BioNutrients-3 yields fresh kefir in lunar analog mission

To sustain astronauts on extended space voyages, Ames Research Center's Space Biosciences Division has engineered a microbially-based food system under the BioNutrients initiative. This innovative approach leverages genetic engineering to produce vital nutrients and medicinal compounds using minimal resources. It involves the use of dried microbes and food-grade media stored in compact bioreactors that can be activated and cultivated even after extended periods.

The initiative has successfully synthesized antioxidants like carotenoids, muscle preservation compounds such as follistatin, and probiotics found in yogurt and kefir.

Two engineered strains of baker's yeast were employed in the BioNutrients-1 (BN-1) Gen-0 bioreactors to produce beta-carotene and zeaxanthin, with a proven shelf life of 3.9 years aboard the International Space Station (ISS).

The subsequent BioNutrients-2 (BN-2) experiment introduced four new organisms in Gen-1 bioreactors, which are 91% lighter and designed to be flat-packed, showing the production feasibility of additional carotenoids, follistatin, yogurt, and kefir.

These successful trials mark significant advancements in biomanufacturing for space, ensuring astronauts can safely consume essential nutrients and compounds during long missions.

The recent BioNutrients-3 experiment, conducted at the Hawaiian Space Exploration Analog and Simulation (HI-SEAS) on Mauna Loa volcano, involved NASA Ames scientist Katie Fisher leading a 6-day lunar simulation as Mission Commander.

The team tested continuous culture methods for BioNutrients-3 kefir, underlining the ease of generating fresh probiotic-rich kefir daily. Despite challenges like connectivity disruptions and a power outage, the international crew managed to complete their tasks effectively. The experimental results, which include 15 kefir culture bags, are pending further analysis for pH balance, viability, and potential contamination.