Inulinase from Aspergillus niger is widely used in the food and beverage industry for the hydrolysis of inulin, a polysaccharide found in plants like chicory and Jerusalem artichoke. This enzymatic process breaks down inulin into fructose and fructooligosaccharides (FOS), which are valuable as low-calorie sweeteners and prebiotic ingredients. The enzyme is particularly useful in producing high-fructose syrups, which serve as an alternative to sucrose in various food products. Additionally, inulinase plays a role in the fermentation industry, where it aids in the production of bioethanol by converting inulin into fermentable sugars. Its application in the development of functional foods and dietary supplements is also notable, as FOS derived from inulinase activity promotes gut health by stimulating the growth of beneficial bacteria.