Lactobacillus combined fermentation product and application thereof

Abstract

The invention discloses a lactobacillus combined fermentation product and application thereof, and belongs to the technical field of cosmetics. The lactobacillus combined fermentation product comprises the following raw materials in parts by mass: 8-15 parts of a streptococcus zooepidemicus fermentation product, 30-40 parts of a lactobacillus rhamnosus fermentation product, 10-15 parts of a lactobacillus reuteri fermentation product, 4-12 parts of an epidermis keratinii fermentation product and 0.5-3 parts of a pH buffer agent. The four fermentation products have a synergistic effect, the integrated effect of surface layer water locking, middle layer water storage and deep layer water replenishing is achieved, and the moisturizing durability is remarkably improved. The pH buffering agent can stabilize the weak acid environment of the skin chemical barrier and guarantee the activity of the functional components. The silicone compound is also added, so that the water locking durability is further enhanced, the use skin feeling is optimized, and the synergistic interaction of moisturizing, barrier repairing and micro-ecological regulation is finally realized.

Description

Technical Field

[0001] The invention belongs to the technical field of cosmetics, and particularly relates to a lactobacillus combined fermentation product and application thereof. Background Art

[0002] As the largest organ in the human body, the health of the skin is closely linked to its microecological balance and barrier function. The healthy skin microbiome is composed of microbial, physical, and chemical barriers, which work together to maintain skin homeostasis. The microbial barrier prevents pathogenic bacteria from colonizing through competitive inhibition between bacterial communities. The physical barrier relies on the integrity of the stratum corneum, extracellular matrix, and skin lipids to reduce water loss and external irritation. The chemical barrier inhibits the proliferation of harmful bacteria through the slightly acidic environment on the skin surface, with a pH of 5.5-7.0. Disruption of this dynamic balance can lead to a range of skin problems, including dryness, sensitivity, and inflammation.

[0003] With evolving skincare needs, skin moisturizing has evolved from simple hydration to a multi-dimensional approach encompassing hydration, barrier repair, and microbiome regulation. However, existing moisturizing products still have numerous shortcomings. Most rely on a single moisturizing ingredient, struggling to achieve the synergistic effects of surface moisture retention, deep hydration, and barrier repair. Furthermore, they fail to fully consider the regulatory effects of moisturizing products on the skin's microbiome. Some ingredients can irritate the skin or disrupt bacterial homeostasis by causing pH imbalances, resulting in short-lived moisturizing effects or easily causing skin sensitivity, redness, and other issues.

[0004] To address these issues, research has revealed that microbial fermentation technology can preserve naturally occurring active ingredients, offer high safety, and offer diverse efficacy. Fermentation using bacterial strains can yield a variety of ingredients with promising moisturizing properties, making it a key area of ​​research and development for skincare ingredients. However, the incompatibility between the physical barrier components in traditional formulations and the bioactive components of microbial fermentation products can lead to efficacy offsets or unpleasant skin feel, hindering their practical application.

[0005] Therefore, there is an urgent need for a moisturizing solution that can retain natural active ingredients, be green and safe, and at the same time have multiple skin care effects such as highly effective moisturizing ingredients, strengthen the three major barrier functions of the skin, and maintain the balance of the bacterial flora through microecological regulation. It must also ensure excellent compatibility between the physical barrier strengthening ingredients and the bioactive ingredients in the fermentation products of the strains. Summary of the Invention

[0006] The purpose of the present invention is to provide a lactobacillus co-fermentation product to solve the problem that the existing moisturizing solutions for skin moisturizing cannot simultaneously meet the requirements of having both high-efficiency moisturizing ingredients and strengthening the three major barrier functions of the skin and maintaining the balance of the bacterial flora through microecological regulation, while also ensuring the excellent compatibility of the physical barrier strengthening ingredients with the bioactive ingredients in the strain fermentation products.

[0007] The present invention also aims to provide an application of a lactic acid bacteria combined fermentation product to solve the problem that skin moisturizing products cannot effectively moisturize and regulate the balance of the bacterial flora.

