Preparation method and application of mulberry branch and leaf fermentation liquor with antibacterial and bacteriostatic effects

The invention relates to the technical field of antibacterial raw materials, in particular to a preparation method and application of mulberry branch and leaf fermentation liquor with antibacterial and bacteriostatic effects, and the mulberry branch and leaf fermentation liquor is prepared from the following raw materials: mulberry branches and leaves, dianthus chinensis branches and leaves, gardenia, honeysuckle and zymophyte; wherein the zymophyte is selected from three or more of bifidobacterium longum, bifidobacterium bifidum, streptococcus thermophilus, lactobacillus acidophilus and lactobacillus delbrueckii subsp. Bulgaricus. According to the application of the mulberry branch and leaf fermentation liquor with the antibacterial and bacteriostatic effects, the mulberry branch and leaf fermentation liquor serves as an antibacterial agent to be applied to cosmetics, food and beverages. According to the mulberry branch and leaf fermentation liquor, mulberry branches and leaves serve as main raw materials, d