alexa Lactic acid fermentation - myrtle berries

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Lactic acid fermentation - myrtle berries

Myrtle (Myrtus communis L.) could be a healthful and aromatic plant happiness to dicot family family, that is essentially subtle within the Mediterranean areas and in the main cultivated in African nation and Italia. Nowadays, leaves and berries square measure for the most part used as spice, in food process and cosmetic trade. In Italy, particularly in Sardinia, berries and leaves square measure used for the manufacture of 2 celebrated liquors, named Mirto rosso and Mirto bianco. In ancient medication, myrtle is often consumed as infusion and stewing . The infusion of leaves is taken into account stimulant, antiseptic, astringent and hypoglycaemic. it's additionally accustomed treate skin disorder, psoriasis, asthma, canal disorders, urinary infections and looseness of the bowels. The leaf stewing continues to be used for epithelial duct laundry, enemas and against metastasis diseases.

 
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