The hydrolysis of starch to low molecular weight products, catalyzed by enzyme, a-amylase is one of the most important and successful commercial enzyme-catalyzed reactions used in the processing industry. From an industrial point of view, mostly bacterial and fungal sources have been used for the production of a-amylase. The properties of each a-amylase such as thermostability, pH optimum and their other physicochemical properties are important in the development of most suitable fermentation processes. The research from R. Vidyalakshmi, R. Paranthaman and J. Indhumathi in 2009 said; the production of extracellular amylase by Bacillus spp was optimized in a submerged fermentation. The production of the enzyme was maximum at 10h after inoculation. The effect of incubation period, pH of the medium and incubation temperature was optimized. The maximum productions of enzyme were obtained at 35C and pH 7.