18 strains of yeasts with good growth status were selected from 127 strains isolated from Xinjiang Kazakh cheese in the early stage for potential probiotic yeast screening. These strains were cultured in different bile salts concentration, pH value, simulated human gastric juice and temperature. Escherichia coli and Staphylococcus aureus were used as indicator bacteria to observe its ability to inhibit harmful bacteria. Meanwhile, the strain surface hydrophobicity and automatic aggregation ability were also measured, as well as the probiotic characteristics of the strains. Finally, 4 strains (Y1, H1, Y36-6 and L4) obtained from 18 yeasts with better survival rates under the above conditions were chosen as potential probiotic yeasts. The physiological and biochemical tests and 26S rDNA sequencing of these 4 yeasts were carried out. The results were compared with those provided by NCBI database, and similarity analysis was carried out by using DNA Star software. The results showed that H1 strain belonged to Kluyveromyces marxianus with similarity of 99%, the similarity of Y1 strain to Saccharomycete was 99%, and the similarity of Y36-6 and L4 to Pichia kudriavzevii was 99%.