Diversity, knowledge, and valuation of plants used as fermentation starters for traditional glutinous rice wine by Dong communities in Southeast Guizhou, China

Diversity, knowledge, and valuation of plants used as fermentation starters for traditional glutinous rice wine by Dong communities in Southeast Guizhou, China

Abstract Background Beverages prepared by fermenting plants have a long history of use for medicinal, social, and ritualistic purposes around the world. Socio-linguistic groups throughout China have traditionally used plants as fermentation starters (or koji) for brewing traditional rice wine. The o...

Full description

Bibliographic Details
Main Authors: Jianwu He, Ruifei Zhang, Qiyi Lei, Gongxi Chen, Kegang Li, Selena Ahmed, Chunlin Long
Format: Article
Language:English
Published: BMC 2019-04-01
Series:Journal of Ethnobiology and Ethnomedicine
Subjects:
Ethnobotany
Traditional ecological knowledge
Rice wine
Fermented beverage
Fermentation starters
Online Access:http://link.springer.com/article/10.1186/s13002-019-0299-y

Internet

http://link.springer.com/article/10.1186/s13002-019-0299-y

Similar Items