A bacterial strain, Bacillus megaterium L-49 has been isolated and identified that produces alkaline ${alpha}$-amylase. The cell is ellipsoidal, about $1.0-1.2{ imes}3.0-3.6{mu}m$ in diameter, Gram-positive, motile, and central partial central. Growth occurs in media containing 7% of NaCl. This strain could utilize D-glucose, lactose, xylose, sucrose, mannose, and maltose, and but it does not utilize D-fructose, and glycogen. Among the various concentrations of saturated ammonium sulfate, the retractation ratio in range of 70 to 100% was about 93%. However, in the case of acetone, it was about 98.7%. EDTA has activating effect and Ca2+ has no effect on alkaline ${alpha}$-amylase activity. The alkaline ${alpha}$-amylase has low thermal stability. The optimal temperature for reaction is $50^{circ}C$. The alkaline ${alpha}$-amylase activity maintained stabilizing at pH 6-11 and the optimal pH for reaction was 9-10.