Bacillus velezensis is a Gram-positive and spore-forming bacterium. It has potent antimicrobial properties that can be used to promote plant growth and as a pesticide by inhibiting pathogens. B. velezensis has the capability to generate a diverse range of enzymes that have potential applications in various fields, such as enzyme production, fermented food, degradation of pollutants, and bioenergy. In addition, B. velezensis is a promising probiotic. It possesses high bile-salt tolerance characteristics and has a high success rate of colonization in the intestinal mucosa. Besides, the strain can also regulate gut microbiota constitute by increasing the number of beneficial microorganisms and decreasing the number of pathogens. Furthermore, based on its special properties, including high-yield protease production and high salt-tolerance, B. velezensis shows potential for use in marine protein fermentation, opening up new avenues for the development of novel food products and bioactive peptides. In addition, B. velezensis can shorten the fermentation time as well as improve the nutritional value and flavor of fermented food. The safety of B. velezensis for food production was evaluated. This review provides valuable insights into the potential uses and benefits of B. velezensis, particularly in the context of fermented foods.