Owing to the production of alpha, beta and gamma amylase subtypes; starch degrading microbes, especially bacteria have an invincible role in the food, fermentation, textile and paper industries. Of them, α -amylases from Bacillus spp. have contributed tremendous advancements in bio-industry, especially in starch, detergent and pharmaceutical arena. Though general reviews are seen in literature on amylases, no focused review is available yet solely on α -amylases produced by Bacillus spp. Hence, this focused review on α -amylases from the genus Bacillus is designed in such a way that it should give a vivid picture on most of the aspects on bacillial α -amylases in a handy module with an industrial perspective. With a short introduction on amylases in general, α -amylases from various species of Bacillus reviewed herein encompasses production of α -amylases by submerged and solid-state fermentations; nutrients and other factors required for maximizing production; immobilization strategies for whole cells or purified enzyme; an overview on the molecular weight of the enzyme; followed by distinct sections for purification, characterisation, stability and crystal structure; and concluded with a section on industrial applications of the α -amylases from Bacillus spp.
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