In this study, fermented hyaluronic acid (FHA) was obtained by fermentation of hyaluronic acid (HA) with molecular weight ranging from 1200 to 1300 kDa with two strains of Saccharomyces cerevicae (CICC 1308 and CICC 1747). Active substance content and spectral analysis revealed a substantial decrease in FHA molecular weight, accompanied by changes in monosaccharide composition, yet the chemical structure of FHA remained unchanged. Secondly, FHA exhibited a strong ability to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals. In hydrogen peroxide (H