The market in industrial enzymes for detergents, starch, food, fabric, and so on has been estimated at more than 1600 million US dollars in 1999. The usage of detergent enzymes, such as protease, cellulase, aamylase, and lipase, forms 35% of the world market. The enzymes now are incorporated into more than 80% of heavy-duty laundry detergents in the world. Furthermore, alkaline protease and alkaline aamylase have been frequently used in automatic dishwashing detergents especially in the US and Europe. We have exploited large-scale production of alkaline cellulases, alkaline proteases, and an alkaline α-amylase, and the enzymes have been incorporated into heavy-duty compact detergents and/or bleaches. The problems are that traditional alkaline proteases and alkaline α-amylases are seriously inactivated by chemical oxidants and chelating reagents and are thermally unstable, especially when the enzymes are used in automatic dishwashers. Here, we describe the improvement of thermostability and oxidative stability of our alkaline liquefying α-amylase designated LAMY. Furthermore, we show a novel amylase that is extremely resistant to chemical oxidants and chelating reagents.