[0008] In a first aspect, the present invention provides a lactobacillus combined fermentation product, which comprises the following raw materials in parts by mass: 8 to 15 parts of Streptococcus zooepidemicus fermentation product, 30 to 40 parts of Lactobacillus rhamnosus fermentation product, 10 to 15 parts of Lactobacillus reuteri fermentation product, 4 to 12 parts of Epidermobacterium keratinosarum fermentation product and 0.5 to 3 parts of pH buffer.

[0009] Preferably, the lactobacillus combined fermentation product comprises the following raw materials in parts by mass: 9-13 parts of Streptococcus zooepidemicus fermentation product, 32-38 parts of Lactobacillus rhamnosus fermentation product, 11-13 parts of Lactobacillus reuteri fermentation product, 5-10 parts of Epidermobacterium keratinosarum fermentation product and 0.5-2 parts of pH buffer.

[0010] Preferably, the fermentation substrate of the lactobacillus co-fermentation product includes one or a combination of several of glycerol, sucrose, glucose, fructose, galactose, maltose and trehalose.

[0011] By adopting the above technical scheme, the lactobacillus combined fermentation product of the present invention includes four different fermentation products, specifically including Streptococcus zooepidemicus fermentation product, Lactobacillus rhamnosus fermentation product, Lactobacillus reuteri fermentation product and Epidermobacterium keratinization fermentation product, wherein the active ingredients of the Streptococcus zooepidemicus fermentation product mainly include hyaluronic acid with a long-chain molecular structure and hyaluronic acid with a low molecular weight fragment. The hyaluronic acid with a long-chain molecular structure can form a dense moisturizing film on the skin surface, reducing the water loss of the skin itself. At the same time, the hyaluronic acid with a low molecular weight fragment can penetrate into the stratum corneum to replenish moisture, providing a moisturizing basis for the skin's physical barrier, and solving the synergistic problem of surface water locking and deep hydration; and the active ingredients of the Lactobacillus rhamnosus fermentation product mainly include exopolysaccharides, and the oligosaccharide fragments included in the exopolysaccharide can be used as prebiotics to specifically promote the proliferation of beneficial bacteria such as Propionibacterium on the skin surface. The short-chain fatty acids produced by the metabolism of these beneficial bacteria can help maintain the acidic environment of the skin, providing bacterial balance support for the microbial barrier, and reducing abnormal oil problems by inhibiting excessive secretion of sebaceous glands.

[0012] The active ingredients of Lactobacillus reuteri fermentation products mainly include glycerol. As a small molecule moisturizer, glycerol can quickly penetrate deep into the skin to replenish moisture, while regulating the osmotic pressure of the skin microenvironment, providing basic conditions for the stability of the chemical barrier; the fermentation products of Epidermobacterium keratinogenes contain metabolites such as short-chain fatty acids and peptides. On the one hand, they can promote keratinocytes to synthesize tight junction proteins such as Claudin-1, thereby strengthening the integrity of the physical barrier. On the other hand, they can also cooperate with the short-chain fatty acids produced by the metabolism of beneficial bacteria in Lactobacillus rhamnosus fermentation products to maintain the weakly acidic microenvironment of the skin, inhibit the excessive proliferation of harmful bacteria such as Staphylococcus aureus, and optimize the balance of the microbial barrier.

[0013] Therefore, the combination of the Streptococcus zooepidemicus fermentation product and the Lactobacillus rhamnosus fermentation product in the present invention can solve the problem that a single moisturizing ingredient cannot take into account both moisturizing and microecological foundations by constructing a moisturizing network that locks water in the surface layer, stores water in the middle layer, and supports prebiotics. At the same time, the Lactobacillus rhamnosus fermentation product and the Epidermobacterium keratinizingis fermentation product can also synergistically regulate the microecological balance of the skin. The former promotes the proliferation of beneficial bacteria, and the latter strengthens the acidic environment and inhibits harmful bacteria through metabolites. The two together enhance the stability of the microbial barrier and solve the problem of insufficient regulation of the skin microecology in existing products. The glycerol contained in the Lactobacillus reuteri fermentation product can regulate the osmotic pressure and work together with the Epidermobacterium keratinizingis fermentation product to maintain the pH stability of the skin's chemical barrier, further creating a suitable environment for the survival of beneficial bacteria.

