α-Amylase from Bacillus sp. is an enzyme used extensively in the food industry to break down starch into simpler sugars such as maltose and dextrin, enhancing the texture, flavor, and volume of baked goods, and aiding in sugar syrup production. In brewing, it converts starches in grains into fermentable sugars, crucial for alcohol production. It is also applied in detergents to degrade starchy stains, improving cleaning efficiency. In the textile industry, it aids in desizing processes by removing starch from fabrics to prepare them for dyeing. In the paper industry, it improves pulp quality and reduces the use of harmful chemicals. Additionally, it plays a role in biofuel production by breaking down starch into fermentable sugars for ethanol synthesis. Its enzymatic action is vital in various industrial processes requiring starch hydrolysis.