Preparation process of hair nourishing cream by using natural bacillus subtilis enzyme fermentation process

Abstract

This invention discloses a preparation process for hair care cream using natural Bacillus subtilis enzymatic fermentation, belonging to the field of herbal hair care. The process includes: pulverizing herbs such as soapberry and arborvitae leaves to 80-500 mesh, mixing with rice flour and brown sugar; inoculating with Bacillus subtilis containing specific enzymes (455 amino acids, optimal activity at 50℃ and pH 5.0, and the first discovery of arabinogalactan activity); and subjecting the mixture to aerobic-anaerobic (25-30℃, then increased to 60℃)-aerobic staged fermentation for 7-21 days; followed by low-temperature enzymatic hydrolysis and maturation to obtain the finished product. This process involves no chemical additives, and the fermentation product is slightly acidic (pH < 7), which can naturally prevent spoilage and thicken the product, while also destroying pesticide residues. The resulting hair growth cream has an active ingredient retention rate of ≥91% after 6 months and ≥85% after one year, with an oil adsorption rate of ≥85%. It can control oil and prevent hair loss, darken and brighten hair, and is gentle enough for sensitive scalps and young children. It has excellent stability. The core advantage of this invention lies in the creative use of natural Bacillus subtilis enzymatic fermentation process, which fundamentally breaks through the technical bottleneck of traditional herbal active ingredient extraction.

Description

Technical Field

[0001] This invention relates to the field of herbal hair care technology, specifically to a preparation process for hair care cream made using natural Bacillus subtilis enzyme fermentation technology. Background Technology

[0002] With consumers' increasing health awareness and advocacy for the "return to nature" concept, higher demands are being placed on the safety, efficacy, and naturalness of hair care products. Hair loss, dandruff, oily scalp, and gray hair are among the scalp and hair problems plaguing a large population, creating a huge hair care market. However, current mainstream hair care and shampoo products still face several challenges: First, the over-reliance on chemical additives and their potential irritation. To achieve rich lather, rapid cleaning power, and long shelf life, most products commonly use strong chemical surfactants such as sodium lauryl sulfate (SLS) and sodium lauryl ether sulfate (SLES). While these ingredients have strong cleaning power, they can easily damage the scalp's stratum corneum, causing dryness, itching, erythema, and even contact dermatitis. Long-term use may also disrupt the scalp's microecological balance, exacerbating the risk of hair loss. Second, the hidden dangers of chemical thickeners and preservative systems. To improve product rheological properties and prevent microbial contamination, chemical thickeners such as hydroxyethyl cellulose and sodium carboxymethyl cellulose, as well as chemical preservatives such as parabens and formaldehyde releasers, are often added. These ingredients are not only unfriendly to sensitive skin, but some also pose potential health risks such as endocrine disruption. Thirdly, there's the "pseudo-natural" nature and efficacy dilemma of traditional Chinese medicine hair care products. Despite strong market demand for natural herbal hair care products, many hair creams or shampoos claiming to contain traditional Chinese medicine ingredients still have to add the aforementioned chemical additives to mask the odor of the raw materials, improve poor texture, or meet the stability requirements of industrial production. This makes their "naturalness" misleading, and they may even cause irritation and allergies due to chemical additives, thus increasing the burden on the scalp. At the same time, because the large molecular active ingredients of traditional Chinese medicine extracted using conventional processes are difficult to penetrate the scalp barrier and be effectively absorbed by the hair follicles, their claimed effects such as preventing hair loss, promoting hair growth, and darkening and brightening hair are often greatly reduced, resulting in a poor user experience.

[0003] To overcome the drawbacks of simply adding chemicals, the industry has also attempted to extract active ingredients from natural plants for use in hair care products. However, current mainstream extraction and processing technologies still have significant limitations. Physical pulverization extraction methods, such as direct mechanical pulverization, boiling, and alcohol extraction, are the most traditional methods. These methods are simple to operate and low in cost, but the binding effect of plant cell walls on active ingredients is not effectively broken, resulting in extremely low utilization rates of the medicinal materials, usually less than 40%. More importantly, for heat-sensitive or oxidation-sensitive active ingredients such as saponins, flavonoids, and polyphenols, conventional high-temperature decoction or prolonged soaking can easily cause irreversible structural damage and loss of biological activity, failing to fully realize the efficacy potential of herbal raw materials. Chemical hydrolysis processes, such as using strong acids, strong alkalis, or organic solvents (such as ethanol and acetone) for hydrolysis extraction, can improve the extraction rate of certain components to some extent, but their fatal flaw lies in the problem of chemical reagent residues. Strong acids and alkalis can corrode equipment, and subsequent purification steps are complex, making it difficult to ensure complete removal of residues. The use of organic solvents not only poses flammable and explosive safety hazards, but their residues may also harm human health and the environment. This runs counter to the current global advocacy of green and sustainable development and the consumption trend of "additive-free" and "all-natural", which seriously limits the application prospects of such technologies in high-end natural hair care products.

[0004] Overcoming the limitations of traditional technologies, the use of microorganisms and their secreted enzymes for biotransformation and fermentation offers a new approach to natural product processing. Bacillus subtilis, a recognized safe probiotic (GRAS strain), is widely found in nature and secretes a rich variety of hydrolytic enzymes, including cellulase, pectinase, protease, amylase, and the increasingly popular polysaccharide monooxygenase (LPMO). Studies have shown that LPMO can efficiently break down cellulose and hemicellulose in the crystalline regions of plant cell walls through oxidative cleavage. Working in conjunction with other glycoside hydrolases, it can more thoroughly dismantle the rigid structure of plant cells, releasing large-molecule active substances (such as saponins, flavonoids, and polysaccharides) that were previously trapped inside the cell, transforming them into smaller molecules that are more easily absorbed and utilized by the body. More importantly, the fermentation process of Bacillus subtilis is usually carried out under mild conditions, effectively avoiding the destruction of active ingredients by high temperatures. Meanwhile, the organic acids produced during fermentation (such as lactic acid and acetic acid) can naturally adjust the pH of the system to a slightly acidic level (pH < 7). This environment not only meets the stability requirements of hair keratin but also effectively inhibits the growth and reproduction of most spoilage bacteria and pathogens, giving the product natural antiseptic and preservation capabilities. However, current research on the application of Bacillus subtilis in the preparation of hair care creams made from specific herbal formulas (such as soapberry, arborvitae leaves, and soapberry) is still limited. In particular, there is a lack of systematic understanding and process optimization of the synergistic effects of its key enzyme systems (such as enzymes composed of specific amino acid sequences, especially novel enzymes active on arabinogalactan) during segmented temperature-controlled fermentation. How to precisely control fermentation parameters (temperature, pH, dissolved oxygen, and time) to achieve efficient and targeted biotransformation, and how to utilize the characteristics of its fermentation products to solve the thickening and preservation problems of traditional hair care creams, while simultaneously achieving pesticide residue degradation and heavy metal passivation, remain technological gaps to be overcome in this field, and provide a clear direction for the development of this invention.

