β-Glucanase from Aspergillus niger is widely used in the food and beverage industry, particularly in brewing and baking. In brewing, it helps break down β-glucans in barley, improving filtration efficiency and preventing haze formation in beer. In baking, it enhances dough handling and bread texture by degrading β-glucans in flour, leading to better volume and crumb structure.

In animal feed, this enzyme is added to improve the digestibility of β-glucans in grains like barley and oats, enhancing nutrient absorption and overall animal health. It is also used in the biofuel industry to break down β-glucans in plant biomass, facilitating the conversion of cellulose into fermentable sugars for ethanol production.

Additionally, β-Glucanase finds applications in the paper and pulp industry, where it aids in the degradation of β-glucans in wood pulp, improving paper quality and production efficiency. Its ability to break down complex polysaccharides makes it a valuable tool in various industrial processes.