actives

Bifidobacterium longum BB536

Bifidobacterium longum BB536

conditioningskin protectant

INCI Name

Bifidobacterium long...

Functions

2 Roles

Sustainability

8/10

Category

actives

What It Does

Bifidobacterium longum BB536 is a specific probiotic strain originally isolated from healthy human infant gut microbiota and developed by Morinaga Milk Industry Co., Ltd. in Japan. This strain is one of the most clinically studied bifidobacteria, and in cosmetic applications it is used as a lysate or ferment to help reinforce the skin's natural microbiome balance, strengthen the skin barrier, and modulate cutaneous immune responses. Formulators choose BB536 specifically for its well-documented strain identity, its ability to reduce skin sensitivity and redness, and the robust body of research supporting its efficacy compared to generic probiotic extracts.

Improves slip and manageability
Reduces static and frizz
Adds shine and smoothness
Protects from mechanical damage

Technical Properties

Ionic Charge

nonionic

Molecular charge type

Viscosity Effect

neutral

Impact on formula thickness

Foaming Ability

none

Lather generation

Ingredient Compatibility

Known Interactions

POTASSIUM SORBATEIncompatibleDegradation

Potassium Sorbate is an antimicrobial preservative that will kill probiotic organisms. Never use antimicrobial preservatives in probiotic formulations.

SODIUM BENZOATEIncompatibleDegradation

Sodium Benzoate is an antimicrobial preservative that will kill probiotic organisms. Never use antimicrobial preservatives in probiotic formulations.

CITRIC ACIDUse CautionDegradation

High concentrations of Citric Acid (pH < 3.5) can kill acid-sensitive probiotic strains (Lactobacillus, Bifidobacterium) during shelf life. Use acid-resistant strains or enteric coating if combining.

Compatibility analysis powered by OpenMix — open-source formulation science

Sustainability Profile

Sustainability Score

8/10

Biodegradability

readily biodegradable

Source

fermentation

Feedstock

Bacterial culture derived from human microbiota origin, propagated via dairy or plant-based fermentation media

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