Amylases are the enzymes that hydrolyse starch or glycogen and produce, polymers of glucose subunits. a- amylases are one of the important and widely used enzyme in many sectors such asclinical, medicinal and analytical chemistry. Besides their use in starch saccaharification they also find applications in food, baking, brewing, detergent, textile, paper, and distilling industry. Amylase can be derived from several sources, such as plants, animals and microorganisms. Amylase can be produce from economically available agricultural starchy substrate using bacteria and fungi. Different agricultural starchy substrates such as soluble starch hordium, pearl millet, rice, corn, gram and wheat starch, banana peel, potato peel coconut oil cake, sesame oil cake, groundnut oil cake, palm kernel cake and olive oil cake were used for production of a-amylase using different microorganisms.
a-amylase, agricultural starchy substrate, microbial source, fermentation
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