柚苷酶主要來源于天然真菌，如黑曲霉、青霉和米曲霉等，少量的柚苷酶來源于細菌和酵母菌，如木糖葡萄球菌、羅倫隱球酵母。其中不同來源的微生物產柚苷酶的酶學性質及酶的應用范圍均存在差異。真菌來源的柚苷酶分子量比細菌高，在酸性條件下更穩定，更加適用于果汁脫苦等應用領域；而細菌來源的柚苷酶最適環境條件更偏中性。

Naringinase mainly comes from natural fungi, such as Aspergillus niger, Penicillium and Aspergillus oryzae, etc. . A small amount of naringinase comes from bacteria and yeast, such as staphylococcus xylose, Cryptococcus laurentii. Among them, the properties of naringinase and the application range of naringinase produced by different microorganisms were different. The molecular weight of naringinase from fungi is higher than that from bacteria, and it is more stable under acidic conditions, which is more suitable for fruit juice debittering and other application fields.