The present study aims to evaluate the anti-oxidative activity in vitro of lactic acid bacteria （LAB） isolated from naturally fermented vegetable and select candidates to be used as probiotic starters for the improvement of the traditional fermentation process and the production of newly added value functional foods. Twenty nine lactic acid bacteria （LAB） strains were isolated from traditional fermented vegetables. Compared with the reference strain Lactobacillus rhamnosus GG（ATCC53103）， one strain with higher anti-oxidative activity was named P13 and screened by means of measuring anti-oxidative activity in vitro， including the 2，2-diphenyl-1- picrylhydrazyl scavenging activity， reducing power， hydroxyl radical scavenging ability and inhibition capability of lipid peroxidation. Strain P13 was identified as Lactobacillus fermentum by 16S rDNA nucleotide sequencing and morphology analysis. Strain P13 also showed higher stress tolerance properties （acidity， bile， and osmotic pressure hydrogen peroxide） than L. rhamnosus GG. But the tolerance to hydrogen peroxide was lower than that of reference strain. In addition， the strain P13 exhibited γ-haemolytic activity. Overall， strain P13 is a promising probiotic candidate for preparations of functional foods and antioxidant supplements.