Rice-Based Alcoholic Fermented Beverages of North-East India: Insight into Ethnic Preparation, Microbial Intervention, Ethnobotany, and Health Benefits

Figure 3

Schematic representation of preparation of the starter cake or starter culture of alcoholic fermented rice-based beverages in North-East India. (a) Cake (E’pob) preparation. (b) Cake (Hamei) preparation. (c) Cake (Marcha) preparation. (d) Cake (Bakhor) preparation. (e) Cake (Wanti) preparation. (f) Cake (Amao) preparation. (g) Cake (Umhu) preparation. (h) Cake (Chuwan beleb) preparation. (i) Cake (Opop) preparation. (j) Cake (Thiat) preparation. (k) Cake (Piazu) preparation.

(a)

(b)

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(d)

(e)

(f)

(g)

(h)

(i)

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(k)