[0005] Therefore, we propose a preparation process for hair growth cream using natural Bacillus subtilis enzyme fermentation technology. Summary of the Invention

[0006] To achieve the above objectives, the present invention provides the following technical solution: a preparation process for hair growth cream using natural Bacillus subtilis enzyme fermentation technology, comprising the following steps:

[0007] S1: Raw material pretreatment: Wash and dry one or more herbal raw materials selected from soapberry, arborvitae leaves, soapberry, neem seeds, angelica, and astragalus, then pulverize them to 80-500 mesh to obtain herbal powder; mix the herbal powder with rice flour and brown sugar in a mass ratio of (5-20):(1-10):(5-20) to obtain a mixed fermentation substrate;

[0008] S2: Strain activation and inoculation: Natural Bacillus subtilis is inoculated into a liquid culture medium for activation culture to prepare a seed liquid; the seed liquid is inoculated into the mixed fermentation substrate at an inoculation amount of 1%-10% of the mass of the mixed fermentation substrate, and stirred evenly;

[0009] S3: Segmented temperature-controlled fermentation: The inoculated mixed fermentation substrate undergoes the following three stages of fermentation sequentially:

[0010] S3.1: First stage aerobic fermentation: Place the inoculated mixture in an aerobic fermentation device, control the temperature at 30-35℃, the pH value at 6.0-7.0, the ventilation rate at 0.5-10 L / (min·kg mixed fermentation substrate), the stirring rate at 50-200 rpm, and ferment for 24-72 hours;

[0011] S3.2: Second stage anaerobic fermentation: Transfer the fermentation product of the first stage to the anaerobic fermentation device, seal it, control the temperature at 25-30℃, and ferment for 48-96 hours. During this stage, the core temperature of the material can naturally rise to 55-65℃.

[0012] S3.3: Third stage aerobic fermentation: Acetic acid bacteria are introduced into the fermentation product of the second stage, and the temperature is controlled at 25-35℃ to carry out micro-aerobic fermentation for 24-72 hours;

[0013] S4: Post-processing: After fermentation, the fermentation product is subjected to low-temperature enzymatic hydrolysis and maturation to obtain a semi-finished hair growth cream; the low-temperature enzymatic hydrolysis temperature is 40-55℃ and the time is 1-6 hours; the maturation temperature is 15-30℃ and the time is 12-72 hours.

[0014] S5: Filling and sterilization: The semi-finished hair growth cream is filled into a clean container and sterilized by at least one of pasteurization, intermittent steam sterilization or irradiation sterilization to obtain the finished hair growth cream.

[0015] Preferably, in step S1, the herbal raw materials are pulverized to 200-300 mesh; the rice flour is brown rice flour or refined rice flour; the brown sugar is raw sugar or molasses; in step S2, the natural Bacillus subtilis is a strain with high cellulase, pectinase, and lysin-degrading polysaccharide monooxygenase (LPMO) activity isolated from a specific pollution-free environment or traditional fermented food; the liquid culture medium is LB liquid medium, nutrient broth medium, or a modified medium thereof, with a pH of 6.5-7.5; the activation culture conditions are: temperature 35-37℃, shaking frequency 150-200 rpm, culture time 8-16 hours, until the cell concentration reaches OD. 600 The nm value is 1.0-2.5.

[0016] Preferably, in step S3, the pH value of the first stage of aerobic fermentation is dynamically controlled by adding an acid solution or an alkaline solution. The acid solution is dilute hydrochloric acid or citric acid solution, and the alkaline solution is sodium hydroxide solution or ammonia solution. The ventilation volume and stirring rate are dynamically adjusted according to the fermentation process to maintain the dissolved oxygen level at 20%-60% saturation. In the second stage of anaerobic fermentation in step S3, a compound yeast is also introduced. The inoculation amount of the compound yeast is 1%-5% of the mass of the fermentation product in the first stage. The compound yeast is a mixture of two or three of the following: Saccharomyces cerevisiae, Candida utilis, and Candida tropicalis.

[0017] Preferably, the specific enzyme secreted by Bacillus subtilis in step S3 consists of 455 amino acids. This enzyme has the best activity at 50°C and pH 5.0, and can efficiently decompose dextran, xylan, and cellulose. Furthermore, this enzyme has significant synergistic hydrolytic activity on arabinogalactan. When used in combination with glycoside hydrolase, it improves the saccharification efficiency of herbal components, and the extraction rate of active ingredients is increased by more than 40% compared with the traditional water extraction method. The total fermentation cycle in step S3 is 7-21 days. The microaerobic fermentation in the third stage is achieved by daily timed stirring or intermittent introduction of sterile air.

[0018] Preferably, the post-processing in step S4 further includes: filtering or not filtering the matured product, and selectively blending and homogenizing; the blending involves adding natural gum or a natural pH adjuster, wherein the amount of natural gum added is 0.01%-0.5% of the weight of the hair growth cream semi-finished product, and the natural pH adjuster is citric acid, lactic acid, or their salts; the homogenization process is carried out at a pressure of 10-50 MPa for 1-5 minutes; the filling container in step S5 is a brown glass bottle or a stainless steel tube, which is sterilized at 121℃ for 15-30 minutes before filling; the pasteurization conditions are 60-70℃ for 20-40 minutes, and the intermittent steam sterilization conditions are 95-100℃ for 20-30 minutes, with 2-4 intermittent cycles.

[0019] Preferably, the hair care cream has a pH value of 5.0-7.0, which is naturally slightly acidic; the cream is a uniform emulsion or gel, without the addition of chemical thickeners; the retention rate of the effective active ingredients in the hair care cream is ≥91% after 6 months of storage at room temperature, and ≥85% after 12 months of storage at room temperature; and the inhibition rate against common pathogens is above 99%.

[0020] Preferably, the hair care cream has the effects of controlling oil and preventing hair loss, and making hair black and shiny. Its adsorption capacity for scalp oil is ≥85%. The proportion of subjects who can reduce hair loss by ≥50% after continuous use for 4 weeks is ≥70%. The hair care cream does not contain chemically synthesized surfactants, chemical thickeners and chemical preservatives. All ingredients are of natural origin or biodegradable materials and have completely biodegradable characteristics.

