During starch hydrolysis, α-amylases act first to hydrolyse the internal linkages of the starch molecules and thus provide opportunity for saccharification via the glucoamylases, suggesting that production of native α-amylases would precede that of glucoamylases. In the presence study, the activity of the recombinant α-amylase activity increased slightly faster than that of glucoamylase, which is in agreement with the findings of Yamada et al. [18] that the activity of the S. bovis α-amylase peaked before that of the R. oryzae glucoamylase when expressed in S. cerevisiae. The delay may be ascribed to the need for dimerization of the glucoamylase prior to its functioning on insoluble starch, as was described for the A. niger glucoamylase