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Why we use Radish Root Ferment -Leuconostoc?

Well, a company called Active Micro Systems reasoned that beauty product consumers are turned off by parabens, phenoxyethanol and other potentially harmful preservatives and that fermented vegetables could provide an alternative.

So they added leuconostoc (the same bacteria used in kimchi) to radish roots and left it to ferment.  The next job was to isolate the peptide with the antimicrobial activity.

The resulting ingredient, leuconostoc/radish root ferment filtrate, seems to do a good job at 05%-2% concentrations against a whole range of tiny nasties from e.coli to a.niger and it is recommended that it can be used as the sole preservative in a cosmetic.

Leuconostoc/radish root ferment filtrate crops up in a couple of mainstream beauty products such as  Peter Thomas Roth Lashes to Die For and Elizabeth Arden Prevage and now many more smaller Certified Organic companies are following this new preservation. Hence our interest in including it in beachouse organics products.

Parabens & Phenoxyethanols (used as preservatives in most Skincare) are relatively "safe" (the jury is still out long term, and many scientists disagree) regardless they still make their way and are found in our waterways and consequently in our oceans and seafood sources.

Naturally occurring peptides like Rosemary Oleoresins are safe but not a long lasting preservation ingredient.


Grapeseed Oil is also natural but its processing is a problem, in a way that affects the organic ingredients negatively and consequently negates some of the actives in Organic Skincare. Producing a less than satisfactory result, and possibly a toxicity, no Organic Skincare manufacturer wants to be associated with.

~ Janie


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