Abstract: A salt-tolerant yeast strain HJ-7Y.1 was isolated from Pixiandouban which was identified as Zygosaccharomyces rouxii by morphological，physiological，biochemical and ITS rDNA analysis.The salt tolerance test was found that HJ-7Y.1 grew well in medium containing 260 g/L NaCl，which showed HJ-7Y.1 had high salt tolerance.The gas chromatography(GC)and headspace solid-phase microextraction/gas chromatography-mass spectrometry(HS-SPME/GC-MS)techniques were used to determine the content of ethanol and the volatile aroma compounds in the fermentation broth of the strain.The results showed that HJ-7Y.1 had good ethanol production ability under high salt concentration，and could produce various aromatic components，such as phenyl ethanol，ethyl acetate，isoamyl alcohol and phenylethyl acetate，which could bring positive effects to the characteristic flavor of Pixiandouban.Therefore，this strain of Zygosaccharomyces rouxii has potential further application in Pixiandouban production．

Key words: Pixiandouban, Zygosaccharomyces rouxii, salt tolerance, ethanol, aroma components