Glucose Oxidase Enzymes

Glucose Oxidase (GOx) is an industrial enzyme that catalyzes the oxidation of glucose into gluconic acid and hydrogen peroxide. Its role in sugar processing, ethanol production, and distilleries revolves around microbial control, oxygen removal, and process optimization.

Glucose+O2→Gluconic acid+H2O2\text{Glucose} + O₂ → \text{Gluconic acid} + H₂O₂Glucose+O2​→Gluconic acid+H2​O2​

• Enzyme class: Oxidoreductase

• Source: Primarily from Aspergillus niger or Penicillium species

• Primary role: Controls microbial contamination in sugar juice and syrup

• Produces hydrogen peroxide, which has antimicrobial effects

• Gluconic acid helps reduce pH, suppressing spoilage bacteria

• Used in:

  • Raw sugar clarification

  • Invert sugar processing

  • Extended shelf-life of syrups

• Controls lactic acid bacteria (LAB):

  • LAB competes with yeast for sugars

  • GOx generates hydrogen peroxide, which inhibits LAB growth

• Reduces oxygen content:

  • Promotes better anaerobic fermentation conditions

• Improves yeast health, resulting in:

  • Higher ethanol yield

  • Lower volatile acidity

• Application point:

  • Pre-fermentation (in fermentation broth or mash)

• Maintains hygienic fermentation conditions

• Works well as part of enzyme blends with:

  • Catalase

  • Amylase

  • Protease

• Ensures:

  • Lower microbial load

  • Better alcohol recovery from molasses or grain-based wash

• Form: Liquid concentrate or powder

• Typical dosage:

  • 0.05% – 0.1% w/w of substrate

  • Adjust based on Brix, temperature, and contamination level