Ethnobotany of wild plants used for starting fermented beverages in Shui communities of southwest China
文献类型：期刊论文
| 作者 | Hong, Liya1; Zhuo, Jingxian2,3; Lei, Qiyi4; Zhou, Jiangju4; Ahmed, Selena5; Wang, Chaoying6; Long, Yuxiao7; Li, Feifei1; Long, Chunlin1,2 |
| 刊名 | JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE
 |
| 出版日期 | 2015-05-28 |
| 卷号 | 11 |
| 关键词 | Fermented beverages Biodiversity Xiaoqu starter Traditional ethnobotanical knowledge Cultural preservation |
| 通讯作者 | Long,CL (reprint author),Minzu Univ China,Coll Life & Environm Sci,Beijing 100081,Peoples R China. ; long@mail.kib.ac.cn |
| 英文摘要 | Background: Shui communities of southwest China have an extensive history of using wild plants as starters (Xiaoqu) to prepare fermented beverages that serve important roles in interpersonal relationships and cultural events. While the practice of using wild plants as starters for the preparation of fermented beverages was once prevalent throughout China, this tradition has seen a decline nationally since the 1930s. The traditional technique of preparing fermented beverages from wild plant starters remains well preserved in the Shui communities in southwest China and provides insight on local human-environment interactions and conservation of plant biodiversity for cultural purposes. The present study sought to examine the ethnobotany of wild plants used as starters for the preparation of fermented beverages including an inventory of plants used as a starter in liquor fermentation and associated knowledge and practices. |
| 学科主题 | Pharmacology & Pharmacy |
| 类目[WOS] | Pharmacology & Pharmacy |
| 研究领域[WOS] | Pharmacology & Pharmacy |
| 关键词[WOS] | MEDICINAL-PLANTS ; MICROBIAL-POPULATION ; BLACK RICE ; BROWN RICE ; FOODS ; YAO ; PEOPLE ; FUTURE ; KNOWLEDGE ; BACTERIAL |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000356331100001 |
| 源URL | [http://ir.kib.ac.cn/handle/151853/21316]  |
| 专题 | 昆明植物研究所_资源植物与生物技术所级重点实验室 |
| 作者单位 | 1.Minzu Univ China, Coll Life & Environm Sci, Beijing 100081, Peoples R China 2.Chinese Acad Sci, Kunming Inst Bot, Kunming 650201, Peoples R China 3.Yunnan Agr Univ, Sch Agron & Biotechnol, Kunming 650201, Peoples R China 4.Kaili Univ, Sch Environm & Life Sci, Kaili 556011, Guizhou, Peoples R China 5.Montana State Univ, Dept Hlth & Human Dev, Bozeman, MT 59717 USA 6.Guizhou Normal Coll, Sch Chem & Life Sci, Guiyang 550018, Peoples R China 7.Guizhou Normal Coll, Guizhou Inst Adv Study Anthropol & Ethnol, Guiyang 550018, Peoples R China |
| 推荐引用方式 GB/T 7714 | Hong, Liya,Zhuo, Jingxian,Lei, Qiyi,et al. Ethnobotany of wild plants used for starting fermented beverages in Shui communities of southwest China[J]. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE,2015,11. |
| APA | Hong, Liya.,Zhuo, Jingxian.,Lei, Qiyi.,Zhou, Jiangju.,Ahmed, Selena.,...&Long, Chunlin.(2015).Ethnobotany of wild plants used for starting fermented beverages in Shui communities of southwest China.JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE,11. |
| MLA | Hong, Liya,et al."Ethnobotany of wild plants used for starting fermented beverages in Shui communities of southwest China".JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 11(2015). |
入库方式： OAI收割
来源：昆明植物研究所
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