Fermentocosmetology: Integrating Fermentation Science, Microbiome Research, and Dermocosmetic Innovation for Skin Health

The cosmetic and dermocosmetic industries are increasingly incorporating fermentation-derived ingredients for their benefits on skin barrier function, hydration, pigmentation, oxidative stress, and microbiome homeostasis. Advances in fermentation biotechnology have enabled the production of bioactive compounds, including organic acids, postbiotics, microbial lysates, bioactive peptides, bacteriocins, and fermentation-enhanced phytochemicals. These bioactives may support skin health through barrier reinforcement, modulation of melanogenesis, antioxidant activity, and microbiome interactions. Beyond topical applications, fermented functional foods and microbiome-derived metabolites may influence skin physiology through the gut–skin axis, linking microbial metabolism with systemic immune and barrier regulation. Fermentation also offers opportunities for sustainable production of dermocosmetic ingredients from renewable resources and agro-industrial by-products. However, evidence on fermentation-derived cosmetic ingredients, fermented foods, microbiome science, nutritional dermatology, and cosmetic biotechnology remains fragmented across disciplines. This review therefore introduces Fermentocosmetology as an integrative conceptual terminology, rather than a new discipline, to connect these research areas within a unified framework. Attention is given to bacteriocins as fermentation-derived antimicrobial peptides with emerging dermatological relevance, including activity against Cutibacterium acnes and Staphylococcus aureus. Overall, the proposed framework positions fermentation as a versatile platform connecting topical and systemic approaches to skin health while highlighting opportunities for microbiome-oriented, sustainable, and precision dermocosmetic innovation.