Agnirva Space Premier League - Expedition #32288: Fermenting in Space: Exploring How Microgravity Affects Lactococcus lactis

Fermentation, the process used to create cheese, yogurt, and other beloved foods, has been around for centuries. But what happens when we try to ferment something in space? That’s exactly what Valley Christian High School set out to discover with their experiment aboard the International Space Station (ISS), studying the behavior of Lactococcus lactis—a key bacteria used in dairy fermentation—in microgravity.

This study aimed to find out if the absence of gravity affects how efficiently these microbes can convert sugars into lactic acid, a process central to making dairy products. Students designed a sealed fermentation environment that traveled to space. By comparing it with a control experiment back on Earth, they analyzed how the microgravity conditions influenced fermentation rate, microbial activity, and acid production.

The findings could have practical applications for space missions where fresh food production becomes essential. If we can reliably ferment in space, astronauts might someday enjoy fresh yogurt on Mars!

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