Various food samples procured from local markets of Kashmir were used in this studyto isolate pigment producing bacteria. Two bacteria,one with orange andthe other with yellow pigmentation,were isolated and developed into axenic cultures. Morphological observations revealed that both the bacteria isolated were Gram positive, cocci and non-motile. Taxonomic characterization was carried out and isolates were identified as Micrococcus nishinomiyaensis and Micrococcus luteus. Maximum production of pigments was observed at 35°C, pH 9 and at 4% (W/V) NaCl concentration.