Several microorganisms can degrade amylose (starch), but only a few produce substantial amounts of enzymes that can completely hydrolyze it. Fungi are the primary producers of amylase. This study aimed to screen Penicillium species isolated from soil at various sites within the University of Benin for their amylase production. Penicillium species were isolated by using serial dilution and pour plate methodology, then tested for their starch-degrading enzyme activity. After three days, fungal species were evaluated for amylase production using Lugol's iodine. The enzyme production concentrations were determined using the Agar diffusion method for primary screening and submerge fermentation for secondary screening. The percentage frequency of occurrence of Penicillium spp was 20.833 %. The highest absorbance recorded was 0.048, and the amylase activity was 106.666 (MgGlc/ml). Conclusively, this study indicates that a reasonable concentration of enzymatic fungi can be locally sourced from soil and the Penicillium isolates have potential for varied industrial amylase production.

Keywords: Amylose, Hydrolyze, Primary, Degrading, Concentration, Industrial.