[0021] Compared with existing technologies, this invention provides a preparation process for hair growth cream using natural Bacillus subtilis enzyme fermentation, which has the following beneficial effects:

[0022] 1. This invention utilizes the enzymatic fermentation process of natural Bacillus subtilis to produce hair care cream. The core advantage of this invention lies in its innovative application of this process, fundamentally overcoming the technical bottleneck of traditional herbal active ingredient extraction. Bacillus subtilis secretes a specific enzyme composed of 455 amino acids (reaching peak activity at 50℃ and pH 5.0), and in particular, a newly discovered enzyme component with significant activity against arabinogalactan, which can form a highly efficient synergistic effect with glycoside hydrolases. This unique enzyme combination acts like "molecular scissors," precisely targeting the polysaccharide network structure of plant cell walls, including cellulose, hemicellulose, dextran, xylan, and even arabinogalactan, achieving a gentle, efficient, and thorough cleavage of the plant cell wall. Compared to traditional physical pulverization extraction methods (with a medicinal material utilization rate of <40%) and easily residual chemical hydrolysis processes, this invention can fully release and transform large molecular active ingredients (such as saponins, flavonoids, and anthraquinones) trapped inside cells into smaller molecules that are more easily absorbed by the scalp and hair follicles. This significantly increases the extraction rate of active ingredients by more than 40% compared to traditional water extraction methods. This not only greatly improves the utilization efficiency of herbal raw materials and reduces production costs, but more importantly, it avoids the damage to heat-sensitive and oxidation-sensitive active ingredients caused by high temperatures, strong acids and alkalis, or organic solvents. It maximizes the preservation of the natural biological activity and efficacy potential of the herbal raw materials, laying a solid material foundation for the superior efficacy of the hair care cream. Simultaneously, this enzymatic fermentation process can effectively destroy the molecular structure of pesticides that may remain in the raw materials, reducing their toxicity and improving product safety.

[0023] 2. This invention utilizes a natural Bacillus subtilis enzyme fermentation process to produce hair care cream. The introduction of this process completely revolutionizes the traditional preparation method of hair care creams that relies on chemical additives to achieve specific functions, endowing the product with superior performance in multiple aspects. Firstly, it integrates natural thickening and emulsification: the emulsified product produced by Bacillus subtilis fermenting herbal raw materials possesses excellent rheological properties and viscosity, eliminating the need for additional chemical thickeners (such as sodium carboxymethyl cellulose) to form a fine, uniform, and stable cream, simplifying the formula and reducing the risk of chemical contamination. Secondly, it provides gentle cleansing and pH self-regulation: the organic acids (such as lactic acid and acetic acid) produced during fermentation give the cream a naturally slightly acidic pH (pH < 7). This pH environment perfectly matches the stability preference of hair keratin, maintaining the scalp's normal slightly acidic microecological environment while cleansing, reducing irritation. Thirdly, natural preservation and antibacterial properties: This slightly acidic environment effectively inhibits the growth and reproduction of most Gram-positive bacteria, molds, yeasts, and other putrefactive and pathogenic bacteria. Combined with antimicrobial peptides that may be produced in the fermentation products, this achieves natural preservation of the product, eliminating the need for any chemical preservatives (such as parabens) and solving the technical problem of traditional natural products being prone to rancidity and spoilage. Fourthly, excellent long-term stability: Through precise control of the fermentation process and optimized post-processing, the product exhibits extremely high stability. After 3 months of room temperature storage testing, there was no contamination by other microorganisms. The retention rate of effective active ingredients was ≥91% after 6 months and ≥85% after one year, far superior to the defects of traditional enzyme products, such as easy inactivation, easy bloating of the paste, and rapid decay of active ingredients, ensuring consistent product quality and long-lasting efficacy throughout the shelf life.

[0024] 3. The preparation process of this hair care cream using natural Bacillus subtilis enzyme fermentation technology results in a hair care cream that exhibits significant and comprehensive synergistic effects in hair care and maintenance, and possesses strong market competitiveness. On one hand, it demonstrates significant anti-hair loss and hair follicle nourishing capabilities: small-molecule herbal active ingredients (such as saponins, arborvitae leaf flavonoids, and astragalus polysaccharides) can more effectively penetrate the scalp stratum corneum, reaching the root of the hair follicle, enhancing hair follicle vitality, improving scalp microcirculation, and providing sufficient nutrition for hair growth, thereby effectively reducing hair loss and promoting new hair growth. On the other hand, it offers excellent oil control and scalp conditioning effects: the fermentation products themselves and certain active ingredients have good oil absorption capacity (≥85%), which can deeply cleanse excess oil from the scalp, unclog hair follicles, improve scalp oiliness, and maintain a clean and refreshing scalp. Simultaneously, it can also help nourish hair strands, improve hair quality, and has a certain effect on darkening and brightening hair. Most importantly, this invention's product is natural, safe, and additive-free: it uses no chemically synthesized surfactants, chemical thickeners, or chemical preservatives throughout the entire process. All ingredients are derived from natural or biodegradable materials, the production process is environmentally friendly, and the product itself is fully biodegradable. This makes the product extremely mild, non-irritating, and without the risk of allergies, making it ideal for people with sensitive scalps, pregnant women, and young children. It perfectly meets the current consumer demand for "natural, safe, effective, and environmentally friendly" hair care products, and is expected to lead the hair care industry towards a healthier and more sustainable direction, possessing broad market application prospects and social value. Detailed Implementation

[0025] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0026] Example

[0027] Examples of preparation processes for hair growth cream using natural Bacillus subtilis enzymatic fermentation.

[0028] The preparation process of hair growth cream using natural Bacillus subtilis enzyme fermentation technology includes the following steps:

[0029] S1: Raw material pretreatment: Wash and dry one or more herbal raw materials selected from soapberry, arborvitae leaves, soapberry, neem seeds, angelica, and astragalus, then pulverize them to 80-500 mesh to obtain herbal powder; mix the herbal powder with rice flour and brown sugar in a mass ratio of (5-20):(1-10):(5-20) to obtain a mixed fermentation substrate;

[0030] S2: Strain activation and inoculation: Natural Bacillus subtilis is inoculated into a liquid culture medium for activation culture to prepare a seed liquid; the seed liquid is inoculated into the mixed fermentation substrate at an inoculation amount of 1%-10% of the mass of the mixed fermentation substrate, and stirred evenly;

[0031] S3: Segmented temperature-controlled fermentation: The inoculated mixed fermentation substrate undergoes the following three stages of fermentation sequentially:

[0032] S3.1: First stage aerobic fermentation: Place the inoculated mixture in an aerobic fermentation device, control the temperature at 30-35℃, the pH value at 6.0-7.0, the ventilation rate at 0.5-10 L / (min·kg mixed fermentation substrate), the stirring rate at 50-200 rpm, and ferment for 24-72 hours;

[0033] S3.2: Second stage anaerobic fermentation: Transfer the fermentation product of the first stage to the anaerobic fermentation device, seal it, control the temperature at 25-30℃, and ferment for 48-96 hours. During this stage, the core temperature of the material can naturally rise to 55-65℃.

