To develop a dietary beverage with functionalities of cheonggukjang, soymilk was fermented with Bacillus subtilis and its antioxidant activities were examined. Antioxidative capacities of fermented soymilk (FS) with 5 different B. subtilis were significantly different. Among these, FS with 2829PNU015 revealed the greatest antioxidant activities. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) scavenging activity, total antioxidant activity, and low density lipoprotein (LDL) oxidation inhibition of FS with 2829PNU015 were increased by 150, 140, and 240%, respectively, compared with those of unfermented soymilk (p<0.05). Further study for the improvement of sensory properties of FS with B. subtilis is required for a commercial production.