In this study,the yeast strain with high yield of ethyl acetate was isolated and screened from fermented grains of strong-flavor(Nongxiangxing)Baijiu by traditional culture separation method and ethyl acetate yield determination,and identified by morphological observation,physiological and biochemical tests and ITS sequence analysis.The fermentation process was optimized by single factor tests,Plackett-Burman tests and response surface test with ethyl acetate yield as response value.The results showed that a yeast strain with high yield of ethyl acetate was isolated and screened,named Q5-1,which was identified as Wickerhamomyces anomalus.The optimal fermentation conditions for ethyl acetate production by W.anomalus Q5-1 were as follows:glucose 98 g/L,yeast extract 19 g/L,initial pH 6.8,inoculum 6％,and fermentation time 48 h.Under these conditions,the yield of ethyl acetate reached 4.89 g/L,which was 2.49 times higher than that before optimization.This result had important reference value for the develop-ment and utilization of ethyl acetate-producing yeast strains in fermented food,as well as the biosynthesis and industrial production of ethyl acetate.
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