[0014] In addition, the moisturizing effect of the fermentation products of Streptococcus zooepidemicus and Lactobacillus rhamnosus provides a moisture basis for skin barrier repair. The physical barrier strengthening effect of the fermentation products of Epidermobacterium keratinosarum combined with the moisturizing function of other products can achieve the simultaneous optimization of microbial barriers, physical barriers, and chemical barriers, thereby synergistically solving the problem of moisturizing, barrier repair and microecological regulation that is difficult to balance in existing technologies. Preferably, the pH value of the lactobacillus combined fermentation product is 5.5-7.0.

[0015] Preferably, the pH buffer comprises one or a combination of citric acid, disodium hydrogen phosphate, lactic acid, sodium lactate, sodium acetate, and potassium dihydrogen phosphate.

[0016] By adopting the above technical solution, a pH buffer is also added to the lactobacillus co-fermentation product, because the metabolic characteristics of different strains can cause differences between different fermentation products. When a variety of fermentation products are combined, pH conflicts will be caused, resulting in a decrease in the activity of the fermentation products. The organic acid compound contained in the Lactobacillus rhamnosus fermentation product, the Lactobacillus reuteri fermentation product and the Epidermomyces keratinosa fermentation product of the present invention can cause the pH of the obtained co-fermentation product to deviate from the physiological range of the skin, which will not only destroy the structural stability of the active ingredients of the fermentation product, but also interfere with the inherent acidic microenvironment of the skin, affect the colonization and metabolism of beneficial bacteria, and cause an imbalance in the flora. By adding a pH buffer, the pH value of the co-fermentation product can be adjusted to maintain its acid-base balance, ensure that the fermentation composition is highly adapted to the weakly acidic environment of the skin surface, and provide a stable pH basis for the moisturizing ingredients to exert their efficacy and maintain microecological balance.

[0017] Furthermore, by maintaining the pH value of the Lactobacillus co-fermentation product within the naturally weakly acidic range of 5.5 to 7.0 on the skin's surface, multiple benefits can be further enhanced. The active ingredients of the Lactobacillus rhamnosus, Lactobacillus reuteri, and Streptococcus zooepidemicus fermentation products maintain a more stable structure in this environment, preventing molecular chain breakage or loss of activity due to pH fluctuations, ensuring the continued effectiveness of both surface moisture retention and deep hydration. Furthermore, a weakly acidic environment consistent with the skin's physiological pH reduces potential irritation to the skin's stratum corneum, avoiding issues such as redness and sensitivity caused by pH imbalance, improving product safety, and providing a gentle and stable environmental foundation for the repair of both the physical and chemical barriers.

[0018] Preferably, the raw materials of the fermentation composition further include silicone compounds.

[0019] Preferably, the mass fraction of the silicone compound is 3 to 8 parts.

[0020] Preferably, the silicone compound includes one or a combination of silicone, cyclomethicone, polydimethylsiloxane and cyclopolydimethylsiloxane.

[0021] By adopting the above-mentioned technical solution, silicone compounds are also added to the Lactobacillus co-fermentation product. While the fermentation product already provides biological moisturizing and barrier repair, the addition of silicone compounds further strengthens the physical barrier function and optimizes the user experience. Silicone compounds have excellent film-forming properties, forming a thin, breathable physical protective film on the skin's surface, reducing moisture loss. Together with the hyaluronic acid in the Streptococcus zooepidemicus fermentation product and the exopolysaccharides in the Lactobacillus rhamnosus fermentation product, they form a dual moisture-locking system: a biological moisturizing film and a physical protective film, enhancing the long-lasting moisturizing effect.

[0022] Silicones are chemically stable and compatible with the bioactive ingredients in fermentation products, without interfering with their moisturizing and microecological regulatory properties. The smooth feel of silicones can also alleviate the stickiness that fermentation products can cause, enhancing product comfort. Furthermore, a silicone protective film reduces direct irritation from the external environment, providing a stable microenvironmental support for the E. keratinosa fermentation products to regulate bacterial balance and strengthen barrier function, achieving synergistic effects between bioactivity and physical protection.

[0023] In a second aspect, the present invention provides an application of a lactic acid bacteria combined fermentation product, which is applied to products including skin moisturizing, hydrating, and stabilizing products and skin moisturizing, hydrating, and stabilizing products.

