Abstract: The present study aimed at highlighting the biochemical properties of pH, temperature and inhibitors of α-amylases from mixed Actinomyces species cultured at room temperature in a view to assess its industrial application. The enzyme activity was assayed using Nelson’s colorimetric method. The crude enzyme extract showed optimum activity at pH 7 and at 30°C, but retains 60% of its activity at temperature range 40°C to 60°C. It was also found stable from the pH range of 4-6. Both EDTA and PMSF were strongly inhibitory to enzyme activity with that of PMSF being stronger. The inhibitory effect of EDTA and PMSF suggests that the enzyme is a serine protease and requires Ca2+ as cofactor for activity.