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Diversity, knowledge, and valuation of plants used as fermentation starters for traditional glutinous rice wine by Dong communities in Southeast Guizhou, China
He, Jianwu1,2,3; Zhang, Ruifei1,2; Lei, Qiyi4; Chen, Gongxi3; Li, Kegang3; Ahmed, Selena5; Long, Chunlin1,2,6
Corresponding AuthorLong, Chunlin(long@mail.kib.ac.cn)
2019-04-27
Source PublicationJOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE
ISSN1746-4269
Volume15Pages:10
AbstractBackgroundBeverages 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 of this study was to evaluate traditional knowledge, diversity, and values regarding plants used as starters for brewing glutinous rice wine in the Dong communities in the Guizhou Province of China, an area of rich biological and cultural diversity.MethodsSemi-structured interviews were administered for collecting ethnobotanical data on plants used as starters for brewing glutinous rice wine in Dong communities. Field work was carried out in three communities in Guizhou Province from September 2017 to July 2018. A total of 217 informants were interviewed from the villages.ResultsA total of 60 plant species were identified to be used as starters for brewing glutinous rice wine, belonging to 58 genera in 36 families. Asteraceae and Rosaceae are the most represented botanical families for use as a fermentation starter for rice wine with 6 species respectively, followed by Lamiaceae (4 species); Asparagaceae, Menispermaceae, and Polygonaceae (3 species respectively); and Lardizabalaceae, Leguminosae, Moraceae, Poaceae, and Rubiaceae (2 species, respectively). The other botanical families were represented by one species each. The species used for fermentation starters consist of herbs (60.0%), shrubs (23.3%), climbers (10.0%), and trees (6.7%). The parts used include the root (21.7%), leaf (20.0%), and the whole plant (16.7%). Findings indicate a significant relationship between knowledge of plants used as fermentation starters with age (P value <0.001) and educational status (P value=0.004) but not with gender (P value=0.179) and occupation (P value=0.059). The species that are most used by informants include Pueraria lobata var. montana (Lour.) van der Maesen (UV=1.74; Leguminosae), Actinidia eriantha Benth. (UV=1.51; Actinidiaceae), Oryza sativa L. var. glutinosa Matsum (UV=1.5; Poaceae).ConclusionThis study highlights that while most of the Dong informants continue to use a diverse range of plants as a fermentation starter for brewing glutinous rice wine, knowledge of these plants is being lost by the younger generations. Documentation of traditional ethnobotanical knowledge and outreach is thus needed to conserve biocultural diversity in the rural Dong communities in southern China.
KeywordEthnobotany Traditional ecological knowledge Rice wine Fermented beverage Fermentation starters
DOI10.1186/s13002-019-0299-y
Indexed BySCI
Language英语
WOS Research AreaBiodiversity & Conservation ; Plant Sciences ; Pharmacology & Pharmacy
WOS SubjectBiodiversity Conservation ; Plant Sciences ; Pharmacology & Pharmacy
WOS IDWOS:000466196500001
Citation statistics
Document Type期刊论文
Identifierhttp://ir.kib.ac.cn/handle/151853/65795
Collection资源植物与生物技术所级重点实验室
Corresponding AuthorLong, Chunlin
Affiliation1.Minzu Univ China, Coll Life & Environm Sci, Beijing 100081, Peoples R China
2.Minzu Univ China, Minist Educ, Key Lab Ethnomed, Beijing 100081, Peoples R China
3.Jishou Univ, Natl & Local United Engn Lab Integrat Utilizat Te, Jishou 416000, Hunan, Peoples R China
4.Kaili Univ, Sch Hlth Sci, Kaili 556011, Guizhou, Peoples R China
5.Montana State Univ, Dept Hlth & Human Dev, Food & Hlth Lab, Bozeman, MT 59717 USA
6.Chinese Acad Sci, Kunming Inst Bot, Kunming 650201, Yunnan, Peoples R China
Recommended Citation
GB/T 7714
He, Jianwu,Zhang, Ruifei,Lei, Qiyi,et al. Diversity, knowledge, and valuation of plants used as fermentation starters for traditional glutinous rice wine by Dong communities in Southeast Guizhou, China[J]. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE,2019,15:10.
APA He, Jianwu.,Zhang, Ruifei.,Lei, Qiyi.,Chen, Gongxi.,Li, Kegang.,...&Long, Chunlin.(2019).Diversity, knowledge, and valuation of plants used as fermentation starters for traditional glutinous rice wine by Dong communities in Southeast Guizhou, China.JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE,15,10.
MLA He, Jianwu,et al."Diversity, knowledge, and valuation of plants used as fermentation starters for traditional glutinous rice wine by Dong communities in Southeast Guizhou, China".JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 15(2019):10.
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