从酿酒小曲中分离获得优质产酯菌株Y5，经产酯培养基初筛其总酯2.684g/L，乙酸乙酯含量为2.481g /L。经生理生化实验和分子鉴定，确定Y5菌株为异常威克汉姆酵母（Wickerhamomyces  anomalus）。通过采用单因素和四因素四水平正交实验对该菌产酯条件进行优化，试验结果表明在初始pH值为4、酒精含量4%的培养基中30℃恒温发酵3d为最适产酯条件，其Y5菌株总酯产量为4.065g/L，乙酸乙酯产量3.677g/L。相比优化之前，其总酯含量显著提高51.5%，乙酸乙酯含量显著提高48.2%。该菌株产酯能力较强，具有良好的工业化应用前景。

An efficient ester-producing yeast (numbered as Y5) was screened from three Xiaoqu, and it was identified asWickerhamomyces anomalusby physiological biochemical tests and molecular biology method. The ester-producing test was conducted on the strain by using culture-medium, and there was obtained ethyl acetate 2.481g/L form the total of ester 2.684g/L. Though orthogonal experiments to optimize the ester-production conditions, its results showed that the appropriate culture conditions for this yeast was addition of PH value 4, alcohol 4%, fermentation temperature 30 °C and time 3d. Under this condition, comparing with the not optimized, the total ester 4.065g/L was significantly increased about 51.5% and the ethyl acetate3.677g/L was significantly increased about 48.2%. The strain has strong ability to produce ester and there is a bright prospect of applying on industry.