Glucoamylases can hydrolyze α-1.4 glycosidic bonds and α-1.6 glycosidic bonds in liquid starch. During the hydrolysis, glucose is gradually hydrolyzed starting from the non-reducing end in the substrate molecule. The rate of hydrolysis depends on the type and chain length of the glycosidic bond. Product usage: The ones which Made from Aspergillus niger variants are mainly used in products such as starch syrup, alcohol, beer, juice, chocolate syrup, bakery products, liquid coffee, wine, glucose and dairy products. The ones which made from Aspergillus oryzae variants, it is mainly used for the preparation of starch syrups, alcohols, beer, bakery products, dairy products and the tenderization of meat.the ones made from yeast, it is mainly used for the manufacture of candy and ice cream and the modification of dairy products. The ones which made from Trichoderma, it is mainly used for fruit juice, wine, vegetable oil and beer production. The ones Produced by Rhizopus oryzae, it is mainly used for starch syrup, juice preparation, cheese production and glucose processing aids. This product can catalyze the hydrolysis of starch to produce beer, rice wine, sauce, monosodium glutamate and antibiotics. It can also be used for the production of glucose, caramel and dextrin. Under China’s regulations,it can be used for the production of fermented wine, distilled spirits, alcohol, and starch syrup, and it can be used in appropriate amounts according to production needs. Starch liquefaction is converted into dextrin, used for infant food manufacturing, grain processing, beer production, juice processing, liquor production, etc. It is the most widely used and most consumed type of enzyme preparation. Production method: According to FAO/WHO 1999 regulations, it can be isolated from the culture medium by controlled fermentation of one of the following microorganisms: Bacillus megaterium variant Aspergillus oryzae, Bacillus stearothermophilus, Bacillus subtilis. The enzyme is mainly from Bacillus subtilis, microbial bacteria and Aspergillus. Bacillus subtilis BF7658 is often used as a production bacterium, with soybean meal powder (4% to 6%), corn meal (4% to 10%) and some inorganic salts as a culture medium, with a deep culture of 40 to 48 hours; the fermentation broth is precipitated with alcohol. Or ammonium sulfate salting out the product, in order to facilitate the preservation, often add the right amount of calcium carbonate as anti-caking agent. Variants of Aspergillus niger, Aspergillus oryzae variants, Aspergillus awamori or yeasts traditionally used in foods, or Trichoderma species, Rhizopus oryzae variants, Bacillus licheniformis cultured under controlled conditions.