Legendary fermented herbs: an ethnobotanical study of the traditional fermentation starter of the Chuanqing people in Northwestern Guizhou, China

• Main Authors: Jiawen Zhao (Author), Qinghe Wang (Author), Zixuan Ren (Author), Changqin Yang (Author), Shiyu Guan (Author), Xiaoyan Wang (Author), Yan Huang (Author), Ruyu Yao (Author), Hongxiang Yin (Author)
• Format: Book
• Published: BMC, 2024-09-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Abstract Background Plants that contain brewing microorganisms are used in traditional fermentation starters, which are an essential part of local diet, nutrition, life, and health. Regionally, the plant species used and the microorganisms included in traditional fermentation starters are diverse, e...