Good storage conditions are of paramount importance in the industrial production of enzymes. One of the major concerns is that the loss of activity during storage will result in the loss of product in its purest and most expensive form. Most enzymes have a restricted shelf-life owing to inherent active-conformation liability in the minority of molecules present in high energy states, at any temperature at any particular time. This loss can be suspended by cross-linking, immobilization or by using enzyme stabilizers, e.g. sugars, certain ions and co-factors. Most enzyme products are marketed as dry powders; a few enzymes are available in a liquid or suspension form. These products usually contain compounds which decrease the loss of enzyme activity during storage and check microbial growth, i.e., enzyme stabilizers and co-factors. Proteins (in particular enzymes) must be stored at in a suitable temperature and pH range and frequently in the presence of concentrated (approximately 1 M) glycerol, sucrose, or a similar substance, for the proteins to retain activity and prevent aggregation [90]. The compounds generally used for these purposes are glycols, propylene glycol, ethylene glycol, sorbitol, mannitol, thiol, reducing agents, sodium chloride, salts of organic hydroxy acids and other salts of buffers, sodium benzoate, and esters of parahydroxy benzoic acid. Recently, compounds such as gelatin, dextrans, partially hydrolyzed collagen, gum arabic, albumin, polyamines, poly-l-lysine and glycerol monoethers have been used as stabilizers. Enzyme containers should be kept sealed to prevent the escape of the stabilizing atmosphere and also to maintain the low moisture content (below 50%) of the solid product. The storage temperature should be low but not freezing, as freezing may cause denaturation of certain enzymes [90].