摘要：In this study, pigment producing microoganisms were isolated and the coloring compounds were separated by using suitable solvents. Then pigments were purified and some stabilization tests were applied for each pigment. Stability of coloring compounds kept under refrigerated and under room conditions were compared. It was determined that the pigments were stable in both conditions. Optimum pH values were found as 7 for K1 and K2, 6 for B and T22, and 5 for K3. Light and FT-IR spectroscopy techniques were applied for the determination of their chemical structures. Identification of pigmented microorganisms done by 16S and 18S ribosomal DNA sequencing analysis. According to the results, isolates were Rhodotorula glutinis (orange colored) Sporobolomyces roseus (pink colored), Cellulosimicrobium funkei (yellow colored) and Dietzia natronolimnaea (red-orange colored). The identification of yellow pigment producing K2 bacterial strain could not be achieved. Finally, stability of the pigments was determined in ice-cream selected as a model food.
