Increased uses of microbial enzymes in cheese processing are largely responsible for the use of enzymes in dairy industry, which is the next largest application industry followed by the beverages industry. Microbial enzymes such as fructosyltransferase, laccases, amylases, lipase, and cholesterol oxidase, as well as their potential applications in various industries. GUS in the form of β-glucuronidases acting as main gut enzyme have been sued in the pharmaceutical and clinical trials for testing the drugs toxicity prior their use in the human body. Amylase is the most important microbial enzyme that involved in the digestion of starch into small molecules of sugars. Amylase obtained from microorganisms usually less expensive and catalyzed the breakdown of starch in effective ways while the amylase obtained form plants as well as other animals required lots of chemicals and other microbial process for their separation, purification as well as their characterization. Submerged fermentation is the cultivation of microorganisms in liquid nutrient broth. Industrial enzymes can be produced using this process. In a batch process, all nutrients are provided at the beginning of the cultivation, without adding any more in the subsequent bioprocess.