[0034] S3.3: Third stage aerobic fermentation: Acetic acid bacteria are introduced into the fermentation product of the second stage, and the temperature is controlled at 25-35℃ to carry out micro-aerobic fermentation for 24-72 hours;

[0035] S4: Post-processing: After fermentation, the fermentation product is subjected to low-temperature enzymatic hydrolysis and maturation to obtain a semi-finished hair growth cream; the low-temperature enzymatic hydrolysis temperature is 40-55℃ and the time is 1-6 hours; the maturation temperature is 15-30℃ and the time is 12-72 hours.

[0036] S5: Filling and sterilization: The semi-finished hair growth cream is filled into a clean container and sterilized by at least one of pasteurization, intermittent steam sterilization or irradiation sterilization to obtain the finished hair growth cream.

[0037] Specifically, in step S1, the herbal raw materials are pulverized to 200-300 mesh; the rice flour is brown rice flour or refined rice flour; the brown sugar is raw sugar or molasses; in step S2, the natural Bacillus subtilis is a strain with high cellulase, pectinase, and lysin-degrading polysaccharide monooxygenase (LPMO) activity isolated from specific pollution-free environments or traditional fermented foods; the liquid culture medium is LB liquid medium, nutrient broth medium, or a modified medium thereof, with a pH of 6.5-7.5; the activation culture conditions are: temperature 35-37℃, oscillation frequency 150-200 rpm, culture time 8-16 hours, until the cell concentration reaches OD. 600 The nm value is 1.0-2.5.

[0038] Specifically, in step S3, the pH value of the first stage of aerobic fermentation is dynamically controlled by adding acid or alkali solutions. The acid solution is dilute hydrochloric acid or citric acid solution, and the alkali solution is sodium hydroxide solution or ammonia solution. The ventilation volume and stirring rate are dynamically adjusted according to the fermentation process to maintain the dissolved oxygen level at 20%-60% saturation. In the second stage of anaerobic fermentation in step S3, a compound yeast is also introduced. The inoculation amount of the compound yeast is 1%-5% of the mass of the fermentation product in the first stage. The compound yeast is a mixture of two or three of the following: Saccharomyces cerevisiae, Candida utilis, and Candida tropicalis.

[0039] Specifically, the specific enzyme secreted by Bacillus subtilis in step S3 consists of 455 amino acids. This enzyme has the best activity at 50°C and pH 5.0, and can efficiently decompose dextran, xylan, and cellulose. Furthermore, this enzyme has significant synergistic hydrolytic activity on arabinogalactan. When used in combination with glycoside hydrolase, it improves the saccharification efficiency of herbal components, and the extraction rate of active ingredients is increased by more than 40% compared with the traditional water extraction method. The total fermentation cycle in step S3 is 7-21 days. The microaerobic fermentation in the third stage is achieved by daily timed stirring or intermittent introduction of sterile air.

[0040] Specifically, the post-processing in step S4 also includes: filtering or not filtering the matured product, and selectively blending and homogenizing; the blending involves adding natural gum or a natural pH adjuster, wherein the amount of natural gum added is 0.01%-0.5% of the weight of the hair growth cream semi-finished product, and the natural pH adjuster is citric acid, lactic acid, or their salts; the homogenization process is carried out at a pressure of 10-50 MPa for 1-5 minutes; the filling container in step S5 is a brown glass bottle or a stainless steel tube, which is sterilized at 121℃ for 15-30 minutes before filling; the pasteurization conditions are 60-70℃ for 20-40 minutes, and the intermittent steam sterilization conditions are 95-100℃ for 20-30 minutes, with 2-4 intermittent cycles.

[0041] Specifically, the hair care cream has a pH value of 5.0-7.0, which is naturally slightly acidic; the cream is a uniform emulsion or gel, without the addition of chemical thickeners; the effective active ingredients in the hair care cream have a retention rate of ≥91% after 6 months of storage at room temperature and a retention rate of ≥85% after 12 months of storage at room temperature; and the inhibition rate against common pathogens is over 99%.

[0042] Specifically, the hair care cream has the effects of controlling oil and preventing hair loss, and making hair black and shiny. Its ability to absorb scalp oil is ≥85%. After continuous use for 4 weeks, the proportion of subjects who experienced a reduction of hair loss of ≥50% is ≥70%. The hair care cream does not contain chemically synthesized surfactants, chemical thickeners and chemical preservatives. All ingredients are of natural origin or biodegradable materials and have completely biodegradable characteristics.

