柚苷酶主要来源于天然真菌，如黑曲霉、青霉和米曲霉等，少量的柚苷酶来源于细菌和酵母菌，如木糖葡萄球菌、罗伦隐球酵母。其中不同来源的微生物产柚苷酶的酶学性质及酶的应用范围均存在差异。真菌来源的柚苷酶分子量比细菌高，在酸性条件下更稳定，更加适用于果汁脱苦等应用领域；而细菌来源的柚苷酶最适环境条件更偏中性。

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.