DOI: 10.36347/sajp

Pages: 209-221

In this review properties and industrial application of microbial α-amylase produced by bacteria and fungi are discussed. α-Amylases are among the most important enzymes and are of great significance in industrially and ability to hydrolysing starch and related saccharides. The properties of amylolytic enzymes usually reflect the characteristics of the environment occupied by the living organism. α-Amylases are produced by microorganisms using submerged and solid state fermentation technique. The kinetic properties of α-amylase such as optimum temperature, optimum pH and thermostability are important in the development of fermentation process. Calcium ions are essential for activity and stability of α-amylases.