122 strains of yeast were isolated from Luzhou-flavor liquor producing environment, then inoculated to the grain prepared to fermentation in Erlenmeyer flasks, using the fermentative grain in Erlenmeyer flasks without inoculated yeasts as the blank control and the fermentative grain in pit as the general control. The content of caproic acid ethyl ester were determined after the fermentation. The results showed that the content of caproic acid ethyl ester in fermentative grains in pits was significantly higher than the blank control. 73 strains increased the content of caproic acid ethyl ester in fermentative grain compared to the blank control, the highest content of caproic acid ethyl ester in the 73 Erlenmeyer flasks was the 58 times of the blank control and the 3 times of the general control respectively. 8 strains which promoted the generating of caproic acid ethyl ester significantly ( higher than the general control) were i-dentified through physiological, biochemical and 26S rDNA D1/D2 sequence analysis and found to belong to Debaryo-myces hansenii ( 4 strains ) , Issatchenkia orientalis ( 2 strains ) , Zygosaccharomyces bailii ( 1 strain ) , Trichosporon coremi-iforme(l strains). The results indicated that there were a lot of yeasts which promote the generating of caproic acid ethyl ester in fermentative grain in Luzhou-flavor liquor brewing environment.%在分装至三角瓶的入窖粮糟中分别接种分离自浓香型白酒酿造环境的122株酵母,并设立空白对照和窖内对照,发酵结束后检测糟醅中己酸乙酯的含量.结果显示,窖内对照糟醅中已酸乙酯含量显著高于空白对照；73栋酵母可使糟醅中己酸乙酯含量高于空白对照,其最高的己酸乙酯含量分别为空白对照的58倍和窖内对照的3倍.对8株促进糟醅己酸乙酯生成能力显著(高于窖内对照)的菌株进行了生理生化鉴定和基于26S rDNA D1/D2区的系统发育分析,发现这些菌株分属于Debaryomyces hansenii(4株)、Issatchenkia orientalis(2株)、Zygosaccharomyces bailii(1株)、Trichosporon coremiiforme(1株)等4种.研究表明,浓香型白酒酿造环境中存在大量的能够促进糟醅产己酸乙酯的酵母.
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