Abstract: In order to investigate the new strategy of producing functional food withα- glucosidase inhibitor, the microorganisms capable producing α- glucosidase inhibitor were screened from Chinese traditional fermented foods.The results indicated that: the effect of inoculation and okara variety on theα-glucosidase inhibitory activity of fermented okara was not significant.The α-glucosidase inhibitory activity was all over 50% as long as the inocula above 2%, and all the fermented okara with different okara variety were between 50% and 57%. Under the conditions of the okara water of 80%, initial pH6⁸, temperature of 40℃, fermentation time of 48h, the extract of the fermented okara showed the high α- glucosidase inhibitory activity. These results suggested that the fermented okara with Bacillus 5 might be a potential functional food with α- glucosidase for diabetes in the future. This approach also offered a new strategy to enhance the value of okara and produce the functional food for hypoglycemic diabetes.