Microbial fermentation of traditional Chinese medicine, a new type of processing method, plays an important role in traditional Chinese medicine research (Yan et al., 2018). During processing, Chinese medicine is used as a raw material, which is biotransformed by one or more probiotics (Elghali et al., 2012). The final product contains functional composites, which improves drug efficacy by being much more easily absorbed by the body. In addition, it can also improve mouthfeel and the utilization rate of traditional Chinese medicine waste (Trinh, Joh, Kwak, Baek, & Kim, 2010). Lee et al. (2012) found that after fermentation, the inhibition rate of red ginseng on tyrosinase and elastase activity increased, and the sensitization of red ginseng to the skin reduced. Khan et al. (2018) used dried longan as a raw material and lactic acid bacteria as a fermentation strain, and they found that fermentation reduced the content of free amino acids (phenylalanine, tyrosine, and leucine) with bitter taste but increased amino acids with antioxidant potential (taurine, aspartic acid, cysteine, thiazoline, and α-aminobutyric acid). Rose (the dry bud of Rosa rugosa Thunb) and jujube kernel (dry ripe seeds of Ziziphus jujuba) are Chinese herbal medicines used to treat insomnia due to their sedative and hypnotic effects (Yeung et al., 2012). They can be used as traditional Chinese medicine that contains functional (e.g., flavonoids and minerals) and volatile aromatic (e.g., phenylethyl alcohol) ingredients with antioxidant effects (Tang et al., 2018). Modern pharmacological studies have shown that saponins and total flavonoids are the main functional components from jujube kernel that have calming and hypnotic effects on animals (Jiang, Huang, Chen, & Lin, 2007). The polyphenolic compounds in rose have a wide range of biological activities, including antioxidant, antibacterial, and antiviral, and play an important role in human