Glucose oxidase is widely applied in chemical industry to manufacture gluconic acid, gluconates, hydroquinone, propylenebromhydrine.
In food industry the enzyme may be applied as antimicrobial agent with broad spectrum of action, as antioxidant to remove foodstuffs (fats and oils, meat and derived products, drinks, etc.) and to remove residual glucise prior to desiccation of food, like eggs and meat.
Glucose oxidase is used in medicine as an antiseptic to treat fresh and infected wounds, burns and frost-bites, putrefactive inflammatory processes in skin and mucous membranes, stomatits. Highly promising appears incorporation of glucose oxidase and amyloglucosidase into tooth paste formula.
Enzymatic assay methods meet world standards of glucose determination. Stability, high specificity of action can make glucose oxidase an ideal enzyme for use in clinical and laboratory practice to measure glucose in biological fluids, in immunoenzymatic analytical procedures and in biosensor technologies applied for express-monitoring of carbohydrates and analytical control of bioprocesses.