Leuconostoc/Radish Root Ferment Filtrate
Leuconostoc/Radish Root Ferment Filtrate is a filtrate obtained by fermenting Raphanus sativus (radish) roots with the microorganism Leuconostoc kimchii, a lactic acid bacteria traditionally used in making kimchi. During fermentation, the bacteria secretes a peptide with significant antimicrobial properties. It is used as an alternative, natural preservative in cosmetic formulations, typically recommended at 2–4%. It is listed under CosIng functions as antidandruff and antimicrobial.
Provides antimicrobial and antibacterial preservation in cosmetic formulations through a naturally derived fermentation-derived peptide. It is one of the more promising natural preservatives and can be used as a standalone preservative, though it is considered less effective than conventional alternatives such as parabens or phenoxyethanol.
Less effective as a preservative compared to more common alternatives like parabens or phenoxyethanol; formulations relying solely on this ingredient may have reduced broad-spectrum protection.
