A total of 33 bacterial strains from ngapi, a Burmese salted and fermented shrimp paste, were screened for antioxidant and antibacterial activities. Two strains, NP1-1 and NP3-2, which showed high free radical scavenging and antibacterial activities, were selected. Radical scavenging activities of the ethyl acetate extracts were compared with those of BHA using DPPH. The antioxidant activity of extracts was determined according to the thiocyanate method. Moreover, the filtrate extracts from the two strains were found to have broad inhibitory activity against target bacteria. NP1-1 and NP3-2 strains were respectively identified as Bacillus subtilis and Bacillus sp. based on the 16S rDNA sequences.