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Natural amylase producers, wild type strains of Bacillus sp., were isolated   from different regions of Serbia. Strains with the highest amylase activity   based on the starch-agar plate test were grown on solid-state fermentation   (SSF) on triticale. The influence of the substrate and different cultivation   temperature (28 and 37°C) on the production of amylase was examined. The   tested strains produced α-amylases when grown on triticale grains both at 28   and at 37°C, but the activity of amylases and the number and intensity of the   produced isoforms were different. Significant hydrolysis of raw cornstarch   was obtained with the Bacillus sp. strains 2B, 5B, 18 and 24B. The produced   α-amylases hydrolyzed raw cornstarch at a temperature below the temperature   of gelatinization, but the ability for hydrolysis was not directly related to   the total enzyme activity, suggesting that only certain isoforms are involved   in the hydrolysis. [Projekat Ministarstva nauke Republike Srbije, br. 172048

Growth temperature of different local isolates of Bacillus sp. in the solid state affects production of raw starch digesting amylases