External skin preparations and process for producing the same

DETAILED DESCRIPTION OF THE INVENTION AND PREFERRED EMBODIMENT The fermented product obtained by causing a microorganism to react with a bean extract (hereinafter referred to simply as "fermented product") is generally called fermented soybean milk and is used as a raw material for foods.
There are no specific limitations to the microorganisms used for manufacturing the fermented product.
A microorganism capable of producing an acetic acid concentration of 70 mM or less in a bean extract medium when at least 1.
times.
10.
sup.
7 cells/ml of the microorganism is cultured in the bean extract medium is preferably used.
As such a microorganism, lactic acid-producing microorganisms such as microorganisms of the genera Lactobacillus, Streptococcus, Lactococcus, Pediococcus, and Leuconostoc, and microorganisms belonging to the genus Bifidobacterium are preferable, with microorganisms belonging to the genus Bifidobacterium being particular preferable.
Bifidobacterium.
cndot.
breve, Bifidobacterium.
cndot.
longum, Bifidobacterium.
cndot.
infantis, Bifidobacterium.
cndot.
adolescentis, Bifidobacterium.
cndot.
bifidum, Bifidobacterium.
cndot.
Anglatum, and Bifidobacterium.
cndot.
Catenulatum can be given as specific examples of the above-mentioned microorganisms.
Bean extracts may be fermented by mixed fermentation using several kinds of strains in combination or by continuous fermentation using several kinds of strains in combination.
Microorganisms which can be used other than those mentioned above include bacteria belonging to Genus Bacillus, Genus Acetobacter, Genus Gluconobacter, and the like; yeasts belonging to Genus Saccharomyces, Genus Candida, Genus Rhodotorula, Genus Pichia, Genus Schizosaccharomyces, Genus Torula, Genus Zygosaccharomyces, and the like; and molds belonging to Genus Aspergillus, Genus Eurotium, Genus Monascus, Genus Mucor, Genus Neurospora, Genus Penicillium, Genus Rhizopus, and the like.
There are no specific limitations to the bean extracts used to obtain the above fermented products inasmuch as the bean extracts can react with the above microorganisms