The most common naturally occurring carbohydrate reserve in plants is called starch, and it can be found in grains, legumes, tubers, roots, and even young fruits like mangos and bananas. Usually used as a food addition, starch improves a product's quality in several ways, including pharmaceuticals, thickening, stabilizing, and texture enhancement. Microorganisms are useful to man for their natural roles in the biosphere and because they can be deliberately exploited in several ways. This exploitation is increasing rapidly and it forms the basis of the current revolution in biotechnological industries. Enzymes in industrial processes have been used for several decades. The use of enzymes of animal origin like papain in the tenderization of meat has been practiced for a long back. However, the large-scale extraction of enzymes of animal and plant origins has been difficult and costly. Therefore, efforts were made to use microorganisms as an alternate source of industrial enzymes. Microbes as the source of enzymes have the advantage of large-scale fermentation, ease in isolation and purification of target enzymes, and easy genetic manipulation to enhance enzyme yields. Amylases are starch hydrolyzing enzymes that break down starch into small molecular weight products like dextrin, malt oligosaccharides, maltose, and glucose. Depending on the type of sugar linkages they hydrolyze and the products formed, starch-hydrolyzing enzymes are of different categories like α-amylase, β-amylase, glucoamylase, and debranching enzymes. Even though amylases can be found in a variety of creatures, including plants, animals, and microbes, the enzymes derived from microbial sources typically have potential uses in several commercial processes, including those in the food, pharmaceutical, textile, and paper industries. In the starch processing sectors, microbial amylases have effectively taken the place of chemical hydrolysis of starch.