The number of microbial groups， pH and aw values of 39 bacons collected from different regions of Sichuan were determined. The yeast strains were isolated and purified from the PDA counting plate， identified by morphological and biochemical characteristics combined with 26S rDNA D1/D2 region sequence， and evaluated biological and aroma-producing characteristics of 24 strains of yeast. The results showed that the range of aw and pH of Sichuan bacon were 0.8-0.9 and 5.0-6.0 respectively except for a few samples. Lactic acid bacteria and Staphylococci are the dominant microorganisms in Sichuan bacon， and the number of yeasts in samples collected from mountainous areas all exceeded 4 lg (CFU/g). A total of 113 yeast strains were isolated from Sichuan bacon， including Meyerozyma guilliermondii， Debaryomyces hansenii， Rhodotorula mucilaginosa， Candida zeylanoides， Cryptococcus albidus and Naganishia diffluens， of which M. guilliermondii and D. hansenii were found as the dominant species accounted for 28.3% and 23.9%， respectively. Most of the tested strains exhibited good tolerance to processing environment and extracellular lipase and catalase activity. Interestingly， it can significantly increased the content of 3-methylbutanol and phenethyl alcohol and reduced the production of furfural， benzaldehyde and dimethyl benzaldehyde in the three inoculated groups. In conclusion， yeast of Sichuan bacon has rich diversity and good technological properties， and has potential application value and development prospects.