The world market for enzymes is expected to recover from a difficult 2009 to reach $7 billion in 2013. Continued strong demand for specialty enzymes, as well as above-average growth in the animal feed and ethanol production markets, will drive advances.

Among the industrial enzyme markets, animal feed and ethanol production will both achieve above-average advances, while the food and beverage market will grow at a slower, but healthy pace.

Worldwide, more than 12 billion gallons of ethanol are produced annually but only about 1/3 of that is produced in the United States and mostly from cornstarch. Overall, the global ethanol market is expected to grow to nearly 30 billion gallons / year by 2020. This estimated increase in ethanol production would result in a yearly revenue ~ $1.1 billion and will create a corresponding increase in the need for our products and services.

Amylases constitute a class of industrial enzymes having approximately 20% of the enzyme market. It is desirable that α- amylases should be active at the high temperatures of gelatinization (100-110°C) and liquefaction (80-90°C) to economize processes, therefore there has been a need for more thermophilic and thermostable α-amylases.

The spectrum of amylase application has widened in many other fields, such as clinical, medical, and analytical chemistries, as well as their wide spread application in starch saccharification and in the textile, food, fermentation, paper, brewing and distilling industries.

There is a very huge demand to improve the stability of the enzymes to meet the requirements set by specific applications, especially with respect to temperature and pH. α-Amylases are generally stable over a wide range of pH from 4 to11.  The optimum temperature for the activity of α-amylase is related to the growth of the microorganism from which the enzyme is derived. Thermo stabilities are affected by many factors likethe presence of calcium, substrate and other stabilizers