The present invention relates to a manufacturing method for fermented soybeans using Bacillus subtilis strain SCM 685 having an antimicrobial activity against a pathogenic microorganism of fermented sauce and a degrading activity of biogenic amine, and to fermented soybeans manufactured by the same. The manufacturing method for fermented soybeans using Bacillus subtilis strain SCM 685 having an antimicrobial activity against a pathogenic microorganism of fermented sauce and a degrading activity of biogenic amine according to the present invention includes a step in which fermentation is performed with steamed soybeans inoculated with Bacillus subtilis strain SCM 685 having an antimicrobial activity against a pathogenic microorganism of fermented sauce and a degrading activity of biogenic amine. The manufacturing method for fermented soybeans using Bacillus subtilis strain SCM 685 having an antimicrobial activity against a pathogenic microorganism of fermented sauce and a degrading activity of biogenic amine according to the present invention that has the above-described configuration: efficiently suppresses the growth of toxin-generating Bacillus cereus, which is a problem associated with traditional sauce fermentation is excellent in terms of food-poisoning microorganism growth inhibition activity, enzyme activity, antioxidant activity, and an antithrombotic effect and is excellent in terms of degrading activity against biogenic amine generated during fermentation. Accordingly, the present invention can result in functional fermented soybean production with high added value, is useful in food industry associated with bean fermentation, and can be used in production of food excellent in thrombolysis and immune cell activity.COPYRIGHT KIPO 2016본 발명은 장류의 유해 미생물에 대한 항균활성 및 바이오제닉 아민 분해활성이 있는 바실러스 서브틸리스 SCM 685 균주를 이용한 청국장의 제조방법 및 이에 의해 제조된 청국장에 관한 것이다.본 발명에 따른 장류의 유해 미생물에 대한 항균활성 및 바이오제닉 아민 분해활성이 있는 바실러스 서브틸리스 SCM 685 균주를 이용한 청국장의 제조방법은 증자된 대두에 장류의 유해 미생물에 대한 항균활성 및 바이오
