Amylases are one of the main enzymes used in industry. Such enzymes hydrolyze the starch molecules
into polymers composed of glucose units. Amylases have potential application in a wide number of
industrial processes such as food, fermentation and pharmaceutical industries. -Amylases can be obtained
from plants, animals and microorganisms. However, enzymes from fungal and bacterial sources have
dominated applications in industrial sectors. The production of -amylase is essential for conversion of
starches into oligosaccharides. Starch is an important constituent of the human diet and is a major storage
product of many economically important crops such as wheat, rice, maize, tapioca, and potato. Starchconverting
enzymes are used in the production of maltodextrin, modified starches, or glucose and fructose
syrups. A large number of microbial -amylases has applications in different industrial sectors such as
food, textile, paper and detergent industries. The production of -amylases has generally been carried out
using submerged fermentation, but solid state fermentation systems appear as a promising technology. The
properties of each -amylase such as thermostability, pH profile, pH stability, and Ca-independency are
important in the development of fermentation process. This review focuses on the production of bacterial
and fungal -amylases, their distribution, structural-functional aspects, physical and chemical parameters,
and the use of these enzymes in industrial applications.
