Bacterial strain (AVMB2) isolated from Chilli rhizosphere were screened for Amylase production and tentatively identified as genus Bacillus by morphological, physical, physiological, biochemical and molecular characterization by partial 16S r RNA gene sequencing. α-amylase enzyme production was quantitatively characterized from Bacillus strains and optimized the culture conditions for bioprocessing under submerged fermentation with different organic sources. The production of amylase was increased by 35-60% under optimized conditions of 35°C, pH7.0 with starch as carbon sources and peptone as nitrogen sources respectively after 48 hrs of incubation. Soya bean oil seed cake induced maximum amylase production
