A bacterial strain which was capable of producing extracellular soymilk-clotting enzyme was isolated from soil samples during the course of screening test. The characteristics of the isolated strain K-324-7, indicated that the strain belonged to species of Bacillus cereus. The crude purification of this enzyme was precipitated by salting out with ammonium sulfate of 0.8 saturation. The optimal pH for the enzyme activity was at 6.l ∼7.0 and below 50℃. The optimal culture medium for the production of soymilk dotting enzyme were consisted of 0.2% glucose, 0.2% peptone, and 0.5% KH₂PO₄ with initial pH value of 6.5. The activity of enzyme was maximum when the microbe was cultured for 3 days at 35℃.