Amylases are among the most important enzymes used in various industries. They represent approximately 30% of the world enzyme production. These are of ubiquitous occurrence and hold the maximum market share of enzyme sales. These comprise hydrolases, which hydrolyze starch to diverse products as dextrins, and progressively smaller polymers composed of glucose units. They are highly demanded in various arrays such as food, pharmaceuticals, textiles, detergents, etc. However, enzymes from mold and bacterial source have dominated applications in industrial sectors while few species of yeast were studied for the amylases production. This review focuses on the amylolytic yeasts and their enzymes and we were interested at α-amylase and pullulanase, their distribution, structural-functional aspects, physical and chemical parameters, and the use of these enzymes in industrial applications.