Used primarily in biochemical research to study the metabolism of D-amino acids, which are less common in nature compared to L-amino acids and play roles in neurological disorders. It catalyzes the oxidative deamination of D-amino acids, producing hydrogen peroxide and the corresponding keto acids, making it valuable in enzymatic assays, biosensors, and quantification of D-amino acids in biological samples. Additionally, it plays a role in pharmaceutical applications, particularly in the production of intermediates for antibiotics and other drugs related to amino acid balance. Its ability to selectively target D-amino acids is also exploited in the food industry for quality control and flavor enhancement processes, as well as in bioprocess production and enzyme mechanism studies.