Abstract: Bacillus coagulans is a probiotic that produces lactic acid, which has become an important research focus in recent years because of its high persistence. In this study, six strains of Bacillus coagulans were isolated from conventional fermented food through plate delineation, morphological characterization and 16S rDNA identification. The acid production, antioxidant capacity (DPPH· clearance rate, OH· clearance rate and reduction capacity), α-glucosidase inhibition and bile-acid salt binding capacity were also analyzed. The results showed that all six strains of Bacillus coagulans had strong acid production ability, and C3.3 had the strongest acid production ability, with pH up to 4.53 at 24 h. The DPPH· clearance rate, OH· clearance rate and reduction capacity of T1.2 suspension were 24.60%, 94.94% and 0.37, which were significantly higher than those of other strains. E4.2 and T1.2 showed significantly higher α-glucosidase inhibition rates of 86.50% and 79.00% than the other strains. The binding capacities of sodium glycylcholate in T1.2 suspension and fermentation broth were significantly higher than those of other strains, which reached 86.85% and 68.25%. The binding capacities of T1.2 suspensions of sodium taurocholate could reach 85.64%. Moreover, bile-acid salt binding capacities of the suspensions of the six strains was generally higher than those of the fermentation broth. In conclusion, the antioxidant capacity, α-glucosidase inhibition rate and bile-acid salt binding capacity of T1.2 were significantly higher than those of the other five strains. This study provides a theoretical basis for the development of Bacillus coagulans for the adjuvant treatment of hyperglycemia and hyperlipidemia.