Steptomyces sp. GI 32 with high production of glucose isomerase was isolated from soil. The maximum enzyme production was observed in the culture medium containing 1% sorbitol, 0.6% tryptone, 0.4% yeast extract, 1mM Fe$_2$(SO$_4$)$_3$ with initial pH 7.0 when the cell was cultured at 35$^{circ}C$ about 18 hours with shaking. The enzyme was partially purified by ammonium sulfate fractionation and DEAE cellulose chromatography. The enzyme was also appeared to be relatively thermostable, and no apopreciable inactivation was observed after incubation at 7$0^{circ}C$ for 1 hour. The optimal pH and temperature of the enzyme were pH 8.0 and 7$0^{circ}C$, respectively.