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

This dataset contains metabolomic, genomic and metagenomic 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.
The raw genomic and metagenomic sequencing data have been deposited in NCBI BioProject, under the accession number PRJNA944135 . We have also included here the SNP analysis data (.bam and .vcf files for Aspergillus oryzae), assembled contigs (MEGAHIT output), predicted genes (Prodigal output), marker genes (FetchMG output) and genes encoding for enterotoxins.