- CosIng
- Lactobacillus/Saccharomyces/Glucose/Cabbage Leaf/Lettuce Leaf/Garlic Leaf/Perilla Frutescens Leaf/Brassica Rapa Chinensis/Brassica Rapa Perviridis/Carrot Root/Ginger Root/Cucumber Fruit/Melon Fruit/Watermelon Fruit/Capsicum Annuum Fruit/Citrus Hassaku Fruit/Citrus Junos Fruit/Lemon Fruit/Cauliflower/Peach Fruit/Citrus Salicina Fruit/Sweet Cherry Fruit/Fig Fruit/Lentinus Edodes/Asparagus Stem/ Brassica Rapa Pekinensis Leaf is a filtrate of the product obtained by the fermentation of glucose, and the leaves of Perilla frutescencs, Brassica oleracea capitata (cabbage), Lactuca scariola sativa (lettuce), Allium tuberosum (garlic); the roots of Daucus carota sativa (carrot), Zingiber officinale (ginger); the flowers of Brassica oleracea botrytis (cauliflower); the fruit of Prunus avium (sweet cherry), Cucumis sativus (cucumber) Cucumis melo (melon), Citrullus vulgaris (watermelon), Capsicum annuum, Citrus hassaku, Citrus junos, Citrus medica limonum (lemon), Prunus persica (peach), Prunus salicina, Ficus carica (fig), Ananas sativa (pineapple), Solanum lycopersicum (tomato), Hibiscus esculentus, Citrus unshiu, Citrus natsudaidai, Pyrus malus (apple), Pyrus communis (pear), Vitis vinifera (grape), Fragaria ananassa (strawberry); the whole plants, Brassica rapa chinensis, Brassica rapa perviridis, Chrysanthemum coronarium, Cryptotaenia japonica, Apium graveolens (celery); the mushrooms, Lentinus edodes, Hypsizigus marmoreus, Flammulina velutipes; the sprouts of Raphanus sativus and the alga, Undaria pinnatifida, and Laminaria japonica, by the microorganisms, Lactobacillus and Saccharomyces. The accepted scientific name for Laminaria japonica is Saccharina japonica.
