This study was carried out to investigate changes of protease and amylase activities and nitrogen content in Chungkookjang prepared by Bacillus subtilis S8 and different soybean. Amino-type nitrogen and ammonia-type nitrogen contents increased with an increase in fermentation time and was the highest in black soybean Chungkookjang. The number of viable cells increased up to 24 h of fermentation at all temperatures tested; especially, their levels were the highest at $40^{circ}C$. Protease activity was the highest in black soybean Chungkookjang. ${alpha}$-amylase activity increased significantly up to 6 h of fermentation at $30^{circ}C$ and $40^{circ}C$ and then maintained constantly. It also increased up to 30-36 h of fermentation at $45^{circ}C$ and then decreased. ${eta}$-amylase activity was the highest in black soybean Chungkookjang at $35^{circ}C$ and $40^{circ}C$ and in yellow soybean Chungkookjang at $45^{circ}C$. Production pattern of reducing sugar was similar to that of ${eta}$-amylase. Amino-type nitrogen, viable cell number and reducing sugar content and ${eta}$-amylase activity was the highest in Chungkookjang fermented at $40^{circ}C$. Considering amino-type and ammonia-type nitrogen contents, Chungkookjang fermentation using yellow soybean was favorable. However, the fermentation using black soybean was favorable, considering protease and amylase activities and reducing sugar content.