Microbial proteases are important enzymes used in the food industries. But, the commercially improtant proteases are extracellular enzymes which essentially are excretions of the living organisms into the surrounding medium (Yamamoto, 1975). Fungal proteases are used in the United States for the modification of wheat proteins in bread doughs (Barrett, 1975),- in meat tenderizing (Bernholdt, 1975), and in several less-important applications (Lout & Rombouts, 1990 and Gerhartz, 1990). In the Orient, fungal and bacterial proteases are used in the production of various types of traditional foOds (Yamamoto, 1975), i.e., to make miso (fermented soybean paste) in Japan. Today, alkaline protease is formulated into most commer‌cially available detergents. It has been observed that protease promotes removal of natural soil which contains protein stains (Minagawa et al., 1978; Nil et al., 1986; Price & Stevens, 1989 and Shady, 1997). In a similar manner, the proteases of fungi play a vital role in the production of cheeses. Fermentation processes initiated by Penicillium roqueforti and P. ca‌memberti are well known examples (Ming, 1982). Bacterial proteases are not used widely in food processing. They are used to a minor extent in chillproofing, in the production of protein hydrolyzates (as condime‌nts), in the production of condensed fish solubles, and as feed supplements. Bacterial proteases are used on a much larger scale in nonofood applications, as in textile de-sizing and in the recovery of photographic film (Yamamoto, 1975; Monsan et al., 1978; Kalisz or al., 1986 and Sutar et al., 1986). When microbial proteases are used in food processing, the microorganisms must be nonpathogenic, and must not produce any type of toxins. Aspergillus flavus