10.22376/ijpbs.2019.10.1.p1-12 Volume 2 Issue 3 2011 (July - September) An experimental study was carried out to select suitable microorganism for l-glutamic acid fermentation for this purpose, different regulatory mutant strains namely lessThan i greaterThan Micrococcus glutamicus lessThan /i greaterThan AB lessThan sub greaterThan 1 lessThan /sub greaterThan , lessThan i greaterThan Psendomonas replivora lessThan /i greaterThan AB lessThan sub greaterThan 1 lessThan /sub greaterThan , lessThan i greaterThan Bacillus Cirenlans lessThan /i greaterThan AB lessThan sub greaterThan 1 lessThan /sub greaterThan , lessThan i greaterThan Saccharomyces cerevisae lessThan /i greaterThan AB lessThan sub greaterThan 1 lessThan /sub greaterThan and lessThan i greaterThan Aspergillus niger lessThan /i greaterThan AB lessThan sub greaterThan 1 lessThan /sub greaterThan were subject to fermentation to examine their potency to accumulate l-glutamic acid in the fermentation broth. lessThan i greaterThan Saccharomyces cerevisae lessThan /i greaterThan did not accumulate l-glutamic acid in the fermentation broth. Among the other microorganism studies, lessThan i greaterThan Micrococcus glutamicus lessThan /i greaterThan AB lessThan sub greaterThan 1 lessThan /sub greaterThan accumulated maximum l-glutamic acid (0.7 mg/ml) in the fermentation broth and thus, selected for the further studies. S. Ganguly And A. K. Banik Microorganism, Fermentation, l-glutamic acid, Micrococcus glutamicus] 64-67