By using spectrophotometric method， enzymatic methods and cylinder-plate method， the biological characteristics on of Bacillus subtilis HJD.A32 which was screened from the fresh cupei of Shanxi vinegar and produced bacteriocine was researched. The research showed that B. subtilis HJD.A32. had the ability of produceing liquefaction， glucoamylase and protease. The activity of enzymes by B. subtilis HJD.A32 in the solid-state fermentation was better than that in the liquid fermentation. The activity of those enzymes was respectively 1 874.23， 4.43 U/g and 181.91 U/g. B. subtilis HJD.A32 had tolerance to the NaCl and cholate， the highest resistant concentration of them was respectively 6% and 1%； B. subtilis HJD.A32 had the tolerance to the surfactant or emulsifier， e.g SDS， LAS， AES， Towen 20， Towen 80. B. subtilis HJD.A32 had the tolerennce to the temperature. It could grow and reproduction when it was deal with for 5 min under the temperature 100℃. B. subtilis HJD.A32 had tolerance to the artificial gastric solution and intestinal solution. B. subtilis HJD.A32 could grow and reproduction under the condition of the artificial gastric solution and intestinal solution. B. subtilis HJD.A32 was sensitive to many antibiotics. It could grow with acetobacter. All the character above of B. subtilis HJD.A32 establish the foundation for its development and utilization as probiotic preparations.