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Thermoactinomyces thalpophilus isolated from flour mill wastes was found to produce extracellular amylase in shake flask cultures using sorghum as carbon source. Sorghum in mineral salts medium significantly supported a higher rate of amylase synthesis by the organism than soluble starch, giving peak amylase activity at the stationary phase. The optimum temperature and pH of the enzyme was 90°C and 5·0, respectively, with more than 50% enzyme activity retained at 100°C (30 min).

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Bacillus subtilis or licheniformis facilitated production of 'soyiru' with the best results being given by using both together. Fermentation employing Streptococcus enterococcus was unsuccessful.

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