Glucoamylase is produced by submerged fermentation of Aspergillus niger followed by purification and formulation. The product is used in starch sugar processing, alcohol fermentation, distilling, rice wine, vinegar, brewing, organic acid and antibiotics fermentation.

MECHANISM

Glucoamylase breaks downα-1,4-glycosidic bond of starch from non-reducing end to produce glucose and can also hydrolyze α-1,6 glycosidic bond slowly. At the branch of α-1,6 bond, it splits off α-1.6 bonds first then α-1.4 bonds. Therefore, it can successively liberate glucose unit of amylose from the non-reducing end to produce glucose.