In order to develop functional Chunggukjang,black bean was fermented with Bacillus subtilis (CH 3-5) and Bacillus amyloliquefaciens (CH 51 and CH 86-1) with fibrinolytic activity.Changes in fibrinolytic activity (FA),total phenolic content (TPC),DPPH radical scavenging activity (DA),ABTS radical scavenging activity (AA),and reducing power (RP) of black bean were investigated during fermentation at 37℃ for 3 d.FA of black bean significantly increased.