Micrococcus/Hydrolyzed Nonfat Milk Ferment

Micrococcus/Hydrolyzed Nonfat Milk Ferment is a fermentation-derived ingredient created by culturing Micrococcus bacteria in hydrolyzed nonfat milk. The fermentation process breaks down milk proteins into smaller peptide and amino acid fragments, which are then used in skincare formulations.This ingredient is primarily used for its deodorant function, helping to reduce or neutralise odour-causing bacteria on the skin. It works by creating conditions that are less favourable for odour-producing microorganisms, making it a common choice in natural or bio-fermented deodorant and body care prod…

The fermented milk peptides and amino acids create a less hospitable environment for odour-producing bacteria on the skin. Rather than acting as an antiperspirant, this ingredient works as a deodorant by inhibiting bacterial growth and metabolism that leads to odour formation.The hydrolyzed milk components may also provide light conditioning benefits through their amino acid profile, though the primary mechanism in formulations is antimicrobial rather than hydrating.

This ingredient is typically found in deodorant products rather than serums or moisturisers. Apply as directed by the product formulation, usually daily to underarms or other areas prone to odour. It works best as part of a complete deodorant formula rather than as a single active.

Generally well-tolerated with no widely reported adverse effects. As a fermentation-derived ingredient from milk, those with severe milk allergies should patch test first, though the hydrolysed nature may reduce allergen risk.