Lactobacillus Ferment
Lactobacillus Ferment - At a glance
The detail on Lactobacillus Ferment
from DANJOUNGBIO CO LTD
Lactobacillus, also called Döderlein’s bacillus, is a genus of Gram-positive facultative anaerobic or microaerophilic rod-shaped bacteria. They are a major part of the lactic acid bacteria group, named as such because most of its members convert lactose and other sugars to lactic acid. The production of lactic acid makes its environment acidic, which inhibits the growth of some harmful bacteria. Several members of the genus have had their genome sequenced.
Some Lactobacillus species are used for the production of yogurt, cheese, sauerkraut, pickles, beer, wine, cider, kimchi, cocoa, and other fermented foods, as well as animal feeds, such as silage. Sourdough bread is made using a “starter culture,” which is a symbiotic culture of yeast and lactic acid bacteria growing in a water and flour medium. Lactobacilli, especially L. casei and L. brevis, are some of the most common beer spoilage organisms.
The species operate by lowering the pH of the fermenting substance by creating the lactic acid, neutralising it to the desired extent.
Benefits in Cosmetics: Moisturizing Activity, Anti-Inflammation, Reduces Skin Irritation
Full INCI: Lactobacillus Ferment, Water, Glycerin, Hexanediol
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