Glucoamylase is an enzyme that helps break down starches into simpler sugars, specifically glucose. It works by cleaving the bonds between glucose units in starch, making it an essential component in various industrial processes, such as brewing and the production of sweeteners. This enzyme is produced by certain microorganisms and can also be found in the human digestive system. In the food industry, glucoamylase is used to enhance the sweetness of products and improve the fermentation process in the production of alcoholic beverages.