Bacillus sp. proteases are intensively studied due to their promising biochemical properties, being therefore, used in detergent, food, pharmaceuticals and leather industry. The aim of this work was studying the production of proteases from nine Bacillus sp. strains and studying some biochemical properties of these proteases. The strains of Bacillus sp. LBA 7, 8, 19, 39, 44, 46, 48, 50 and 60 were used for protease production in Erlenmeyer flasks in the medium 1 composed of casein and different salts; medium 2 composed of sugar cane molasses, corn steep liquor, yeast extract prodex Lac SD® and milk serum; and medium 3 composed of wheat bran and water (1:1). Azocasein was used to measure the protease activity. Optimal pH and temperature of the protease preparations were also determined. The highest protease activities were: 243 U/mL (Bacillus sp. LBA 7) and 238 U/mL (Bacillus sp. LBA 48) using medium 1; 689 U/mL (Bacillus sp. LBA 46) and 754 U/mL (Bacillus sp. LBA 50) using medium 2; and 21973 U/gds (Bacillus sp. LBA 7) and 29626 U/gds (Bacillus sp. LBA 8) using medium 3. The proteases presented similar biochemical profile. The optimal activity of the all the proteases preparations were at the pH range 7.0 – 9.0 and 60°C. To conclude, the nine strains presented different amounts of protease activity depending on the media utilized for fermentation, however the protease activity profile regarding the pH and temperature was not influenced.