Bacterial amylase

Bacterial amylase (CAS 9000-85-5), also referenced as alpha-Amylase from Bacillus sp. and alpha-Amylase from Bacillus amyloliquefaciens, is an enzyme that catalyzes the breakdown of starch into fermentable sugars and dextrins.

Where is Bacterial amylase used?

• Baking: improves dough extensibility, crust color and loaf volume by degrading damaged starch
• Brewing and bioethanol: liquefies and saccharifies grain mashes, increasing fermentable sugar yield ahead of yeast fermentation
• Textile and paper: desizes starch-coated fabrics and modifies paper pulp viscosity
• Animal feed: supports starch digestibility in monogastric species, improving feed conversion ratios
• Derived from Bacillus strains, it operates efficiently at elevated temperatures for high-throughput industrial starch processing.

Good to know: Food-grade and feed-grade specifications are the most commonly traded, with activity levels and thermostability profiles varying by Bacillus strain and production process. Pharmaceutical and diagnostic grades may adhere to Ph. Eur., BP, EP or ACS quality standards depending on regional requirements.

Commercial specifications

• Activity expressed in SKB, KNU or FAU
• FCC and USP standards for safety and purity