Glucoamylase and alpha amylase producing fungal and bacterial strains werernstudied. The fungal isolate previously isolated by Abreham Tesfaye belongs to therngenus Aspergillus and was designated as Aspergillus No 43 (Asp 43). The bacterialrnisolate (designated as Bacillus sp CRC) which was isolated from Hot spring aroundrnlake Chitu was Gram positive, rode ,motile catalase positive and central endosporrnformer. Asp 43 glucoamylase was optimally active at pH 4 and temperature of 65 OC.rnwhere as Bacillus CRC alpha amylase showed maximum activity at a pH range of 5-rn6 and temperature of 80 OC. Addition of 5 mM Ca2+ did not affect the temperaturernprofile of both types of amylases. However the bacterial amylase was Ca dependentrnfor its themostability, and this enzyme retained about 53 % of its original activity afterrn3 hr incubation at 80 OC. In addition Bacillus CRC was stable over a broad pH rangernretaining more than 80 % of its original activity in the pH range of 4.5 â€“ 8.0 . Asp.43rngrown in SSF medium at 25 OC produced maximum enzyme when the moisturerncontent of the wheat bran used as a sole carbon source was 66.7 %. The optimumrnpH and temperature for maximum enzyme production by Bacillus CRC in liquidrnmedium was 6.0 and 55 OC respectively. Bacillus CRC produced maximum enzymernwhen the sole carbon and nitrogen sources were starch and trypton ( at 0.5 and 0.2rn% respectively). Enzyme secretion by the fungal and bacterial isolates reachedrnmaximum after 96 and 36 hr of incubation respectively.