The amplified expression of a recombinant protein is known to lend to an intracellular depletion of specific amino acid pools which in turn may affect the production of the desired protein. In order to counteract and overcome such a situation during the fermentation of the recombinant Escherichia coli (PMSG27) containing the glucose isomerase (GI) gene from Streptomyces sp. NCIM 2730, the effect of addition of different amino acids on the specific activity of GI was studied. The amino acid composition of Gl from Streptomyces sp. NCIM 2730 reveals predominantly aspartic acid glutamic acid, and glycine; therefore, in the present paper; the effect of coordinated addition of the assorted combinations of these three amino acids on the synthesis of recombinant GI was studied. The results were analyzed using a 2(3) factorial design. The following conclusions were derived from the analysis of two-factor interactions of the three amino acids : (i) The interaction between the aspartic and glutamic acid is independent of aspartic acid concentration but is affected by the increasing concentrations of glutamic acid, (ii) The effect of aspartic acid concentration is more than that of glycine, and (iii) During the interaction of glutamic acid and glycine, the effect of glutamic acid is more prominent than that of glycine. The three-factor interaction analyses reveal that the effect of the three amino acids is in the order aspartic acid > glutamic acid > glycine.