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Moumoujus

ACETOBACTER/BACILLUS/DIOSPYROS KAKI FRUIT FERMENT FILTRATE.

Insufficient Data / HAIR CONDITIONING, SKIN CONDITIONING

ACETOBACTER/BACILLUS/DIOSPYROS KAKI FRUIT FERMENT FILTRATE is a postbiotic ingredient derived from the precise fermentation of persimmon fruit with Acetobacter and Bacillus bacteria. This process is engineered to amplify the fruit's inherent beneficial compounds, yielding a filtrate rich in skin-enhancing properties. It aims to deliver comprehensive skin benefits, ranging from potent antioxidant defense to improvements in skin clarity and texture.

Summary

skin conditioning hair conditioning antioxidant anti-inflammatory anti-aging skin brightening sebum control pore minimizing photo-protection antiallergic

Science

Mechanism of Action

This ferment filtrate exerts its effects by leveraging a concentrated phytochemical profile, including carotenoids, proanthocyanidins, phenolic compounds, and vitamins, intensified by the fermentation of Diospyros kaki. It functions as a significant antioxidant, actively reducing intracellular Reactive Oxygen Species (ROS) to protect against oxidative stress. Furthermore, it demonstrates inhibitory activity against tyrosinase for skin brightening, and elastase and collagenase enzymes, which contribute to improved skin elasticity and the reduction of wrinkle depth. The ingredient also provides anti-inflammatory, antiallergic, and photo-protective qualities, while precisely regulating sebum content and visibly diminishing the size and number of skin pores.

Research

Clinical Evidence

Low confidence
Effective range N/A
Optimal

N/A

Transparency

Dusting Analysis

Not commonly dusted

The Formula

Formulation

Solubility
Water
Optimal pH N/A
0 7 14

Stability

Although a specific optimal pH range for cosmetic formulation stability is not explicitly documented, the presence of Acetobacter bacteria in its fermentation suggests this ingredient is likely stable and effective within acidic environments, comparable to the pH range (around 3.64%) characteristic of persimmon vinegar.

Safety

Safety Profile

CIR Status
Not reviewed
Sensitization risk Unknown

There is currently no dedicated safety assessment from the Cosmetic Ingredient Review (CIR) or Scientific Committee on Consumer Safety (SCCS) specifically for ACETOBACTER/BACILLUS/DIOSPYROS KAKI FRUIT FERMENT FILTRATE. The FDA status is also not explicitly available. However, the CIR Expert Panel has reviewed related categories such as 'Lactobacillus Ferment Ingredients' and some 'Yeast-Derived Ingredients,' deeming many safe for cosmetic use. Acetobacter and Bacillus microorganisms are widely utilized in food production (e.g., vinegar), suggesting a generally recognized safety profile for their fermentative byproducts.

Your Skin

Skin Compatibility

Yes Normal
Yes Dry
Yes Oily
Yes Sensitive
Irritancy Unknown
Comedogenicity Unknown

Our Assessment

Verdict

Insufficient Data

While general research suggests significant potential benefits from fermented persimmon, specific clinical efficacy data at defined concentrations and a dedicated safety review for this exact ingredient combination are currently insufficient to provide a precise recommendation.

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