Fig 2.From: Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico: an ethnobiological approachColonche production at Laguna de Guadalupe (LG), Guanajuato. a Fruit harvesting. b Peeling the fruits in situ and transportation. c Peeled fruit storage. d Crushing and placing the fruits inside the clay pots. e 12 h fermentation inside the clay pot. f Colonche ready for consumptionBack to article page