Influence of different temperatures, pH values and concentrations of starch solution on the activity of α-amylase (U/ml) synthesized by BSAA-25 and BLAA-25. Influence of different temperatures on the activity of α-amylase (U/ml) synthesized by (A) BSAA-25 and (B) BLAA-25 strains. Influence of pH values on the activity of α-amylase (U/ml) synthesized by (C) BSAA-25 and (D) BLAA-25 strains. Influence of the concentrations of starch solution on the activity of α-amylase (U/ml) synthesized by (E) BSAA-25 and (F) BLAA-25 strains, utilizing the medium M2 containing agro-waste (wheat bran). Each bar represents SEM for the mean of three replicates (p< 0.001).