Japanese Journal of Lactic Acid Bacteria
Online ISSN : 2186-5833
Print ISSN : 1343-327X
ISSN-L : 1343-327X
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Volume 18, Issue 3
Displaying 1-1 of 1 articles from this issue
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Mini-Review
  • Development of functional cosmetic ingredients using lactic acid bacteria in Japan
    Katsuyoshi Chiba
    2007 Volume 18 Issue 3 Pages 105-112
    Published: November 05, 2007
    Released on J-STAGE: February 13, 2009
    DOIhttps://doi.org/10.4109/jslab.18.105
    JOURNAL FREE ACCESS
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    Fermentation technology involving lactic acid bacteria (LAB) is known to be useful for producing or improving the function of many kinds of cosmetic ingredients. In Japan as of 2006, a total of 45 cosmetic ingredients were manufactured using various LAB fermentation including filtrates and production of fermented substrates by LAB. Numerous cosmetic ingredients displaying new functions may result from information on commercial cosmetic ingredients using fermentation technology of LAB and from various published patent applications on cosmetic development. Advances in LAB science are continuously being used to improve the safety and function of cosmetic ingredients, and these ingredients are expected to keep skin healthier and slow skin aging processes.
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