Creating a spontaneously fermented "tonic water" using Belgian endive root
In this work, we explore the spontaneous fermentation of an agricultural by-product, the roots of Belgian endive. Two different batches of endive roots were spontaneously fermented and metagenomic analyses detected the predominance of the following lactic acid bacteria: Leuconostoc mesenteroides, Leuconostoc miyukkimchii and Weisella soli.