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 identified through physiological,biochemical and 26S rDNA D1/D2 sequence analysis and found to belong to Debaryomyces hansenii(4 strains),Issatchenkia orientalis(2 strains),Zygosaccharomyces bailii(1 strain),Trichosporon coremiiforme(1 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.