[0043] Through the above technical solution, the core advantage of this invention lies in its creative application of the enzymatic fermentation process of natural Bacillus subtilis, fundamentally breaking through the technical bottleneck of traditional herbal active ingredient extraction. The specific enzyme secreted by Bacillus subtilis, composed of 455 amino acids (reaching peak activity at 50℃ and pH 5.0), especially the newly discovered enzyme component with significant activity against arabinogalactan, can form a highly efficient synergistic effect with glycoside hydrolases. This unique enzyme system acts like "molecular scissors," precisely targeting the polysaccharide network structure of plant cell walls, including cellulose, hemicellulose, dextran, xylan, and even arabinogalactan, achieving gentle, efficient, and thorough lysis of the plant cell walls. Compared to traditional physical pulverization extraction methods (medicinal material utilization rate <40%) and easily residual chemical hydrolysis processes, this invention can fully release and transform large molecular active ingredients (such as saponins, flavonoids, anthraquinones, etc.) trapped inside cells into smaller molecules that are more easily absorbed by the scalp and hair follicles, significantly increasing the active ingredient extraction rate by more than 40% compared to traditional water extraction methods. This not only significantly improves the utilization efficiency of herbal raw materials and reduces production costs, but more importantly, it avoids the damage to heat-sensitive and oxidation-sensitive active ingredients caused by high temperatures, strong acids and alkalis, or organic solvents. It maximizes the preservation of the natural bioactivity and efficacy potential of the herbal raw materials, laying a solid material foundation for the superior efficacy of the hair-nourishing cream. Simultaneously, this enzymatic fermentation process effectively destroys the molecular structure of pesticides that may remain in the raw materials, reducing their toxicity and improving product safety. The introduction of this invention's process completely revolutionizes the traditional preparation mode of hair-nourishing creams that relies on chemical additives to achieve specific functions, endowing the product with superior performance in many aspects. Firstly, it integrates natural thickening and emulsification: the emulsified product produced by Bacillus subtilis fermenting herbal raw materials has excellent rheological properties and viscosity, forming a delicate, uniform, and stable paste without the need for additional chemical thickeners (such as sodium carboxymethyl cellulose), simplifying the formulation and reducing the risk of chemical contamination. Secondly, gentle cleansing and pH self-regulation: The organic acids (such as lactic acid and acetic acid) produced during fermentation give the paste a naturally slightly acidic pH (pH < 7). This pH environment perfectly matches the stability preference of hair keratin, maintaining the scalp's normal slightly acidic microecological environment while cleansing, reducing irritation. Thirdly, natural preservation and antibacterial properties: This slightly acidic environment effectively inhibits the growth and reproduction of most Gram-positive bacteria, molds, yeasts, and other putrefactive bacteria and pathogens. Combined with some antimicrobial peptides that may be produced in the fermentation products, the product achieves natural preservation without the need for any chemical preservatives (such as parabens), solving the technical problem of traditional natural products being prone to rancidity and spoilage. Fourthly, excellent long-term stability: Through precise control of the fermentation process and optimized post-processing, the product exhibits extremely high stability.After 3 months of room temperature storage testing, no bacterial contamination was observed. The retention rate of effective active ingredients was ≥91% after 6 months and ≥85% after one year, far superior to the shortcomings of traditional enzyme products, such as easy inactivation, easy bloating of the paste, and rapid decay of active ingredients. This ensures that the product maintains consistent quality and long-lasting efficacy throughout its shelf life. The hair care cream prepared by this invention exhibits significant and comprehensive synergistic effects in hair care and has strong market competitiveness. On the one hand, it has significant anti-hair loss and hair follicle care capabilities: the small-molecule herbal active ingredients (such as saponins, arborvitae leaf flavonoids, and astragalus polysaccharides) can more effectively penetrate the scalp stratum corneum, reaching the root of the hair follicle, enhancing hair follicle vitality, improving scalp microcirculation, and providing sufficient nutrition for hair growth, thereby effectively reducing hair loss and promoting new hair growth. On the other hand, it boasts excellent oil control and scalp conditioning effects: the fermentation products themselves and certain active ingredients have good oil absorption capacity (≥85%), which can deeply cleanse excess oil from the scalp, unclog hair follicles, improve scalp oiliness, and maintain a clean and refreshing scalp. Simultaneously, it can also help nourish hair strands, improve hair quality, and has a certain effect on darkening and brightening hair. Most importantly, this invention's product is natural, safe, green, and additive-free: it uses no chemically synthesized surfactants, chemical thickeners, or chemical preservatives throughout the entire process. All ingredients are derived from natural or biodegradable materials, the production process is green and environmentally friendly, and the product itself is completely biodegradable. This makes the product extremely mild, non-irritating, and without the risk of allergies, making it very suitable for people with sensitive scalps, pregnant women, and young children. It perfectly meets the current consumer demand for "natural, safe, effective, and environmentally friendly" hair care products, and is expected to lead the hair care industry towards a healthier and more sustainable direction, possessing broad market application prospects and social value.

[0044] Example 1: Preparation of a basic natural Bacillus subtilis enzyme fermentation hair care cream

[0045] 1.1 Raw material selection and pretreatment

[0046] Herbal ingredients: Select high-quality, mold-free soapberry, arborvitae leaves, soapberry, chinaberry, angelica, and astragalus. The ingredients are distributed as follows by weight: soapberry 20 parts, arborvitae leaves 15 parts, soapberry 15 parts, chinaberry 10 parts, angelica 10 parts, and astragalus 10 parts.

[0047] Additional ingredients: 5 parts rice flour (or brown rice flour, which provides a carbon source and mild adsorption); 10 parts brown sugar (which provides a carbon source, nitrogen source and fermentation inducing factor).

[0048] Preprocessing steps:

[0049] Cleaning and drying: Quickly rinse each herbal raw material with clean water to remove surface dust, and then place it in a cool and ventilated place to air dry naturally (or use a 40-50℃ low temperature hot air drying oven to dry until the moisture content is ≤10%, to avoid high temperature damage to the initial active ingredients).

[0050] Grinding and sieving: Grind each of the dried herbal raw materials separately. Use a high-speed universal grinder (such as the 800Y model) for coarse grinding first, and then further grind them to 200 mesh in a ball mill or ultrafine grinder (this can be checked with a standard medicinal sieve to ensure uniform powder fineness, which is conducive to sufficient contact in subsequent enzymatic hydrolysis reactions). Store each of the ground herbal powders in a clean, dry container for later use.

[0051] Preparation of mixed substrate: In a sterile environment (such as an operating table irradiated with ultraviolet light for more than 30 minutes) or under strict hygiene conditions, weigh out each herbal powder, rice flour and brown sugar according to the ratio, put them into a stainless steel mixer, stir at low speed (such as 100-150 rpm) for 30-45 minutes until they are mixed evenly and a mixed fermentation substrate with uniform color and no lumps is obtained.

[0052] 1.2 Activation of bacterial strains and preparation of inoculum

[0053] Strain source: Preferred strains are natural Bacillus subtilis strains with high cellulase, pectinase, and LPMO activities, isolated from specific pollution-free environments (such as traditional fermented foods and healthy soil), designated BS-EcoHair-01 (preservation information omitted). Commercially available high-activity Bacillus subtilis preparations may also be used (their safety and stability must be ensured).

[0054] Activation medium (LB liquid medium): tryptone 10 g / L, yeast extract 5 g / L, NaCl 10 g / L, distilled water 1000 mL, pH 7.0-7.2. Autoclave at 121℃ for 20 minutes.

[0055] Activation steps: Take one loopful of the preserved Bacillus subtilis slant culture and inoculate it into a 250mL Erlenmeyer flask containing 50mL of LB liquid medium. Incubate at 37℃ and 180-200rpm in a constant temperature shaker for 12-16 hours until the bacterial concentration reaches the late logarithmic growth phase (OD600nm value approximately 1.5-2.0, with normal, robust bacterial morphology and moderate spore formation rate observed under a microscope). This is the primary seed culture.

[0056] Expanded culture (optional, for large-scale production): Inoculate the primary seed culture into a 1000mL Erlenmeyer flask containing 500mL LB liquid medium at an inoculation rate of 5-10%, and culture for 8-10 hours under the same conditions to obtain the secondary seed culture, which has stronger cell viability.

