Starch hydrolyzing enzymes constitute 30% of global enzyme consumption and are the second most important commercial enzymes with 25% of global enzyme market share . Among them, α-amylase is the most important starch hydrolytic enzyme and has several applications in starch processing, baking, dishwasher detergents, textile desizing, medicine, pulp and paper, and in the beer industry. However, the requirements for each sector are very specific and mainly concern pH, oxidative stability, resistance to chelators and temperature behavior. Therefore, a single enzyme cannot meet all industrial demands and therefore there is a constant demand for researching new enzymes with better thermostability, wide pH range, surfactant stability and crude starch digestion properties to suit various industrial applications. Nature is home to several new microorganisms that can produce new enzymes suitable for industrial applications. Therefore, an effort was made to isolate strains capable of producing high titer of industrially important amylases, which could maintain their activity and stability under various industrial conditions by examining the soil sample from Assam, India. Subsequently, the taxonomic identification of the isolated strains was carried out by polyphasic approach, and then the culture conditions of such potent bacteria were optimized to maximize their α-amylase production. Subsequently, efforts have also been made to isolate, purify and biochemically characterize α-amylases from promising microbial strains and also to search for possible industrial applications of such purified enzymes. Subsequently, the gene for the promising α-amylase was cloned and expressed in E. coli to produce commercially acceptable yields. Let's consider...... half of the article ...... respectively after six hours of incubation at 60°C. It also forms deep holes and erodes the smooth surface of all starch granules tested, indicating its usefulness in starch processing industries. Studies supplementing bread with AmyBS-I and commercial α-amylase (Himedia) demonstrated that bread supplemented with AmyBS-I had better bread improvement quality than control bread and bread supplemented with commercial enzymes. Partially purified α-amylase from B. subtilis strain AS01a was also used for immobilization studies on magnetic nanoparticles (MNPs) and it was found that an approximately 26-fold increase in specific activity was observed with immobilization. compared to the substance it releases enzymes. Continuous starch hydrolysis experiment by MNP-bound enzyme showed that there was a significant increase in starch hydrolysis compared to free unbound enzymes.