Beta-1,3-D-glucanase is widely used in the food and beverage industry to improve the clarity and stability of products like beer and wine. It breaks down beta-glucans, which can cause haze and filtration issues, ensuring a smoother and more visually appealing final product. In the baking industry, this enzyme enhances dough handling and bread texture by modifying beta-glucans in flour, leading to better volume and crumb structure. Additionally, it plays a role in animal feed by breaking down beta-glucans in grains, improving digestibility and nutrient absorption for livestock. In biotechnology and research, it is utilized to study cell wall structures and to isolate protoplasts from plant cells. Its applications also extend to the pharmaceutical sector, where it is explored for its potential in immune system modulation and therapeutic treatments.