Beer in Space: Researchers Study Microgravity's Effect on Fermentation

A recent study by University of Florida researchers sheds light on the behavior of beer yeast during fermentation in outer space, a discovery published in the journal "Beverages."

Though the idea may sound trivial at first, it has significant implications. Conducted by the UF/IFAS food science and human nutrition department and the horticultural sciences department, the study addresses fermentation—a fundamental process in producing food items such as bread, yogurt, and kombucha, as well as biofuels and pharmaceuticals. Beer yeast was specifically chosen due to mankind's extensive brewers' history and well-established knowledge in this area.

"We will undoubtedly conduct fermentations in microgravity as space exploration advances, and unpredictable outcomes are inevitable," stated Andrew MacIntosh, a UF/IFAS associate professor of food science. "Understanding potential outcomes now is crucial to determine future processes and optimize the conditions for fermentations in microgravity."

Led by undergraduate researcher Pedro Fernandez Mendoza, the team used barley from Live Oak, Florida, to create wort. This liquid of extracted grains was divided into six samples mixed with "Saccharomyces pastorianus," the yeast species used for brewing lagers. Three tubes were used as controls, while the remaining three were placed in a clinostat, a device simulating microgravity through rotation.

Contrary to expectations, microgravity did not negatively impact yeast cell number or viability but actually increased the fermentation rate. The continuous suspension of cells, which enhanced nutrient availability by preventing settling, is believed to have caused this increase. Surprisingly, yeast in microgravity produced fewer esters—fermentation byproducts responsible for various beer flavors. This finding might be due to reduced expression of a yeast gene regulating ester production in microgravity.

Researchers concluded that the decreased ester production in microgravity might yield higher-quality beer compared to earth conditions. MacIntosh summarized, "This study is just the beginning. I'm excited to explore more."

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