This study aims to establish a fermentation process of a Maca,pine pollen and woflberry complex to improve its sensory properties and functional activities.The fermentation process was optimized using single factor and orthogonal experiments with active ingredients,antioxidant properties and basic physicochemical values as indexes to evaluate the enrichment effect of macamides and glucosinolates in the fermentation products,as well as its sensory properties and sexual function-enhancing effects.The results indicated that the content of macamides and glucosinolates in the compound inoculated with 0.03% Lacticaseibacillus rhamnosus NM-94 and fermented at 37 ℃ for five days was 33.4% and 235% higher than that in single Maca fermentation products,respectively.Additionnally,the fermentation products significantly (P < 0.05) enhanced the sexual function of male mice.The fermentation process also improved the inherent pungent falvor of Maca and promoted the rapid dissolution and enrichment of active ingredients which can provide theoretical and technical support for the development of Maca compound fermentation products with excellent efficacy and flavor.