The glucose oxidase was produced by fermentation using Aspergillus niger isolated from potato as producer organism and glucose as the carbon source (substrate). Maximum production of the enzyme (1.59 ìmoleHQMin-1ml-1) was achieved at 10% glucose concentration after 48 h of submerged fermentation. The pH for the optimal production of enzyme was found to be 5.5 (enzyme activity 1.56 ìmoleHQMin-1ml-1). Addition of urea (0.2%) and KH2PO4 (0.4%) into the fermentation medium increases enzyme activity (2.01 and 2.96 ìmoleHQMin-1ml-1, respectively) while MgSO4·7H2O was found to inhibit GOX production by A. niger.Key words: Glucose oxidase, Aspergillus niger, glucose oxidase