Glycation can lead to the formation and accumulation of advanced glycation end products (AGEs) in the body, causing skin aging. In vitro experiments have shown that peanut skin has anti glycation effects. However, it is unclear whether lactic acid bacteria fermentation can enhance the anti-glycation abilities. This study used an in vitro AGEs generation model and skin fibroblast (HSF) injury model induced by pyruvaldehyde to screen out Lactiplantibacillus plantarum CCFM1354 from 10 strains of lactic acid bacteria, which had a good ability to inhibit AGEs generation and alleviated glycation damage in HSF cells. It was founed that CCFM1354 fermentation of peanut skin significantly reduced the relative expression levels of BAX and NFKB1 mRNA in HSF cells in the high glucose cell model experiments. The oral administration of Lactiplantibacillu plantarum CCFM1354 fermented peanut skin significantly reduced the serum AGEs content, improved skin elasticity, and improved skin atrophy in the aging mice experiments induced by D-galactose. The effect was better than the unfermented peanut skin. Thus, Lactiplantibacillus plantarum CCFM1354 fermentation can significantly enhance the anti-glycation functions of peanut skin and alleviate skin aging.