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Several natural isolates of Bacillus strains namely 5B, 12B, 16B, 18 and 24B   were grown on two different temperatures in submerged fermentation for the   raw-starch-digesting a-amylases production. All strains except Bacillus sp.   18 produced more α-amylase on 37ºC. The hydrolysis of raw corn starch   followed same pattern. Efficient hydrolysis was obtained with α-amylases from   Bacillus sp. 5B, 12B, 16B and 24B grown on 37ºC and Bacillus sp. 18 grown on   50ºC. Zymography after isoelectric focusing shown that α-amylases were   produced in multiple forms, from 2 to 6, depending on the strain when they   were growing at 37 ºC, while growing at 50ºC induced only 1 or 2 isoforms.   TLC analysis of hydrolysis products of raw corn and soluble starch by   α-amylases revealed production of various mixtures of oligosaccharides. In   most cases G3 was the most dominant product from soluble starch while G2, G3   and G5 were the main products of raw starch hydrolysis. This indicates that   obtained a-amylases can be used for starch liquefying or   short-chain-oligosaccharide forming, depending on what type of starch (raw or   soluble) was used for the hydrolysis. [Projekat Ministarstva nauke Republike   Srbije, br. 172048

A thin layer chromatographic comparison of raw and soluble starch hydrolysis patterns of some α-amylases from Bacillus sp. isolated in Serbia