Two major classes of amylases have been identified in microorganisms, namely α-amylase and glucoamylase (Jespersen et al., 1991). Among various extracellular enzymes, α-amylase ranks first in terms of commercial exploitation (Kim et al., 1999).α- Amylases (α-1,4-glucan-4-glucanohydrolases; EC 3.2.1.1) are one of the most widely enzyme complexes in animals, higher and lower plants, and microbes. Because of α-amylases important biochemical roles in organism growth and development, these enzymes from different origins including bacteria, nematodes, mammals and insects have been purified and their physical and chemical properties characterized (Ravan et al., 2009). Although, amylases can be obtained from several sources, such as plants, animals and microorganisms, the enzymes from microbial sources generally meet industrial demand.