在产纳豆激酶菌株Bacillus sp.中分离筛选具有抗氧化能力的芽孢杆菌菌株，以豆粕为原料，以抗氧化性测试为筛选体系。对筛选得到的12 个菌株的发酵上清液进行抗氧化稳定性测试，结果显示：HFBL261 菌株抗氧化力残留最高，对HFBL261 的表型形状和16S rDNA 序列进行测定，该菌株鉴定为Bacillus subtilis。

This paper aimed to screen and isolate Bacillus strains producing antioxidantive ingredients.  The soybean meal was used as raw material and the antioxidant assay methods were used to screen the targeted strains. The antioxidation stability test on fermentation supernatant of the twelve screened strains showed that strain HFBL261 possessed highest residual antioxidant capacity and was identified as Bacillus subtilis by phenotypic characterization and 16S rDNA sequence.