Microbial enzymes are proteins derived from microorganisms, such as bacteria, fungi, or yeast, and they play a crucial role in various food processing applications. These enzymes are produced through fermentation processes where microorganisms are cultivated and allowed to produce the desired enzymes. During fermentation, the microorganisms secrete enzymes into the surrounding medium, and these enzymes can then be harvested, purified, and utilized in the food industry for processes like cheese making, bread baking, and the production of various beverages. The use of microbial enzymes in food processing enhances efficiency, improves product quality, and provides a more controlled and sustainable alternative to traditional methods.