Production of the antioxidant substances by Bacillus polyfermenticus SCD was investigated using shake-flask fermentation. The one-factor-at-a-time method was first employed to determine the key ingredients for optimal medium composition, then further investigation of the medium composition was performed using response surface methodology (RSM). The antioxidant activity was measured using 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) assays. After screening various elements, fructose, tryptone, and $MgSO_4;7H_2O$ were chosen as the main factors for study in the statistical experimental design. Central composite design (CCD) was then used to determine the optimal concentrations of these 3 components. Under the proposed optimized medium containing 2.8% fructose, 1.34% tryptone, 0.015% $MgSO_4;7H_2O$), 0.5% NaCl, and 0.25% $K_2HPO_4$, the model predicted an antioxidant activity of 80.5% ($R^2=0.9421$. The actual experimental results were in agreement with the prediction.