[0024] Preferably, the lactobacillus co-fermentation product is added in an amount of 8 to 30 wt % in products including skin moisturizing, hydrating and stabilizing and skin moisturizing, hydrating and stabilizing products.

[0025] By adopting the above technical solution, the lactobacillus co-fermented product obtained by the present invention can be applied to products including skin moisturizing, hydrating, homeostasis and its skin moisturizing, hydrating, homeostasis, and lactobacillus co-fermented product can simultaneously meet the core needs of efficient moisturizing, barrier strengthening and microecological regulation. On the one hand, a variety of fermentation products collaborate to construct a three-dimensional moisturizing network of surface water locking, middle layer water storage and deep hydration, and the various bioactive ingredients contained can enhance the water holding capacity of the skin from different dimensions, solving the problem of the efficacy limitation of a single moisturizing ingredient. On the other hand, the prebiotics, short-chain fatty acids and antibacterial ingredients contained in the fermentation product can regulate the balance of skin flora, reduce the risk of inflammation caused by excessive proliferation of harmful bacteria, and avoid the drawbacks of traditional moisturizing products that destroy microecology. Moreover, silicone compounds can also be added to strengthen the physical barrier function of the co-fermented product and optimize the user experience. At the same time, they have excellent compatibility with the bioactive ingredients in the fermentation product, optimizing the skin feel while improving the moisturizing durability.

[0026] Beneficial effects of the present invention: 1. In the lactobacillus combined fermentation product provided by the present invention, the fermentation products of Streptococcus zooepidemicus, Lactobacillus rhamnosus, and Lactobacillus reuteri can work synergistically to achieve integrated surface moisture retention, mid-layer moisture storage, and deep-layer hydration, significantly improving moisturizing durability. Furthermore, the fermentation product of Epidermobacterium keratinosa and the pH buffer can stabilize the chemical barrier, the fermentation product of Lactobacillus rhamnosus can optimize the microbial barrier, and the synergistic effect between the fermentation product of Streptococcus zooepidemicus and silicone compounds can also enhance the physical barrier formed by the combined fermentation product, comprehensively improving the skin's ability to resist external stimuli.

[0027] 2. The prebiotic components contained in the Lactobacillus rhamnosus fermentation product of the present invention can synergistically promote the proliferation of beneficial bacteria and inhibit the reproduction of harmful bacteria with the antibacterial metabolites of the Epidermobacterium keratinosa fermentation product, thereby reducing allergies and inflammation caused by bacterial imbalance. 3. The bioactive ingredients contained in the lactobacillus co-fermentation product of the present invention are highly compatible with silicone compounds, which not only avoids the cancellation of efficacy but also improves the stickiness through the silicone ingredients, thereby enhancing the comfort of product use. DETAILED DESCRIPTION

[0028] The specific embodiments of the present invention are described in detail below, but it should be understood that the protection scope of the present invention is not limited by the specific embodiments.

[0029] Example Example 1, a lactobacillus combined fermentation product, was prepared according to the following method: 36 parts of a Lactobacillus rhamnosus fermentation product, 12 parts of a Lactobacillus reuteri fermentation product, 8 parts of an Epidermobacterium keratinizing fermentation product, and 1 part of a pH buffer are mixed, and after uniform mixing, 5 parts of cyclomethicone and 12 parts of a Streptococcus zooepidemicus fermentation product are added, and the mixture is uniformly mixed again to obtain a lactobacillus combined fermentation product. The Streptococcus zooepidemicus fermentation product, the Lactobacillus rhamnosus fermentation product, and the Epidermobacterium keratinizing fermentation product are fermented using sucrose as a substrate, and the Lactobacillus reuteri fermentation product is fermented using sucrose and glycerol as substrates.

[0030] Example 2, a lactobacillus combined fermentation product, was prepared according to the following method: 30 parts of a Lactobacillus rhamnosus fermentation product, 10 parts of a Lactobacillus reuteri fermentation product, 4 parts of an Epidermobacterium keratinizing fermentation product, and 0.5 parts of a pH buffer are mixed, and after uniform mixing, 3 parts of cyclomethicone and 8 parts of a Streptococcus zooepidemicus fermentation product are added, and the mixture is uniformly mixed again to obtain a lactobacillus combined fermentation product. The Streptococcus zooepidemicus fermentation product, the Lactobacillus rhamnosus fermentation product, and the Epidermobacterium keratinizing fermentation product are obtained by fermentation using sucrose as a substrate, and the Lactobacillus reuteri fermentation product is obtained by fermentation using sucrose and glycerol as substrates.

