Glucose oxidase a thermotolerant enzyme was produced in our laboratory from screened strain of Aspergillus niger strain F-C405-2. This extracted enzyme was used to study its application in Food industry, such as stabilizer in wine and additive in bakery and other food products and Pharmaceutical Industry, such as antibacterial agent and diagnostic enzyme. During wine preservation the presence of glucose oxidase reduces the alcohol content in wine by 2.5% upto 3 months when compared to control. Glucose oxidase acts as a stabilizing agent for colour (White and Red Wine) and flavour (light, crisp, fruity). As an additive glucose oxidase improved the macro properties like weight, height to width ratio, water absorption property and tenacity. Over 12 days period comparison made between control (without glucose oxidase) and test (with 0.0075% glucose oxidase) it was observed that weight of bread loaf decreased from 46.94 to 33.15gms. However height to width ratio increased from 0.33% to 0.70%, water absorption property is increased as 1.11% to 3.52% and tenacity increased from 41mm to 88mm. Bactericidal activity was observed on Lab scale for common food contaminants like E.coli, Salmonella typhi, Pseudomonas aeruginosa and Staphylococcus auerus. Primarily the immobilized GO was used to measure blood sugar level from various patients to detect the diabetes. At lab scale gluconic acid was produced. The gluconic acid (4.11%) was estimated from fermentation liquor which has wide application in food and pharmacy. Cheap and economic production of fungal glucose oxidase will be widely applicable to food and pharmaceutical industry.
