Beta-Amylase is an enzyme that plays a crucial role in the breakdown of starches into sugars. It works by cleaving the bonds between glucose units in starch, producing maltose, a disaccharide sugar. This process is essential in various biological and industrial applications, including brewing and baking. Found in plants, bacteria, and fungi, Beta-Amylase is particularly important in the malting process of grains like barley. During malting, the enzyme activates and helps convert stored starches into fermentable sugars, which are vital for the production of alcohol and other products in the food industry.