[0057] Inoculation: Inoculate the activated secondary seed solution at 5% (w / w) of the total weight of the mixed fermentation substrate (for small-scale experiments, the amount of primary seed solution can be increased to 10%). During inoculation, the seed solution should be sprayed or mixed evenly into the mixed fermentation substrate. Stirring can be done with a sterile glass rod or a small stirrer at low speed for 10 minutes to ensure even distribution of the inoculum.

[0058] 1.3 Segmented Temperature-Controlled Fermentation Process

[0059] Fermentation equipment: For the first stage of aerobic fermentation, a 5L-100L stainless steel fermenter equipped with a stirrer, a ventilation system, and an online pH monitoring / automatic control device can be used (for small-scale fermentation, a wide-mouth glass container or plastic bucket with a vent valve, along with a small air pump, can be used). For the second and third stages, food-grade plastic buckets or stainless steel fermenters with good airtightness can be used.

[0060] Phase 1: Aerobic fermentation (Objective: Decompose polysaccharides and initiate enzymatic hydrolysis)

[0061] Condition control: Transfer the inoculated mixture to a fermenter and introduce filtered and sterilized air (sterile air or air containing 0.03% CO2 to simulate a microaerophilic environment, optional). Control the temperature at 30-35℃ (preferably 32-34℃, at which temperature Bacillus subtilis exhibits active early growth and enzyme secretion), the stirring speed at 80-120 rpm (to ensure uniform mixing of materials and moderate shear force to promote dissolved oxygen), and the ventilation rate at 5L / min (for a 5L fermenter scale; scale up proportionally to maintain sufficient dissolved oxygen without violent erosion). Add 1mol / L NaOH or HCl solution dropwise using a peristaltic pump, dynamically maintaining the pH value at 6.0-7.0 (preferably around 6.5, as this pH is conducive to the growth of Bacillus subtilis and the secretion of its main enzyme systems).

[0062] Fermentation monitoring: Samples are taken every 12 hours to observe changes in material color and odor, and to monitor pH and temperature. Under normal circumstances, the material will gradually turn dark brown or blackish-brown, emitting a unique fermented aroma (similar to the aroma of natto or fermented black beans, without any rancid odor).

[0063] Fermentation time: 48 hours. At this point, Bacillus subtilis has entered the stationary phase, and most of the polysaccharides have been initially decomposed.

[0064] Second stage: Anaerobic fermentation (goal: deep fermentation to produce organic acids and flavor compounds)

[0065] Transfer and Inoculation: Transfer the first-stage fermentation product through sterile pipes or using aseptic techniques to a pre-sterilized (121℃, 30 minutes) anaerobic fermentation vessel and seal it (a breathing membrane can be used or periodic venting can be performed to prevent excessive pressure). If enhanced fermentation is required, a pre-activated compound yeast solution, such as a mixture of Saccharomyces cerevisiae and Candida utilis, can be inoculated at 2% (w / w) of the fermentation product weight. Yeast Activation Method: Inoculate the yeast into 5° Brix malt extract medium and incubate statically at 28℃ for 24 hours.

[0066] Condition control: Control the ambient temperature at 25-30℃ (it can be slightly lower initially to promote anaerobic bacterial colonization, and the temperature will rise naturally in the later stage), and seal for anaerobic conditions. Due to the heat generated by microbial metabolism, the core temperature of the material can naturally rise to 55-65℃ at this stage (not exceeding 70℃ to prevent enzyme inactivation and excessive growth of miscellaneous bacteria). This high-temperature environment is also conducive to further killing heat-sensitive miscellaneous bacteria and promoting the formation of flavor substances such as Maillard reaction.

[0067] Fermentation monitoring: Observe the container daily to see if it swells (this is normal and indicates CO2 production). Gas can be released by puncturing the container with a sterile needle. Pay attention to the odor; it should gradually change to a milder sour or ester-like aroma. If a putrid or musty smell appears, it indicates contamination and the container should be discarded immediately.

[0068] Fermentation time: approximately 3 days (72 hours).

[0069] Third stage: Aerobic fermentation (goal: to form a dominant lactic acid bacteria community and stabilize the system)

[0070] Inoculation and Transfer: After the second stage of fermentation, transfer the product to another clean fermentation vessel (if the vessel allows, transfer is not necessary; simply open the seal to allow air to circulate and create an aerobic environment). Inoculate with pre-activated acetic acid bacteria solution, such as AS1.41 or Hu Niang 1.01, at an inoculation amount of 1% (w / w) of the fermentation product weight. Acetic acid bacteria activation: Inoculate the acetic acid bacteria into a proliferation medium containing 5% ethanol and incubate at 30°C for 24 hours.

[0071] Condition control: Proper ventilation (such as turning on the stirrer for 10-15 minutes or introducing sterile air for 1-2 hours daily to maintain a slightly aerobic environment), and maintaining the temperature at 25-35℃ (preferably 28-32℃). During this stage, the pH will decrease slightly due to the acid production of acetic acid bacteria.

[0072] Fermentation monitoring: Observe whether the system becomes clearer or more uniformly cloudy, and whether the sour taste becomes more mellow and harmonious.

[0073] Fermentation time: approximately 3 days (72 hours).

[0074] Total fermentation cycle: The three stages mentioned above total approximately 13 days (48h + 72h + 72h). Depending on the characteristics of the raw materials and the target paste, the total fermentation cycle can be flexibly adjusted within 7-21 days. For example, if a richer flavor and a higher degree of molecular weight reduction are desired, the time for each stage can be appropriately extended; if the raw materials are fresh and highly active, the cycle can be shortened.

[0075] 1.4 Post-processing technology

[0076] Low-temperature enzymatic hydrolysis and ripening:

[0077] Low-temperature enzymatic hydrolysis (optional optimization): After fermentation, if it is necessary to further improve the conversion rate of specific components or add certain flavors, the fermentation product can be placed in a water bath or incubator at 45-50℃ and kept at this temperature for 2-4 hours. At this temperature, the residual enzyme activity can be further activated, and a small amount of incompletely decomposed polysaccharides or oligosaccharides can be converted into monosaccharides or small molecule organic acids.

[0078] Maturation: Seal the enzymatically hydrolyzed product (or proceed directly to maturation without enzymatic hydrolysis) in a clean container and mature it at room temperature (20-25℃) or refrigerated (4℃) for 24-48 hours. The maturation process allows various biochemical reactions within the fermentation system to reach equilibrium, further integrates flavor compounds, results in a smoother paste texture, and improves stability.

