Bacillus spp., which contributes to the fermentation of Cheonggukjang, is a common strain in nature (soil, air etc). Traditional production of Cheonggukjang may be caused unwanted fermentation or food harmful microorganisms. Therefore, in recent years, Cheonggukjang has been manufactured using starter strains. In this study, Bacillus strains were isolated from traditional fermented productions, and Bacillus cereus and biogenic amine production strains were removed and selected first. Enzyme activity was measured and secondary selection was performed based on protease activity. Then, the inhibitory effect of the second-selected strain on food-harmful microorganisms was evaluated, and the productivity of poly-γ-glutamic acid was confirmed. JBG17019 and JBD17076 were selected on the basis of poly-γ-glutamic acid productivity (6.44, 5.90 mg/g, respectively) and two strains were identified as Bacillus subtilis and Bacillus amyloliquefaciens using 16s rRNA gene, respectively. After that, Cheonggukjang was prepared by using selected strains and fermentation characteristics were confirmed. First, the content of poly-γ-glutamic acid was measured during fermentation period. As the fermentation period increased, the poly-γ-glutamic acid content was found to increase (7.61 to 11.60 mg/g, 7.06 to 19.89 mg/g, respectively). However, the content of JBD17076 strain was higher at 72hr fermentation (19.89 mg/g). Viscosity also showed the same tendency as poly-γ-glutamic acid content. Vitamin K2 content was similar for 24hr and 48hr, but increased rapidly during 72hr fermentation (284.48, 301.23 μg/100g, respectively). The fibrinolytic activity of JBG17019 was high at 24hr fermentation (134.31%), gradually decreased at 48hr and 72hr (113.70%, 109.52%, respectively) and JBD17076 was low at 24hr and 48hr (69.69%, 76.55%, respectively) and then increased to same level of JBG17019 at 72hr (101.79%). In protease activity, JBG17019 showed similar activity during fermentation (1.72, 156, 1.66, repectively), and JBD17076 was high at the beginning of fermentation (2.30, 2.28 respectively), and decreased to the same level of JBG17019 at 72hr. The total free amino acid content of JBG17019 was significantly higher than that of JBD17076. The contents of glutamic acid and lysine of JBG17019 was increased as compared before fermentation (98.40 to 1210.58, 654.95 to 2046.93 mg/kg, respectively). Therefore, Bacillus subtilis JBG17019 and Bacillus amyloliquefaciens JBD17076 were obtained and their fermentation characteristics were confirmed. Considering the fermentation characteristics of these two strains, the possibility of being an industrially useful strain was confirmed.