α-Amylases from Microbial Sources – An Overview on Recent Developments

Abstract

This review covers the progress made in research on microbial α-amylase, a highly demanded industrial enzyme in various sectors such as food, pharmaceuticals, textiles, detergents, etc. Amylases are of ubiquitous occurrence and hold the maximum market share of enzyme sales. The article surveys the α-amylase family and the major characteristics, microbial sources, production aspects, downstream processing, salient biochemical properties, industrial applications, enzyme engineering and some recent research developments.

Keywords

• α-amylase
• α-1,4-O-glycosidic bonds
• fermentation
• process optimization
• enzyme characteristics
• enzyme engineering