The Actives Edit

Ferments and probiotics, explained

Galactomyces, bifida, fermented black rice: fermentation is one of Korean skincare’s signatures. Here’s what it actually does.

Research growing

What it is

Fermented ingredients are made by letting yeast or bacteria break down plants such as rice, soybeans or ginseng. Galactomyces ferment filtrate comes from a yeast used in rice-wine making, and bifida ferment lysate comes from bacteria. “Probiotic-derived” ingredients in skincare are not live bacteria; they’re extracts or lysates made from them.

Fermentation can break ingredients into smaller pieces and create new ones, such as amino acids and antioxidants, which brands say makes them gentler and better absorbed.

What the research shows

In a placebo-controlled study of 66 women with reactive skin, a cream with a bifidobacterium lysate reduced skin sensitivity and improved barrier function over two months.

Guéniche and colleagues, Experimental Dermatology, 2010 [1]

Lab studies suggest galactomyces and other ferments have antioxidant and soothing effects, but there are very few independent human trials of the exact ingredients used in K-beauty.

Seoul River summary of published research

The idea is sensible and early results are encouraging, but most claims come from brands rather than independent trials.

Who it suits

Ferments are usually gentle and suit dull, dry or reactive skin well. They’re a nice extra rather than an essential. If you have a yeast-related skin condition or very reactive skin, patch test first.

How to use it after 40

  • Use fermented essences or toners after cleansing, before serums.
  • They layer well with almost everything.
  • Give any new product four to eight weeks.
Our take: pleasant and gentle, with some encouraging early research. Lovely if you enjoy them, but not a must-have.

Sources

  1. Guéniche A et al. Bifidobacterium longum lysate, a new ingredient for reactive skin. Exp Dermatol. 2010.

This page is general information, not medical advice. Last updated 4 November 2026.

Products with ferments