**1. Introduction**

The fermentation process involves actual growth of the microorganism and product formation under agitation and aeration, optimum environmental conditions to provide uniform and adequate oxygen to the cell for growth and survival. A fermentation process is a biochemical process and, therefore, has requirements of sterility and use of cellular enzymatic reactions instead of chemical reactions aided by inorganic catalysts, sometimes operating at elevated temperature and pressure. Indigenous fermentation process draws the type attention of food scientists for taking the strategies of food security [1]. Microorganisms in fermented foods play major roles in health sector such as production of antimicrobial compounds, antioxidant, and probiotics properties.

The significance of fermentation of different substrates has gained attention in the beginning of the nineteenth century with profound resultant effects. Some products were produced via fermentation viz.; acetone, glycerol, lactic acid, butanol and baker's yeasts. Due to urgent need to treat the World War II army fighters, several metabolites such as amino acids, antibiotics and vitamins were produced

via fermentation. Submerged fermentation with larger volumes under aerobic conditions with moderate process control was established during this period. In subsequent years, the fermentation industry has seen constant improvement with leaps and bounds on the production of high-value metabolites, including various antibiotics and growth hormones, using sophisticated bioreactors [2, 3].

Purification of enzyme is often a multifarious process and a number of procedures are normally employed in succession to obtain adequately high purity state. The idea is to use less expensive but simple methods at nascent stages when the volume is large and more expensive and advanced techniques when the volume is relatively small [4]. The aims are to obtain high final degree of purity; enhanced enzyme activity and reproducibility of the products. It obvious that extraction procedures release a number of other cell components like other enzymes, proteins, polysaccharides and nucleic acids apart from the target enzyme into the medium, this often resulted into increasing the viscosity of the solution depending on their polymeric structure. It is of great significance as to receive knowledge about functional and structural properties of the substance and to predict its applications.
