Leuconostoc/Radish Root Ferment Filtrate

A biotechnological fermentation ingredient that is created by feeding radish root to Leuconostoc kimchii. It allegedly contains organic acids and a mixture of peptides known as bacteriocins – which have antimicrobial activity.
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Leuconostoc/Radish Root Ferment Filtrate

Overview

Leuconostoc/Radish root ferment filtrate is a biotechnological ingredient that is created in a lab.

By feeding radish root to Leuconostoc kimchii, a fermentation product is obtained that allegedly contains organic acids (mainly lactic acid) and a mixture of peptides known as bacteriocins which have antimicrobial activity.

This species of bacteria is used to make kimchi and other traditional fermented foods and so the idea behind this invention is that the bacterial colony must be able to create a substance which kills other types of bacteria as a protective and defence mechanism.

This ferment filtrate has been patented as a cosmetic preservative and acne treatment. A research article tried to find the antibacterial compounds in the ferment but weren't able to find any active proteins. They did, however, find salicylic acid and didecyldimethylammonium salt, which both have good antibacterial properties.

Until any further research is concluded, we cannot know for sure where the truth lies.

Science

1
USPTO Patent application 16/205,883 a continuation of USPTO Patent 10,159,708
2
Li, J., et al. (2015). Identification of didecyldimethylammonium salts and salicylic acid as antimicrobial compounds in commercial fermented radish kimchi. Journal of agricultural and food chemistry, 63(11), 3053–3058.