This is the product obtained by the fermentation of an extract of the flowers of Lonicera japonica (honeysuckle); the leaves of Biota orientalis, Eclipta prostrata, Mentha arvensis, Morus alba, and Perilla frutescens; the leaves and stems of Ecklonia cava, and Houttuynia cordata; the peel of Citrus japonica; the roots of Polygonum multiflorum; and the soybean, Glycine max, by the microorganisms Bacillus, and Lactobacillus.