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The demand for technical enzymes corresponded to a market size equal to 1 billion USD in 1999 [100]. Some of these enzymes are the thermostable enzymes, which are well represented in different industrial processes and constitute more than 65% of the worldwide market [101]. Enzymes were implemented in many important industrial products and applications such as in the paper industry, detergents, drugs, degradation of different wastes, textiles, food, pharmaceuticals, leather, degumming of silk goods, manufacture of liquid glue, cosmetics, meat tenderization, cheese production, growth promoters, etc. Enzymes used with detergent are the most important and profitable applications with a market size equal to 0.6 billion USD in 2000 (Novozymes data) [100]. The first use of enzymes in detergents occurred in 1913 when Röhm and Haas introduced crude trypsin into their detergent Burnus based on a German patent issued to Otto Röhm (1913) [100]. Enzymes used with detergent must be stable and function well in the presence of a variety of potentially unfriendly detergent ingredients (e.g., anionic/ non-ionic/cationic surfactants, chelators (e.g. EDTA), builders, polymers, bleaches) and in various forms of detergent products (i.e., liquids and powders) [100]. Thermostable enzymes are active and stable at temperatures higher than optimal growth of their producer strains. Bacilli strains isolated from diverse sources with diverse properties have made these organisms the focus of attention in biotechnology. Thermostable enzymes can be produced by both thermophilic and mesophilic microbes. The use of high temperature has many significant applications due to solubility and reducing viscosity [102, 103].