Microbial natural edible pigment has many advantages, but its potentials have not been fully tapped yet. An isolated strain of Aspergillus ustus was used to produce rich brown-red pigment by fermentation and culture, the crude extract of pigment was obtained by centrifugation, alcohol precipitation, and vacuum freezing and drying of the fermentation broth. Using thin layer chromatography (TLC) and column chromatography, the crude extract of pigment was separated and purified so as to analyze the composition of pigment and to obtain pigment filtrate. The pigment filtrate was detected by UV-vis, infrared spectroscopy and GC-MS to determine the absorption peak, important radical groups and chemical structure of the pigment. Single factor experiment was performed to obtain the optimal carbon and nitrogen sources, and then the uniform design method was applied to optimize the pigment production conditions of A. ustus to improve its yield. The results showed that A. ustus pigment was water-soluble extracellular pigment with strong polarity, and the pigment composition was relatively simple. The pigment could be separated and purified by silica gel TLC and column chromatography. A polyketone pigment containing pyrropyrazine dione and dianthracone had the absorption peak at 298 nm, suggesting a new natural pigment of microbial origin. The optimal conditions for pigment production by A. ustus were pH 7.1, 25.8 ℃, rotational speed 221.8 r/min, decolorization time 128.7 h, inoculation amount 2.8 mL/150 mL, glucose 16 g/L, peptone 12 g/L. The results provide a basis for the development of a new microbial natural pigment.
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