Table 2. Industrial applications of α-amylase .

Industry	Application	Further explanation	Microorganism
Detergent (laundry and dish wash)	Starch stain removal	Detergents containing chemicals don't break down easily in waste-water and cause pollution and eutrophication in the rivers/water bodies so the same may be replaced by enzyme which enhances the detergents ability to remove tough stains and making the detergent environmentally safe. The targeted benefit of enzyme inclusion in detergents is due to much milder conditions; 90% of all liquid detergents contain α-amylase. These enzymes degrade the residues of starchy foods	Bacillus orAspergillus (Amylases with activity at lower temperatures, alkaline pH, and oxidative conditions)
Starch liquefaction	Dispersion of insoluble starch granules in aqueous solution and decreasing viscosity followed by partial hydrolysis and	This is the most widespread applications of α-amylases (thermostable) which are used for starch hydrolysis into starch hydrolysates such as glucose and fructose. Because of their high sweetening property, these are used in huge quantities in the beverage industry as sweeteners for soft drinks. Liquefaction process causes reduction in viscosity and partial hydrolysis of starch thus avoided during subsequent cooling.	Bacillus species (thermostable) amyloliquefaciens ; Bacillus stearothermophilus or Bacillus licheniformis
Fuel alcohol production	Starch liquefaction and saccharification	Ethanol has been used as fuel a since the early days of the automobile. Ethanol is a significant product of 21st century with its versatile usages and widely consumption across the globe. For the ethanol production, starch is the most used substrate due to its low price and easily available raw material. In this production, starch has to be solubilized and then submitted to two enzymatic steps in order to obtain fermentable sugars. The bioconversion of starch into ethanol involves liquefaction and saccharification, where starch is converted into sugar using an amylolytic microorganism or enzymes such as α-amylase, followed by fermentation, where sugar is converted into ethanol	As yeast Saccharomyces cerevisiae
Food industry	Bread softness and volume, flour adjustment; Juice treatment, low calorie beer	Wide applications of α-amylases in food industry include baking, brewing, starch liquefaction as well as a digestive aid (5). They are widely used in baking industry as flavour enhancement and antistaling agent to improve bread quality. α-amylases converts starch to smaller dextrins, which are subsequently fermented by the yeast. improves the taste, crust colour and toasting qualities of the bread; Amylases are also used for the clarification of beer or fruit juices, or for the pretreatment of animal feed to improve the digestibility of fiber	Thermostable maltogenic amylase of Bacillus stearothermophilus
Textile industry	De-sizing	Modern production processes for textiles introduce a considerable strain on the warp during weaving. The yarn must, therefore, be prevented from breaking. For this purpose a removable protective layer is applied to the threads. Sizing agents like starch are applied to yarn before fabric production to ensure a fast and secure weaving process. Starch is later removed from the woven fabric in a wet-process in the textile finishing industry. The α-amylases remove selectively the size and do not attack the fibers	Bacillus stain
Pulp and paper	De-sizing; Starch-coating, de-inking, drainage improvement	As for textiles, sizing of paper is performed to protect the paper against mechanical damage during processing. It also improves the quality of the finished paper. The size enhances the stiffness and strength in paper. It also improves the erasibilty and is a good coating for the paper.	-