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Bacteria are known to produce diverse and novel compounds with antiaging and antioxidant properties. Bacterial cultures have some definite advantages over fungal cultures, like fast growth, short life cycle, ease of genetic manipulation, and broader range pH and temperature tolerance. These types of bacterial compounds are spread in different domains of biomolecules ranging from peptides, carbohydrate derivatives, organic acids, lipid and derivatives, amino acids and secondary metabolites, etc. The class and range of these commercial important biologically active compounds produced by bacteria include polysaccharides, oligosaccharides, exopolysaccharides (EPS), biosurfactants, proteins, peptides, vitamins, etc. Although the yield not only depends upon the type of product but also upon the kind of bacteria, its metabolic profile, nutritional source, and physiological conditions, advances in genetic engineering, fermentation technology, and advanced purification methodologies have helped in enhancing the bacterial product yields to a greater level.