Glucose^[2] is a colorless monosaccharide that is highly soluble in water, sweet-tasting, and widely distributed in nature, with a broad range of applications. In the human body, glucose can quickly replenish energy, promote liver detoxification, and enhance memory, among other functions. The concentration of glucose has a significant impact on physiological activities. If the concentration is too low, it may lead to stroke or other vascular diseases; if it is too high, it can result in obesity, diabetes, kidney disease, nerve damage, and other conditions. In fermentation production, glucose serves as the primary carbon source for microbial growth and product synthesis, and its content directly determines the proliferation and metabolic activity of production strains. Therefore, glucose is widely used in industries such as pharmaceuticals, chemicals, food, microbial fermentation, and leather.