[0031] Example 3, a lactobacillus combined fermentation product, prepared according to the following method: 40 parts of a Lactobacillus rhamnosus fermentation product, 15 parts of a Lactobacillus reuteri fermentation product, 12 parts of an Epidermobacterium keratinizing fermentation product, and 3 parts of a pH buffer are mixed, mixed evenly, and then 8 parts of cyclomethicone and 15 parts of a Streptococcus zooepidemicus fermentation product are added, and mixed evenly again to obtain a lactobacillus combined fermentation product. The Streptococcus zooepidemicus fermentation product, the Lactobacillus rhamnosus fermentation product, and the Epidermobacterium keratinizing fermentation product are fermented using sucrose as a substrate, and the Lactobacillus reuteri fermentation product is fermented using sucrose and glycerol as substrates.

[0032] Example 4 is a lactobacillus co-fermentation product, which is different from Example 1 only in that the amount of silicone compound added in Example 4 is 1 part.

[0033] Example 5, a lactobacillus co-fermentation product, is different from Example 1 only in that the amount of silicone compound added in Example 4 is 10 parts.

[0034] Example 6, a Lactobacillus co-fermentation product, differs from Example 1 only in that no silicone compound is added.

[0035] Comparative Example Comparative Example 1, a lactobacillus combined fermentation product, was prepared according to the following method: 25 parts of a Lactobacillus rhamnosus fermentation product, 8 parts of a Lactobacillus reuteri fermentation product, 3 parts of an Epidermobacterium keratinizing fermentation product, and 1 part of a pH buffer are mixed, and after uniform mixing, 5 parts of cyclomethicone and 8 parts of a Streptococcus zooepidemicus fermentation product are added, and the mixture is uniformly mixed again to obtain a lactobacillus combined fermentation product. The Streptococcus zooepidemicus fermentation product, the Lactobacillus rhamnosus fermentation product, and the Epidermobacterium keratinizing fermentation product are fermented using sucrose as a substrate, and the Lactobacillus reuteri fermentation product is fermented using sucrose and glycerol as substrates.

[0036] Comparative Example 2, a lactobacillus combined fermentation product, was prepared according to the following method: 45 parts of a Lactobacillus rhamnosus fermentation product, 20 parts of a Lactobacillus reuteri fermentation product, 10 parts of an Epidermobacterium keratinizing fermentation product, and 1 part of a pH buffer are mixed, and after uniform mixing, 5 parts of cyclomethicone and 16 parts of a Streptococcus zooepidemicus fermentation product are added, and the mixture is uniformly mixed again to obtain a lactobacillus combined fermentation product. The Streptococcus zooepidemicus fermentation product, the Lactobacillus rhamnosus fermentation product, and the Epidermobacterium keratinizing fermentation product are fermented using sucrose as a substrate, and the Lactobacillus reuteri fermentation product is fermented using sucrose and glycerol as substrates.

[0037] Comparative Example 3, a Lactobacillus co-fermentation product, differs from Example 1 only in that no pH buffer is added.

[0038] Comparative Example 4, a Lactobacillus co-fermentation product, differs from Example 1 only in that no Epidermidis keratinosa fermentation product is added.

[0039] Comparative Example 5, a Lactobacillus co-fermentation product, differs from Example 1 only in that the added amount of the Epidermobacterium keratinosa fermentation product is 2 parts.

[0040] Comparative Example 6, a lactobacillus combined fermentation product, differs from Example 1 only in that the added amount of the Lactobacillus reuteri fermentation product is 5 parts.

