Antrodia camphorata is a precious edible and medicinal mushroom， which has many biological activities such as hepatoprotective， anti-cancer， anti-tumor， anti-virus， anti-oxidation， and immune regulation. In this study， the myceliam of Antrodia camphorate by submerged fermentation， were used to extract the active substances with methanol， ethanol， ethyl acetate and water. Then， the Oxford cup method was used to detect the antibacterial spectrum of the 4 kinds of extracts from myceliam of Antrodia camphorate on 15 food-borne pathogenic bacteria. It was found that the methanol extract from myceliam of Antrodia camphorata had the broadest antibacterial spectrum and significant inhibitory effect on 7 pathogenic bacteria (Staphylococcus aureus， Bacillus cereus， Vibrio parahaemolyticus， Vibrio cholerae， Vibrio fluvial， Vibrio vulnificus， and Vibrio minimal). Subsequently， the two-fold gradient dilution method was used to determine the minimum inhibitory concentrations (MIC) of the extracts from myceliam of Antrodia camphorate on the tested bacteria. It was found that the MIC are from 0.3 to 41.0 mg/mL. Finally， the plate colony counting method was used to further verify the antibacterial activity of methanol extract from myceliam of Antrodia camphorata on Staphylococcus aureus， Vibrio parahaemolyticus and Vibrio minimum， it was found that the maximum antibacterial rates of the methanol extract from myceliam of Antrodia camphorate are all more than 92% at the minimum inhibitory concentration. This study expands the application of Antrodia camphorata in the food engineering field， and provide a new perspective for the development of new food bacteriostatic agents that are safe， efficient， and multifunctional.