INCI: Lactobacillus Ferment
Lactobacillus is one of the species of microorganisms used to produce fermented products, such as kimchi and sauerkraut, a Korean dietary staple, from cabbage. Like many members of the lactic acid bacteria family, Lactobacillus is capable of restricting the growth of other microorganisms by acidifying its environment. However, Lactobacillus also produces novel antimicrobial peptides, known as bacteriocins, that are capable of providing broad spectrum antimicrobial protection.
During the manufacturing process, lysozyme is added to the ferment filtrate to facilitate a controlled cell lysis to ensure the release of the antimicrobial peptides for maximised activity.