Three kinds of soybean Shuidouchis were fermented by Bacillus amyloliquefaciens CAUNDJ118，their bioactive substances， fibrinolytic and antioxidant activities were evaluated. The results indicated that the contents of total phenols and isoflavones of Shuidouchis increased by 1.7-2.5 times， the contents of peptide and amino acid nitrogen increased significantly by 3.9-11.6 times after fermentation. The fermented Shuidouchis by Bacillus amyloliquefaciens CAUNDJ118 had high fibrinolytic activities （86.5-102.5 FU/g freeze-dried powder） and high anticoagulant activities （IC50=0.27-0.36 mg/mL）. In addition， they exhibited strong antioxidant activities with DPPH radical scavenging activities （6.8-15.5 μmol TE/g freeze-dried powder）， high ABTS radical scavenging activities （41.4-46.6 μmol TE/g freeze-dried powder） and ferric-reducing antioxidant powers （8.7-13.6 μmol Fe2+/g freeze-dried powder）. Amongst， the Shuidouchi from black soybean fermented by Bacillus amyloliquefaciens CAUNDJ118 had the highest contents of nutrient composition， thrombolytic and antioxidant activities， favourable perfume and taste. It could be developed as a functional food which benefits for cardiovascular health.