[0041] Performance inspection test 1. Hydration and Moisturizing Test: The lactobacillus co-fermented products of Examples 1 to 5 and Comparative Examples 1 to 5 were evenly applied to the back of the hand. The skin moisture content before and after application was recorded using a moisture meter to observe the hydration ability of the product. The skin moisture content was also tested 2 hours and 4 hours after application to observe the moisturizing ability of the product. The test results are shown in Table 1. 2. Test on promoting the synthesis of beneficial bacteria and inhibiting the formation of harmful bacteria: Human fibroblasts were seeded in a 48-well culture plate containing DMEM medium, 1×10 6 The combined fermentation products of Lactobacillus from Examples 1 to 5 and Comparative Examples 1 to 5 were added to the culture medium and cultured for 24 hours. The culture medium was then replaced with serum-free DMEM and cultured for another 24 hours. The size of the inhibition zone for Staphylococcus aureus was observed, and the number of Leuconostoc mesenteroides colony-forming units (CFUs) per milliliter was counted. The test results are shown in Table 2.

[0042] Table 1 Table 2 According to Tables 1 and 2, combined with Example 1 and Examples 4 to 6, it can be seen that the only difference between Examples 4 to 6 and Example 1 is the amount of silicone compound added. Example 4 reduces the amount of silicone compound added, Example 5 increases the amount of silicone compound added, and Example 6 does not add silicone compounds. The moisturizing and microecological regulation effects of Examples 4 to 6 are lower than those of Example 1. This is because silicone compounds, together with the fermentation product of Streptococcus zooepidemicus and the fermentation product of Lactobacillus rhamnosus, can synergistically construct a dual water-locking system and form a physical protective film to reduce direct irritation of the external environment on the skin, providing a stable microenvironmental support for the fermentation product of Epidermobacterium keratinosa to regulate the balance of the microbial flora and the fermentation product of Lactobacillus rhamnosus to promote the proliferation of beneficial bacteria. However, reducing the amount of silicone compound added outside the required range or adding an excessive amount of silicone compound will affect the formation of the dual water-locking system, accelerate the rate of water loss, significantly reduce the moisturizing durability, reduce the integrity or air permeability of the protective film formed, and fail to effectively maintain a suitable microecological environment. However, in Example 6, no silicone compounds were added, and the barrier effect of the physical protective film was lacking. External stimuli would interfere with the stability of the skin microenvironment, resulting in the antibacterial activity of the Epidermobacterium keratinosa fermentation product and the prebiotic-promoting effect of the Lactobacillus rhamnosus fermentation product being affected, and the microecological regulation effect was reduced.

[0043] In conjunction with Example 1 and Comparative Example 3, it can be seen that Comparative Example 3 does not add pH buffer, and moisturizing and microecological regulation effects are significantly lower than those in Example 1. In terms of moisturizing, the imbalance of system pH destroys the structural stability of the zooepidemic streptococcus fermentation product and the lactobacillus rhamnosus fermentation product, and also interferes with the microecological regulation effect of the lactobacillus rhamnosus fermentation product to promote the proliferation of beneficial bacteria, and dual synergistic failure. In terms of microecological regulation, pH deviates from the appropriate range, destroys the prebiotic stability of the active ingredient in the lactobacillus rhamnosus fermentation product, weakens the antibacterial activity of the epidermidis keratinizing bacteria fermentation product, and also interferes with the colonization and metabolism of beneficial bacteria, resulting in a significant decrease in dual regulation efficacy.

[0044] Combining Example 1 with Comparative Example 4 and Comparative Example 5, it can be seen that the moisturizing and microecological regulation effects of Comparative Examples 4 and 5 are lower than those of Example 1. The reason is that Comparative Example 5 reduces the amount of the keratinized Epidermobacterium fermentation product added compared to Example 1, and the effect of the keratinized Epidermobacterium fermentation product and the zooepidemic Streptococcus fermentation product in synergistically strengthening the physical barrier is weakened, and the ability to synergize with the prebiotics of the Lactobacillus rhamnosus fermentation product to maintain the microecology is reduced, resulting in increased water loss and weakened moisturizing foundation; moreover, the reduction in the amount of addition will lead to a weakening of the antibacterial effect of the keratinized Epidermobacterium fermentation product, which cannot effectively cooperate with the rhamnosus Lactobacillus fermentation product to maintain the environment required for the proliferation of beneficial bacteria, and the dual synergistic regulation effect is weakened. In Comparative Example 4, no keratinized Epidermobacterium fermentation product was added, and the microecological regulation synergistic effect of the keratinized Epidermobacterium fermentation product and the Lactobacillus rhamnosus fermentation product was completely broken, and the imbalance of the flora directly led to a sharp decrease in the skin absorption effect. In terms of microecological regulation effects, the antibacterial effect of the fermentation products of Epidermobacterium keratinosa completely disappeared, and it was unable to synergize with the fermentation products of Lactobacillus rhamnosus to maintain the balance of the microbial barrier, ultimately significantly reducing the antibacterial and beneficial bacteria-promoting effects.

