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BACILLUS/CORCHORUS OLITORIUS LEAF FERMENT FILTRATE

CAS -
52

Safety score · 0–100

Moderate

Derived from EU CosIng regulatory status, PubChem hazard data and published research. How we score.

About

A fermented plant extract using Bacillus bacteria on jute mallow leaves, offering unique bioactive compounds but with microbial fermentation risks.

Corchorus olitorius (jute mallow) fermented by Bacillus creates novel bioactive compounds through fermentation. Fermentation can both reduce and create new potentially sensitising compounds. The EU CosIng database requires microbial safety assessment for fermented ingredients. The presence of Bacillus species requires careful monitoring for pathogen contamination. The safety profile depends heavily on the fermentation process and quality control.

Skin benefits

  • Fermentation may increase bioavailability of antioxidants
  • Contains unique bioactive compounds from fermentation

Known concerns

  • Microbial fermentation introduces safety monitoring requirements
  • Potential for bacterial contamination if process not controlled
  • New compounds from fermentation may be uncharacterised allergens

References

EU

EU CosIng database

European Commission cosmetic ingredient registry — regulatory status, restrictions, authorised functions.

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This profile is for educational purposes and does not constitute medical advice. Regulatory status and scientific understanding evolve — always read the physical product label and consult a healthcare professional for personal concerns.