The use of plants as rich sources of effective compounds to deal with bacterial infections, has been discussed for a long time. Medicinal plants are often cheaper and safer to use in terms of side effects and safer to use compared to their artificial counterparts. Therefore, in the present study, the antibacterial and antioxidant effects of hydrolyzed wheat germ extract are evaluated. In this study, after the preparation of hydrolyzed wheat germ, its antibacterial activities were evaluated by disc diffusion method against Salmonella enterica, Listeria monocytogenes, Escherichia coli and Staphylococcus aureus bacteria and in addition, the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) have also been investigated. Also, the antioxidant activity of the above compound has been evaluated by DPPH method. The obtained results indicated that the highest inhibitory effect of the above compound was observed against Salmonella enterica bacteria and the lowest inhibitory effect was observed against Staphylococcus aureus bacteria. Based on this, the diameter of the halo of non-growth caused by hydrolyzed wheat germ for Salmonella enterica, Listeria monocytogenes, Escherichia coli and Staphylococcus aureus bacteria is 22.33 mm, 22.66 mm, 17.33 mm and 18.66 mm, respectively Also, wheat germ hydrolysate has been able to significantly and concentration-dependently inhibit DPPH antioxidant (P<0.01). So that the use of concentrations of 500, 1000 and 2000 µg/ml of the above combination has inhibited 31.62%, 67.35% and 89.61% of DPPH antioxidant, respectively. Based on this, it seems that the wheat germ, while having antibacterial properties, can probably exert significant antioxidant effects in biological systems.