[0045] In conjunction with Example 1 and Comparative Example 6, it can be seen that the moisturizing and microecological regulation effects of Comparative Example 6 are all lower than those of Example 1. The reason is that the amount of lactobacillus reuteri fermentation added is reduced compared with Example 1, and the content of active ingredients in its fermentation is reduced, thereby reducing the moisturizing and microecological regulation effects. In terms of moisturizing, the deep moisturizing and surface water-locking network constructed in collaboration with lactobacillus reuteri fermentation and streptococcus zooepidemicus fermentation is broken, and the deep layer is not connected to the surface moisturizing. In terms of microecological regulation, the active ingredient of lactobacillus reuteri fermentation regulates the effect of skin microenvironment osmotic pressure, which weakens the environmental support for the proliferation of beneficial bacteria, and also reduces the antibacterial synergistic effect with the active ingredient in epidermobacterium keratinization fermentation, resulting in a decline in the dual microecological regulation effect.

[0046] The above disclosures are only a few specific embodiments of the present invention. However, the embodiments of the present invention are not limited thereto. Any changes that can be conceived by those skilled in the art should fall within the scope of protection of the present invention.

Claims

1. A lactobacillus combined fermentation product, characterized in that: The lactobacillus combined fermentation product comprises the following raw materials in parts by mass: 8-15 parts of Streptococcus zooepidemicus fermentation product, 30-40 parts of Lactobacillus rhamnosus fermentation product, 10-15 parts of Lactobacillus reuteri fermentation product, 4-12 parts of Epidermobacterium keratinosarum fermentation product and 0.5-3 parts of pH buffer.

2. The lactobacillus combined fermentation product according to claim 1, characterized in that The lactobacillus combined fermentation product comprises the following raw materials in parts by mass: 9-13 parts of Streptococcus zooepidemicus fermentation product, 32-38 parts of Lactobacillus rhamnosus fermentation product, 11-13 parts of Lactobacillus reuteri fermentation product, 5-10 parts of Epidermobacterium keratinosarum fermentation product and 0.5-2 parts of pH buffer.

3. The lactobacillus combined fermentation product according to claim 1, characterized in that The fermentation substrate of the lactobacillus combined fermentation product includes one or a combination of several of glycerol, sucrose, glucose, fructose, galactose, maltose and trehalose.

4. The lactobacillus combined fermentation product according to claim 1, characterized in that The pH value of the lactobacillus combined fermentation product is 5.5-7.

0.

5. The lactobacillus combined fermentation product according to claim 1, characterized in that The pH buffer comprises one or a combination of citric acid, disodium hydrogen phosphate, lactic acid, sodium lactate, sodium acetate, and potassium dihydrogen phosphate.

6. The lactobacillus combined fermentation product according to claim 1, characterized in that The raw materials of the lactobacillus combined fermentation product also include silicone compounds.

7. The lactobacillus combined fermentation product according to claim 6, characterized in that The mass fraction of the silicone compound is 3 to 8 parts.

8. The lactobacillus combined fermentation product according to claim 6, characterized in that The silicone compound includes one or a combination of silicone, cyclomethicone, polydimethylsiloxane and cyclopolydimethylsiloxane.

9. A use of a lactic acid bacteria combined fermentation product according to any one of claims 1 to 8, characterized in that: The lactic acid bacteria combined fermentation product is used in products including skin moisturizing, hydrating and stabilizing and skin moisturizing, hydrating and stabilizing products.

10. The use of the lactic acid bacteria combined fermentation product according to claim 9, characterized in that: The added amount of the lactobacillus combined fermentation product is 8 to 30 wt %.

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