Figure 1
From: Community structure and metabolic potentials of the traditional rice beer starter ‘emao’
Workflow of the traditional method of emao preparation. Rice is used as the base material. The number of herbs might vary as listed in Table 1. Fresh cakes made from mixing rice and herbs are dusted all over with the mother starter powder, thereafter kept covered with a clean cloth or rice straw or fern leaves for 3–4 days. The surface of new cakes turns white due to the growth of microbes. Newly prepared emao cakes are sun-dried for 2–3 days and preserved in bags or bamboo containers in aeration condition.
