With China’s successes in space travel, efforts to offer astronauts a better quality of life are also increasing. The group around LIU Changting, head of the Laboratory for Space Microbiology at the Military Hospital of the People’s Army in Beijing, has therefore been concerned for many years not only with topics such as infection and corrosion protection in space, but also with future fermentation processes under microgravity and high radiation exposure. In addition to a “space yoghurt”, this has already resulted in a “space beer”, which is still brewed on earth, but with the help of a wine yeast that after a space trip has a high temperature tolerance due to strong mutations produces a beer which is claimed to have a pronounced freshness and an aroma of lilac blossoms.
China Biotechnology Network, November 20, 2020
