الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
1.INTRODUCTION
Enzymes are highly specific catalysts present in the cells of living organisms in tiny amounts, which are an irreplaceable substance for speeding up all biological reactions. Enzymes work at modest conditions compared to that required by chemical catalysts for operation. More than 3000 different enzymes have been identified and many of them being used in various biotechnological and industrial applications (Suganthi et al., 2013).
Microbial enzymes are preferred to those from both plant and animal sources because they are cheaper to produce, and their enzyme contents are more predictable, controllable and reliable (Burhan et al., 2003). These naturally occurring enzymes are quite often not readily available in enough quantities for food applications or industrial use. However, by isolating microbial strains that produce the desired enzyme and optimizing the conditions for growth, commercial quantities can be obtained. This technique, well known for more than 3,000 years, is called fermentation (Oyeleke et al., 2011).
Now, enzymes are being used in detergents, paper industry, textile industry, food industry, pharmaceutical, diagnostics and many others industrial applications (Sundarram and Murthy, 2014).
Bacillus species such as B. subtilis, B. amyloliquefaciens and B. licheniformis are used as bacterial workhorses in industrial microbial cultivations for the production of a variety of bio- products specially the enzymes. B. amyloliquefaciens was able to produce large varieties of extracellular enzymes, of which amylases are of particularly considerable industrial importance (Deb et al., 2013). Amylases are starch-degrading enzymes, they degrade starch and related polymers to yield products characteristic of individual amylolytic enzymes. Among