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The aim of this study was to determine the changes in the ratio of amylose and amylopectin and the physical properties of spontaneously fermented waxy corn starch granules. The results showed that the amylose content of waxy corn starch which was fermented spontaneously from 9 to 15 days experienced a significant change with native starch, namely ± 86 – 117%. Hydrolized process cause by lactic acid bacteria activity. Highest activity showed at 15th day fermentation. Changes in starch composition also affect the swelling power, solubility, water absorption and gelatinization profile of waxy corn starch. Starch that was fermented for 15 days had the highest amylose percentage (24.92%) on the other wise, had the lowest swelling value compared to native starch. The percent solubility of fermented starch increased with increasing the amount of amylose and on the 15th day of fermentation the highest value was (65.56%). Water absorption increased until the 6th day of fermentation and then decreased due to an increase in the amount of amylose. The gelatinization profiles of native starch and fermented modified starch were of the same type

starch, amylose, fermentation, waxy corn, gelatinization