A Bacillus strain from Korean soil was isolated and identified to be Bacillus licheniformis B1 through various biochemical tests, VITEK, and MIDI system analysis. The strain produced extracellular amylase and protease. Whether or not the strain can perform Chungkookjang fermentation with autoclaved soybean and Kanjang fermentation was determined in this study. In Chungkookjang fermentation, browining materials of strong anti-oxidant increased 8-fold, and 2-fold in Kanjang, compared with initiation material for fermentation. Maximal protease activity in Chungkookjang was observed one day after inoculation. Protease activities in Kanjang decreased to the half, and then maintained constant values during fermentation, probably due to the inhibitory effect of salt on protease activities. High molecular mass of nucleic acids was identified in Chungkookjang and Kanjang. Since the nucleic acids were not observed in autoclaved soybean, they seem to be originated from B. licheniformis B1. This study demonstrated successive fermentation of Chungkookjang and Kanjang by B. licheniformis B1 isolated from nature, and suggested possible development of food rich in browing and nucleic acids.