本试验从高盐辣椒坯中分离筛选得到了一株耐盐酵母菌Yx.509，该菌株能够在24% NaCl浓度下能够正常的生长代谢。将Yx.509菌株扩大培养后，接种到不同盐浓度的剁辣椒坯中，发酵7 d后高盐剁辣椒风味良好，色泽红艳，脆感较好。因此，该菌株能够满足于风味高盐剁辣椒的生产。结合形态学、生理生化试验和26S rDNA测序鉴定为鲁氏接合酵母。

A salt-tolerant yeast, named Yx.509, was screened from the salty pepper blank, which can survive and tolerate 24% NaCl. The culture of strain was then scaled-up after inoculated the stain to highly salty chopped pepper blank. After 7days, the fermented chopped pepper showed a good flavor, bright red color and crisp feel. This strain was identified as Zygosaccharomyces rouxii by using morphological, physiological and biochemical tests and 26S rDNA sequencing.