The microbial amylases: an overview with practical consequences and applications

Abstract

The amylase enzymes work to convert molecules of starch or glycogen into molecules of glucose or maltose. Amylases are produced by a large number of living organisms, including bacteria, plants, and people. Here, we provide an overview of these essential enzymes, outlining their classification, mechanism of action, applications in industry, and production technologies such submerged fermentation (SmF) and solid-state fermentation (SSF). The formulas used to determine amylase activity are also emphasized in this essay. Every data item in this document is explained with an illustration. This technical study might be essential for the work of the amylase enzyme.