Amino acids have been commercially harnessed as feed supplement, infusion compounds, therapeutic agents and precursors for the synthesis of peptides or agrochemicals (Shyamkumar et al., 2014). Interest in L-glutamic acid as the first amino acid to be produced by fermentation on a large scale was stimulated by the increasing demand for monosodium glutamate as a flavour enhancing agent. It is presently consumed worldwide in the form of monosodium salt as a flavour enhancer in foods (Ikeda, 2003). Microbial means of Lglutamic acid production have the advantage of yielding exclusively optically active and biologically required L-form of glutamic acid directly (Amin and Al-Talhi, 2007). Corynebacterium sp., Brevibacterium sp., Microbacterium sp. are among the patent glutamic acid-producing strains by direct fermentation and are collectively referred to as glutamic acid bacteria (Okamoto and Ikeda, 2000).