Glucoamylase is an acidic single-chain glycoside hydrolase and distributed in animals, plants, microorganisms, and other organisms widely. Glucose is produced by hydrolyzing the non-reducing terminal and α-1,4-glycosidic bonds, α-1,6-glycosidic bonds, and α-1,3-glycosidic bonds of starch, dextrin, glycogen, etc. (Norouzian et al., 2006), (Cardona et al., 1997. Glucoamylase, an important enzyme preparation, was used widely in medicine, energy, food, brewing, and other industries (Marín-Navarro & Polaina, 2011).Glucoamylase mainly exists in fungi, bacteria, archaea, and other microorganisms (Kumar & Satyanarayana, 2009). Aspergillus niger, a microorganism with a high production efficiency of glucoamylase, was used to prepare A. niger culture medium with high glucoamylase activity by scholars (Sun et al., 2008). In addition, other fungi and bacteria with a production capacity of glucoamylase were found, such as thermotolerant fungus Paecilomyces variotii (Michelin et al., 2008),