Creating a spontaneously fermented ‘tonic water’ using Belgian endive root

In this study, we explore the spontaneous fermentation of an agricultural by-product, the roots of Belgian endive. Preliminary trials yielded a pleasantly bitter liquid with a citrus flavor, reminiscent of tonic water. Two batches of endive roots were spontaneously fermented and metagenomic analyses detected the predominance of Leuconostoc mesenteroides, Leuconostoc miyukkimchii and Weisella soli. Additionally, we isolated strains belonging to these species, which can be used in future synthetic ecology approaches to investigate how these microorganisms interact and their impacts on flavor. Finally, using this fermented liquid as a base, we developed a recipe for a novel tonic water.