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

• Hauptverfasser: Jiawen Zhao (Verfasst von), Qinghe Wang (Verfasst von), Zixuan Ren (Verfasst von), Changqin Yang (Verfasst von), Shiyu Guan (Verfasst von), Xiaoyan Wang (Verfasst von), Yan Huang (Verfasst von), Ruyu Yao (Verfasst von), Hongxiang Yin (Verfasst von)
• Format: Buch
• Veröffentlicht: BMC, 2024-09-01T00:00:00Z.
• Schlagworte: article
• Online-Zugang: 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...