This study was attempted to simplify the complex steeping mechanism and propose the scientific approach of microorganism. As Enzyme activity showed that as steeping hours increase, the α-amylase activity increased. Most commonly microorganisms in steeping liquid were Corynebacter spp., Candida spp. and Lactobacillus spp. According to results, steeping acidifies the character of glutinous rice, affecting the starch`s α-amylase and bring about component`s changes. As Candida spp. and Lactobacillus spp. of the steeping liquid increase, the character of liquid is acidifying.