In this study, production of Protease from SHP( shrimp head powde) by Some Paenibacillus and Bacillus Strains, SHP was used as the sole sources of C/N with concentration of 1%. After 3 days fermentation, the supernatants were tested for their protease activities using the assays mentioned in the materials and methods section. based on protease activity, Paenibacillus mucilaginosus TKU032 was selected for further study. TKU032 to Comparison Protease Production from Different Chitinous Materials Source in 0.5% SHP has the best Protease activity at 48 hours.The TKU032 protease exhibited optimum temperature of 50℃, optimum pH of 8, thermal stability of 10-50℃, and pH stability of 5-10. Also, the enzyme activity was found stimulated with Na2+ Ca2+ Fe2+ metal ions. In Substrate the azo casein better than the others.