated soybeans and sent them to the ISS, where astronauts monitored the fermentation process. Upon return, the space-tempeh was compared to a ground sample to evaluate differences in texture, taste, and microbial growth.

The results revealed that fermentation was slower in space but still possible, opening doors to sustainable, nutritious food production during long-term missions. This exciting study underscores the importance of culturally diverse experiments and how traditional practices can find new life in space.

Join the Agnirva Space Internship Program

Get certified with over 100 hours of immersive, self-paced learning in astronomy, cosmology, space technology, and climate science through the Agnirva Space Internship Program. Join, complete virtual projects, and earn a digital certificate to showcase your space fluency in interviews, resumes, and beyond.