Amylase can be obtained from several fungi, yeast, bacteria and actinomycetes; however, enzyme from
fungal and bacterial sources has dominated applications in industrial sectors. The application of an
amylase in industrial reactions depends on its unique characteristics, such as its action pattern, substrate
specificity, major reaction products, optimal temperature, and optimal pH12. Bacterial α-amylase
preferred for application in starch processing and textile industries due to its action at higher temperature
(75- 105) and neutral to alkaline pH13. Generally, production of this enzyme has been carried out by
submerged fermentation. Among the bacterial sources Bacillus subtilis, Bacillus staerothermophilus,
Bacillus amyloliquefaciens, Bacillus licheniformis, Bacillus acidocaldarius, Bifidobacterium bifidum and
Bifidobacterium acerans are important species. The present review was focused on bacterial amylase and
this review assesses the following chapters: Amylase, Microorganisms and amylases, Physiology of
amylases, Fermentation studies on bacterial amylase production and Commercial application of amylases.