α-Amylase from Bacillus sp. is used extensively in the food industry to break down starch into simpler sugars, enhancing the texture and shelf life of baked goods like bread. In brewing, it converts starches in grains into fermentable sugars, crucial for alcohol production. Also employed in detergent formulations to break down starchy stains on fabrics. In the textile industry, it aids in desizing processes by removing starch from woven fabrics. In the paper industry, it is used to improve paper quality. Additionally, it plays a role in biofuel production by breaking down starch in biomass into fermentable sugars for ethanol production. Its applications extend to the pharmaceutical sector, where it is used in digestive aid formulations.