Amylase producing bacterial strains associated withrnkocho and tef fermentation were isolated. The strain fromrnfermenting kocho was identified as Bacillus subtilis whilernthe strain from fermenting tef was identified as Bacillusrnlicheniformis.rnConditions for the productions of amylases wererninvestigated. The bacterial strains secreted amylase intorna liquid medium containing 1% soluble starch. When starchrnwas replaced by disaccharide and monosaccharide, amylasernproduction was reduced. Amylase production was higher withrnunfermented kocho compared to other native straches. Ofrnthe nitrogen sources tested, the greatest growth and amylasernproduction were obtained with 0.5% peptone. The mostrnappropriate metal salt for amylase production was foundrnto be 0.02% MgS04. 7H20Â· Amylase was produced over a widernpH range (4.5 to 9.5 for Bacillus subtilis and 5 to 10rnfor Bacillus licheniformis with the maximum activity betweenrnpH 6 and 8. Amylase produci ton was greater at temperaturesrnfrom 18 to 24 (room temperature) at 72 hour of cultivation.rnThe amylases which were found to be extracellular werernoptimally active at 400 C and pH 5.6. Bacillus licheniformisrnT 31 amylase was also active at pH 8. The amylases of bothrnorganisms retained 100% activities for 1 hour at 60oC. Thesernenzymes were stable in the pH range of 5.5-8.5. MgS04,CaC12rnand BaC12 were found to stimulate amylase activity. Thernamylases were stable in 0.5 M NaCl with 64% -78% of theirrnoriginal activities being. retained after 24h. In additionrnto amylase, Bacillus subtilis also produced pullulanse.rnUsing chromatographic analysis, glucose, maltose andrnmaltotriose were detected as products of hydrolysis .