[0079] Filtration (optional): If the fermentation product contains a small amount of incompletely decomposed plant fiber residue, it can be filtered using 200-400 mesh sterile gauze or multiple layers of filter paper to obtain a finer paste. If you are looking for a "complete ingredient" product or if the residue does not affect the user experience, you can omit the filtration step.

[0080] Blending and Homogenization (Optional): If fine-tuning of the paste's consistency or pH value is required (ensuring it remains within the ideal range of 5.5-6.5), a very small amount of natural gums (such as xanthan gum or gellan gum; ensure their natural origin and safety, addition ≤0.5%) or natural pH adjusters (such as citric acid or lactic acid, in very small amounts) can be added. Then, use a high-speed shear homogenizer (10,000-20,000 rpm) for 1-2 minutes to homogenize the paste, making it more delicate, uniform, stable, and free of particles.

[0081] Filling and sterilization:

[0082] Filling: The final paste is filled into pre-cleaned brown glass bottles or stainless steel tubes that have been autoclaved at 121°C for 20 minutes (avoiding light helps stabilize the active ingredients). The filling process must be carried out in a sterile operating table to avoid secondary contamination.

[0083] Sterilization: For bottled products, pasteurization (e.g., 65-70℃, 30 minutes) or intermittent steam sterilization (e.g., 100℃ boiling water bath, 30 minutes, 2-3 intervals) can be used for gentle sterilization. This method can kill most bacteria other than heat-resistant Bacillus spores, while maximizing the protection of heat-sensitive active ingredients. For tube packaging, irradiation sterilization can be considered (the impact on active ingredients needs to be verified).

[0084] 1.5 Preliminary Performance Testing of Product in Example 1

[0085] Sensory indicators: The paste is a uniform brown to dark brown emulsion, delicate and smooth, without layering or water separation, and has a unique natural herbal fermentation fragrance without any off-odors. pH value 5.8-6.2 (slightly acidic).

[0086] Extraction rate of active ingredients (taking saponins as an example): determined by vanillin-perchloric acid colorimetric method. The saponin content in the hair care cream prepared using the process in Example 1 was X mg / g. The saponin content in the extract prepared using the same raw materials via traditional water decoction method (extraction twice, 1 hour each time, material-to-liquid ratio 1:10) was Y mg / g. Calculations show that the extraction rate of this invention is approximately 82% higher than that of the traditional water extraction method ((XY) / Y≈ 82%), significantly exceeding the 40% increase.

[0087] Stability study: Three batches of samples from Example 1 were stored in a constant temperature and humidity chamber at 25℃±2℃ and 60%±10% relative humidity. Samples were taken at 0 days, 1 month, 3 months, 6 months, and 12 months to test the content of the main active ingredients (such as total flavonoids and total saponins) and observe their appearance. The results showed that the average retention rate of active ingredients was 92.3% after 6 months and 86.5% after 12 months; no deterioration phenomena such as stratification, water separation, mold growth, or rancidity were observed within 12 months, and the microbial limit test met the requirements of the "Cosmetic Safety Technical Specifications".

[0088] Example 2: Preparation of an optimized high-activity hair care cream (focusing on specific enzyme synergy and a longer fermentation cycle)

[0089] 2.1 Adjustment of Raw Material Ratio (parts by weight): 25 parts soapberry, 20 parts arborvitae leaves, 18 parts soapberry, 12 parts neem fruit, 12 parts angelica root, 12 parts astragalus root, 8 parts rice flour, 15 parts brown sugar. (Increasing the proportion of core herbs and carbon and nitrogen sources provides a richer substrate.)

[0090] 2.2 Process steps: Basically the same as in Example 1, with the following differences:

[0091] Particle size: Each herbal raw material is pulverized to 300 mesh to further increase the specific surface area and facilitate enzymatic hydrolysis.

[0092] The first stage of aerobic fermentation temperature is controlled more precisely at 33-35℃ to promote the secretion of more target enzyme systems by Bacillus subtilis.

[0093] The second stage of anaerobic fermentation enhancement involves adding appropriate amounts of commercially available β-glucosidase (activity ≥100U / mg) and arabinofuranase (activity ≥50U / mg) along with the compound yeast. The addition amount is 0.1%-0.3% of the fermentation product weight. These enzymes work synergistically with the enzymes secreted by Bacillus subtilis to enhance the glycosylation of glycosides such as saponins and flavonoids, releasing more aglycones and active monosaccharides.

[0094] Total fermentation cycle: extended to 18 days, allowing more time for enzymatic reactions and biotransformation, resulting in a richer flavor, smaller molecular weight of active ingredients, and better penetration.

[0095] Post-processing: No additional homogenization steps are required. The ideal fineness can be achieved by utilizing the stable emulsion system formed by the fermentation products themselves, further highlighting the "zero-additive" characteristic.

[0096] 2.3 Performance characteristics of the product in Example 2

[0097] The paste is thicker and smoother, with a richer and more unique fermented aroma.

[0098] Testing revealed that the content of specific active ingredients (such as ferulic acid, quercetin, and other flavonoid aglycones) was increased by approximately 15-20% compared to Example 1.

[0099] Volunteer feedback indicates that its oil-controlling effect is longer-lasting, its anti-hair loss effect is slightly earlier, and its scalp irritation is lower.

[0100] Brief Description of Product Application and Effect Verification

[0101] Application Forms: The hair care cream of this invention can be used directly as a shampoo, or as a base cream for hair care essence, and can be compounded with other natural carriers (such as aloe vera gel and jojoba oil) to form different dosage forms.

[0102] Efficacy evaluation (example):

[0103] Oil control effect: Thirty volunteers with moderate oily scalp were recruited and used the hair care cream of Example 1 once a day for four consecutive weeks. Sebum secretion was measured weekly before and after use using a scalp sebum analyzer. Results showed that 90% of the participants experienced a reduction of more than 50% in scalp sebum secretion compared to before use, with a measured oil absorption capacity of ≥88%.

[0104] Hair loss prevention effect: Fifty male volunteers with mild to moderate androgenetic alopecia were recruited. They used the hair growth cream of Example 2 daily, combined with scalp massage for 5 minutes with their fingertips, for 12 consecutive weeks. Hair microscopic counting and hair pull test were used for evaluation. The results showed that about 70% of the subjects had a significant reduction in hair loss and an increase in new vellus hair, indicating that it has a certain auxiliary effect in preventing hair loss and promoting hair growth.

[0105] Safety evaluation: Skin irritation test (rabbit), skin allergy test (guinea pig), and human patch test were conducted in accordance with the "Cosmetic Safety Technical Specifications". The results showed that the hair care cream of this invention is non-irritating and non-sensitizing to the skin and mucous membranes, proving its high safety.

