It is became a routine work to isolate and produce amylase from different fungal sources, however, the current work aimed to produce amylase enzyme from bacterial source (Bacillus species). In order to do that, three different formulas has been chosen, the first one is only glucose (starch free), the second one is mixture of glucose and starch, and the last one is only starch (with six isolation), at pH 7 (±0.2) and (37°C). The production activity has been measured by spectrophotometer in each formula at until 8hours time intervals.
The results obtained from formula I showed no significant change in the level of glucose and this is because of the gene coding of amylase activity was turned off (enzyme repression) as a result of glucose availability. Formula II showed modest decrease in glucose concentration because the bacteria used the free glucose available rather than breaking up the starch to get glucose. However, in formula III there was an increase in the level of glucose concentration especially after one hour of incubation as a result of amylase enzyme activity.
Finally, formula III proved the production of α-amylase from Bacillus species isolated and identified from sweat food waste.