The natural world relies on beta glucanase enzymes to break down -glucans in a variety of biological situations. They are present in some bacteria and contribute to the breakdown of plant cell walls. Certain animals’ digestive systems contain beta glucanase enzymes as well, enabling them to break down and use the -glucans in their food.

Enzymes that break down beta glucanase are frequently utilized in industrial settings. In the brewing and baking processes, they are important in the food and beverage business. Beta glucanase enzymes aid in the breakdown of -glucans found in malted barley or other cereal grains during the brewing process, boosting wort filtration and the flavour of the resulting beer. Beta glucanase enzymes can alter the texture of baked foods and increase bread volume when used in baking.