Industrial enzymes: Glucose oxidase used to remove glucose from egg products before drying is typically produced by submerged aerated fermentation using which microorganism?

Introduction / Context:
Glucose oxidase is used in the food industry to remove residual glucose from egg white and whole eggs prior to drying, reducing Maillard browning and improving shelf stability. Knowing the industrial source organism is essential for process selection and regulatory considerations.

Given Data / Assumptions:

• Target enzyme: glucose oxidase (GOx).
• Application: deglucosylation of egg products prior to spray drying.
• Process mode: submerged aerated fermentation.

Concept / Approach:
Aspergillus niger is the classic industrial producer of glucose oxidase. The fungus secretes GOx extracellularly, enabling efficient recovery. While other microbes may produce oxidases, A. niger remains the principal commercial source due to high yields, established fermentation know-how, and Generally Recognized As Safe (GRAS) status for enzyme preparations.

Step-by-Step Solution:

Verification / Alternative check:
Enzyme supplier catalogs and food processing literature consistently cite A. niger–derived GOx for egg and baking applications.

Why Other Options Are Wrong:

• B. subtilis / B. cereus: not standard sources for commercial GOx used in egg processing.
• A. flavus: associated with aflatoxin risk; not preferred for food enzyme production.

Common Pitfalls:
Confusing glucose oxidase with glucose dehydrogenase; the latter has different cofactors and applications.

Final Answer:
A. niger