Alpha-amylase helps to degrade starch by hydrolysing the
alpha-1,4-glycosidic bonds of oligo- and polysaccharides. Besides
in bacteria, it is also found in fungi, higher plants and animals.
Amylase is commonly used in the fermentation and baking industry.
The transferred alpha-amylase from B. licheniformis is
characterised by high heat resistance and a broad pH optimum.