 Proteases are enzymes that break down proteins into smaller peptid chains and amino acids. These enzymes are widely used in the food, pharmaceutical, leather and detergent industries due to their ability to degrade protein-based materials. Recent research has focused on discovering new proteases with unique properties and optimizing existing protease production methods. This review summarizes some of the most recent studies on alkaline proteases, including their isolation from different sources, effects of environmental and nutritional factors on production, and enzymatic and physical characteristics. This article was authored by Canupria-Migliani Sharma, Rajesh Kumar, Sabi Panwar and others.