Abstract:In order to investigate the types， incubation conditions， and control methods of osmotolerant spoilage bacteria from preserved fruits， this study employed the dilution plate method to isolate strains from spoiled green plums， followed by microscopic examination， physiological and biochemical indicator analyses， and 18S ITS gene sequencing for strain identification. Single-factor experiments were conducted to examine the effects of pH， temperature， and carbon sources on the growth of osmotolerant strains， as well as the inhibitory effects of various preservatives on these strains. The results revealed that the strain isolated from the spoiled preserved fruits was identified as Pichia kudriavzevii （designated HP-1）； the optimal growth temperature was 30 ℃， and the optimal pH for growth was 3.0. Glucose was identified as the optimal carbon source， and the strain exhibited good growth in a 3% ethanol environment. The strain demonstrated tolerance to lower pH values （pH2）， with a survival rate exceeding 85%. 0.3 g/L ethyl paraben and ε-polylysine hydrochloride had a good inhibitory effect on it， with an inhibition rate of more than 80%. The yeast isolated from the preserved fruits demonstrated the ability to grow under hyperosmotic conditions， utilize various carbon sources， and exhibit strong tolerance to conventional preservatives.