Glucose oxidase from Aspergillus niger is widely used in the food industry for its ability to remove glucose and oxygen from products. It helps extend shelf life by preventing oxidation and browning in foods like dried eggs, mayonnaise, and beverages. In the baking industry, it improves dough quality by strengthening gluten networks, enhancing texture and volume.

In the medical field, it is a key component in biosensors for monitoring blood glucose levels in diabetic patients. Its high specificity for glucose makes it ideal for accurate and reliable glucose detection.

Additionally, it is used in the textile industry for bleaching processes, where it helps remove residual hydrogen peroxide without damaging fabrics. Its applications also extend to the cosmetic industry, where it acts as a preservative by reducing oxygen levels in products, preventing spoilage and maintaining stability.