10.22376/ijpbs.2019.10.1.p1-12 Volume 2 Issue 3 2011 (July - September) The effect of some complex nutrients like wheat bran extract, rice bran extract, paddy soak liquor, tryptone, soybean extract, corn steep liquor, peptone, yeast extract, malt extract and beef extract on l-glutamic acid fermentation by a mutant lessThan i greaterThan Micrococcus glutamicus lessThan /i greaterThan AB lessThan sub greaterThan 100 lessThan /sub greaterThan were investigated. Different concentrations (02-0.5%) of each of the complex nutrients were added to the fermentation broth. Production of l-glutamic acid was decreased with wheat bran extract, rice bran extract, paddy soak liquor and tryptone but increased significantly with soybean extract, 0.3%; corn steep liquor, 0.25%; peptone, 0.3%; yeast extract, 0.4% malt extract, 0.3% and beef extract, 0.4%. S. Ganguly And A. K. Banik Complex, L-glutamic acid, fermentation, Micrococcus glutamicus 68-74