Alpha-Amylases: constitute a class of enzymes syntheized by a variety of organisms from bacterial to fungi to humans that break down large molecules known as polysaccharides. Polysaccharides, such as starch and glycogen, are defined as long chain polymers made up of repeating simple sugar molecules like glucose, among others. Alpha-amylases sever the bonds between adjacent sugars in a polysaccharide to yield single or short chain simple sugars that can provide energy or be used as building blocks for other cellular processes. On average, alpha-amylase enzymes comprise about 500 amino acids.

Beyond a widespread role in natural systems, alpha-amylases also have important commercial applications in detergent formulations, sugar refining, and ethanol production. Of particular note, many alpha-amylasees dervied from bacteria of the genus Bacillus exhibit exceptional enzymatic activity, which has made those bacterial enzymes attractive for commerical usch. One suhc product is a preparation of alpha-amylase derived from B. licheniformis (“BLA”) that is the subject of a famous Court decision concerning written description (see Ypatent Blog and “Novozymes” case).