The production of α-amylase was carried out from both submerged fermentation and solid state fermentation by newly isolated Bacillus pumilus VITMDS2 Different parameters were optimized and studied separately involving incubation period, temperature, inoculum size and pH for obtain maximum enzyme activity. The enzyme was partial purified through acetone precipitation and gel-permeation chromatography. The extracellular α-amylase was purified 1.92 fold (SmF) and 5.9 fold (SSF) by Sephadex G-100 chromatography and its molecular mass was found to be around 38 kDa (SmF), 42 kDa (SSF) as revealed by SDS-PAGE. The produced α-amylase was analyzed for functional groups using Fourier Transform Infra-Red Spectroscopy (FTIR) and for retention time using High performance liquid chromatography (HPLC). In solid state fermentation maximal amount of α-amylase production (0.956 U/mg) was obtained with inoculum size 9 %, pH 6.5 at 37°C for 24 h. In Submerged fermentation highest amylase production (0.75 U/mg) was obtained with inoculums size 2 %, pH 7.0 at 30°C for 72 h. Solid state Fermentation have been established as a superior technique, economically valuable than the submerged fermentation for the production of enzyme.