In the present study, α-amylase was produced from newly isolated Bacillus aerius GC6 [KJ775810] strain from mushroom compost. The produced 𝛼-amylase was purified through various chromatographic techniques. B. aerius GC6 α-amylase activity of crude enzyme was 844.97 IU and 462.55 IU after ammonium sulphate precipitation with 1.38 purification fold and recovery of 54.74 %. Enzyme showed an increased respective enzyme activity of 382.44 IU with a purification fold of 15.16 and 45.26% recovery during gel exclusion chromatography. Anion exchange chromatography was then carried out, yielding 225.78 IU of α-amylase for B. aerius GC6 with a final purification fold of 17.86 and 26.72% recovery. Purified α-amylase appeared as a 43 kDa monomeric enzyme, as estimated by SDS-PAGE and Sephadex G-75 gel filtration. The 𝛼-amylase had an optimal temperature and pH of 50 oC and 9.0, respectively. The 𝛼-amylase enzyme showed great stability against the solvents like ethanol and acetone i.e. 99.55 and 96.35% respectively. Values of Vmax and Km for the purified enzyme were found 4.40 mMol/min and 1404 μmol/ mg/min. The spectrum of amylase application has widened in various fields such as clinical, medical, analytical chemistries, textile, food, fuel as well as detergent industries.