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

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 objective...

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Vydáno v:J Ethnobiol Ethnomed
Hlavní autoři: He, Jianwu, Zhang, Ruifei, Lei, Qiyi, Chen, Gongxi, Li, Kegang, Ahmed, Selena, Long, Chunlin
Médium: Artigo
Jazyk:Inglês
Vydáno: BioMed Central 2019
Témata:
Research
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6486954/
https://ncbi.nlm.nih.gov/pubmed/31029145
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s13002-019-0299-y
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