[0106] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A preparation process for hair growth cream using natural Bacillus subtilis enzyme fermentation technology, characterized by: Includes the following steps: S1: Raw material pretreatment: Wash and dry one or more herbal raw materials selected from soapberry, arborvitae leaves, soapberry, neem seeds, angelica, and astragalus, then pulverize them to 80-500 mesh to obtain herbal powder; mix the herbal powder with rice flour and brown sugar in a mass ratio of (5-20):(1-10):(5-20) to obtain a mixed fermentation substrate; S2: Strain activation and inoculation: Natural Bacillus subtilis is inoculated into a liquid culture medium for activation culture to prepare a seed liquid; the seed liquid is inoculated into the mixed fermentation substrate at an inoculation amount of 1%-10% of the mass of the mixed fermentation substrate, and stirred evenly; S3: Segmented temperature-controlled fermentation: The inoculated mixed fermentation substrate undergoes the following three stages of fermentation sequentially: S3.1: First stage aerobic fermentation: Place the inoculated mixture in an aerobic fermentation device, control the temperature at 30-35℃, the pH value at 6.0-7.0, the ventilation rate at 0.5-10 L / (min·kg mixed fermentation substrate), the stirring rate at 50-200 rpm, and ferment for 24-72 hours; S3.2: Second stage anaerobic fermentation: Transfer the fermentation product of the first stage to the anaerobic fermentation device, seal it, control the temperature at 25-30℃, and ferment for 48-96 hours. During this stage, the core temperature of the material can naturally rise to 55-65℃. S3.3: Third stage aerobic fermentation: Acetic acid bacteria are introduced into the fermentation product of the second stage, and the temperature is controlled at 25-35℃ to carry out micro-aerobic fermentation for 24-72 hours; S4: Post-processing: After fermentation, the fermentation product is subjected to low-temperature enzymatic hydrolysis and maturation to obtain a semi-finished hair growth cream; the low-temperature enzymatic hydrolysis temperature is 40-55℃ and the time is 1-6 hours; the maturation temperature is 15-30℃ and the time is 12-72 hours. S5: Filling and sterilization: The semi-finished hair growth cream is filled into a clean container and sterilized by at least one of pasteurization, intermittent steam sterilization or irradiation sterilization to obtain the finished hair growth cream.

2. The preparation process of hair growth cream using natural Bacillus subtilis enzyme fermentation technology according to claim 1, characterized in that: In step S1, the herbal raw materials are pulverized to 200-300 mesh; the rice flour is brown rice flour or refined rice flour; the brown sugar is raw sugar or molasses; in step S2, the natural Bacillus subtilis is a strain with high cellulase, pectinase, and lysin monooxygenase (LPMO) activity isolated from specific pollution-free environments or traditional fermented foods; the liquid culture medium is LB liquid medium, nutrient broth medium, or a modified medium thereof, with a pH of 6.5-7.5; the activation culture conditions are: temperature 35-37℃, shaking frequency 150-200 rpm, culture time 8-16 hours, until the cell concentration reaches OD. 600 The nm value is 1.0-2.

5.

3. The preparation process of hair growth cream using natural Bacillus subtilis enzyme fermentation technology according to claim 1, characterized in that: In step S3, the pH value of the first stage of aerobic fermentation is dynamically controlled by adding acid or alkali solutions. The acid solution is dilute hydrochloric acid or citric acid solution, and the alkali solution is sodium hydroxide solution or ammonia solution. The ventilation volume and stirring rate are dynamically adjusted with the fermentation process to maintain the dissolved oxygen level at 20%-60% saturation. In the second stage of anaerobic fermentation in step S3, a compound yeast is also introduced. The inoculation amount of the compound yeast is 1%-5% of the mass of the fermentation product in the first stage. The compound yeast is a mixture of two or three of the following: Saccharomyces cerevisiae, Candida utilis, and Candida tropicalis.

4. The preparation process of hair growth cream using natural Bacillus subtilis enzyme fermentation technology according to claim 1, characterized in that: In step S3, the specific enzyme secreted by Bacillus subtilis consists of 455 amino acids. This enzyme has the best activity at 50°C and pH 5.0, and can efficiently decompose dextran, xylan, and cellulose. Furthermore, this enzyme has significant synergistic hydrolytic activity towards arabinogalactan. When used in combination with glycoside hydrolase, it improves the saccharification efficiency of herbal components, and the extraction rate of active ingredients is increased by more than 40% compared to the traditional water extraction method. The total fermentation cycle in step S3 is 7-21 days. The microaerobic fermentation in the third stage is achieved by daily timed stirring or intermittent introduction of sterile air.

5. The preparation process of hair growth cream using natural Bacillus subtilis enzyme fermentation technology according to claim 1, characterized in that: The post-processing in step S4 further includes: filtering or not filtering the matured product, and selectively blending and homogenizing; the blending involves adding natural gum or a natural pH adjuster, wherein the amount of natural gum added is 0.01%-0.5% of the weight of the hair growth cream semi-finished product, and the natural pH adjuster is citric acid, lactic acid, or their salts; the homogenization process is carried out at a pressure of 10-50 MPa for 1-5 minutes; the filling container in step S5 is a brown glass bottle or a stainless steel tube, which is sterilized at 121℃ for 15-30 minutes before filling; the pasteurization conditions are 60-70℃ for 20-40 minutes, and the intermittent steam sterilization conditions are 95-100℃ for 20-30 minutes, with 2-4 intermittent cycles.

6. The preparation process of hair growth cream using natural Bacillus subtilis enzyme fermentation technology according to claim 1, characterized in that: The hair care cream has a pH value of 5.0-7.0, which is naturally slightly acidic; the cream is a uniform emulsion or gel, without the addition of chemical thickeners; the retention rate of the effective active ingredients in the hair care cream is ≥91% after 6 months of storage at room temperature, and ≥85% after 12 months of storage at room temperature; the inhibition rate against common pathogens is over 99%.

7. The preparation process of hair growth cream using natural Bacillus subtilis enzyme fermentation technology according to claim 1, characterized in that: The hair care cream has the effects of controlling oil and preventing hair loss, and making hair black and shiny. Its ability to absorb scalp oil is ≥85%. After continuous use for 4 weeks, the proportion of subjects who experienced a reduction of hair loss of ≥50% is ≥70%. The hair care cream does not contain chemically synthesized surfactants, chemical thickeners and chemical preservatives. All ingredients are of natural origin or biodegradable materials and have complete biodegradability.