Ingredient：LACTOBACILLUS/PICHIA/SACCHAROMYCES/RICE BRAN FERMENT
The ZhuangQiYi Platform provides comprehensive details on the cosmetic ingredient "LACTOBACILLUS/PICHIA/SACCHAROMYCES/RICE BRAN FERMENT", including multilingual nomenclature, CAS number, safe usage concentrations, efficacy, regulatory status, and related information. It integrates data from over 30,000 cosmetic ingredients sourced from authoritative references like CosIng and CIR, with continuous updates to reflect the latest global regulatory developments. All information is for reference purposes only.
Jincong Li
CosIng, CIR
1,534
| INCI name | LACTOBACILLUS/PICHIA/SACCHAROMYCES/RICE BRAN FERMENT |
| 中文名称 | 驴乳粉 |
| Japan name | （乳酸桿菌／ピチア／サッカロミセス）／コメヌカ発酵物 |
| Korean name | |
| INN name | |
| Chem/IUPAC Name | Lactobacillus/Pichia/Saccharomyces/Rice Bran Ferment is the product obtained by the fermentation of Oryza Sativa Bran by the microorganisms Lactobacillus, Pichia and Saccharomyces. |
| PCPC No | |
| COSING Ref No | 96685 |
| IECIC No | |
| CAS No | |
| EC Restriction | |
| Function | HUMECTANT, SKIN CONDITIONING, SKIN CONDITIONING - EMOLLIENT |
| Included | |
| China/Safe Value |
妆企易
LACTOBACILLUS/PICHIA/SACCHAROMYCES/RICE BRAN FERMENT
（乳酸桿菌／ピチア／サッカロミセス）／コメヌカ発酵物
