Lactate concentrations increase with increasing hydrogen ion concentrations 31 and therefore the reduction in lactate and increase in BAs further supports our hypotheses, and suggest that bacteria present in low- Lactobacillus CST-IV use available hydrogen ions to perform amino acid decarboxylation and produce BAs, thus resisting acid stress 56
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Over time, however, thanks to heat styling, coloring, keratin treatments and plain-old aging, the hair loses some of that protective layer of oil and become more porous, leaving it vulnerable to odor penetration