Value Addition of Unused Resources Through Lactic Acid Bacteria Fermentation and Application to Cosmetic Ingredients

This study found that fermenting porcine and equine placentas with a specific lactic acid bacterial strain enhanced the moisturizing abilities and cell proliferation properties compared to traditional placental extracts, suggesting their potential for cosmetic applications.

This paper discusses strategies for creating sustainable cosmetic emulsions, highlighting the use of food waste, fermentation processes, and low-energy emulsification methods to minimize carbon footprint while preserving the bioactive properties of raw materials.

Lacto-fermentation changes amino acid profiles in bovine colostrum, but results are inconsistent.

In this study, researchers produced a biosurfactant from yeast that effectively reduces surface tension, acts as a good oil emulsifier, demonstrates antioxidant and antimicrobial properties, and exhibits no cytotoxicity, suggesting its potential use in eco-friendly cosmetic formulations.

This study concluded that extracts from fermented pumpkin peel and pulp, processed with Lactobacillus strains and kombucha, may serve as multifunctional cosmetic ingredients, offering antioxidant protection, anti-aging, and skin regeneration benefits by demonstrating cytoprotective effects and reducing inflammatory cytokines in cell assays.