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. This enzyme is found in many organisms, including plants, bacteria, and fungi. In plants, beta-amylase helps in energy mobilization during growth and development. In the food industry, it is used to enhance the sweetness and fermentability of products, making it valuable for producing beverages and baked goods.