Abstract: To screen the bacillus in the natural fermented sufu and study its function,according to the ability of protease production,bacteria in the naturally fermented bean curd were isolated and purified. Totally,four Bacillus were obtained. Then,those four stains were identified via a combination of individual shape and colony morphology observation,Biolog Microbial Identification System,and 16 S r DNA sequence analysis. The four strains were identified as:one Bacillus subtilis B,two Bacillus cereus B,and one Bacillus amyloliquefaciens B,respectively.