Microbial Consortium of Jeju Traditional Fermented Foods and Their Cosmetic Ingredient Potential
Sung-Eun Bae,
Sungmin Bae,
Sung Jin Park
et al.
Abstract:In this study, we analyzed the microbial community of traditional fermented foods in Jeju Island to identify the distribution of useful microorganisms and confirm their anti-inflammatory and anti-melanogenic effects to determine their potential use as cosmetic ingredients. Firstly, we examined the microbial communities of Omphalius rusticus Jeotgal (OR), Spratelloides gracilis Jeotgal (SG), Chromis notata Jeotgal (CN), Turbo cornutus Jeotgal (TC), Trichiurus lepturus intestine Jeotgal (TL), Branchiostegus japo… Show more
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