In Japanese-style soy sauce, 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone(HEMF) produced by Saccharomyces rouxii has antioxidant activity and anticarcinogenic effects. In Natto and Chunggugjang, microbial serine proteinase such as nattokinase produced by Bacillus species had fibrinolytic activity in vivo. In Korean-style soy sauce, brown pigments produces by Bacillus subtilis group strain have animutagenic effect, anticarcinogenic effect and antioxidant activity, and promote productiong of interferon. There are peptides having cytotoxicity in Korean-style soy sauce and soybean paste. In Korean-style Doenjang, unknown substances produced by Bacillus subtilis group strain have antimutagenic and anticarcinogenic effect. There is immunopotentiator produced by unknown microorganism in Korean-style Doenjang.