The tolerance of microbiota in Baijiu fermentation has an important impact on the yield and quality of base Baijiu. To solve the industrial problems of low quality and quantity of base Baijiu due to an exceedingly acid microenvironment caused by the accumulation of the weak organic acid, 11 yeast strains with high tolerance to multiple environmental stresses were screened from the fermented grains of sauce-flavor Baijiu, and identified as Pichia kudriavzevii strains. Furthermore, their capability of production of ethanol and flavor compounds was evaluated by batch fermentation using corn as the carbon source. The results showed that strain XDNZ_PK05 could tolerate 45 ℃, 5 g/L acetic acid, 70 g/L lactic acid and 14% ethanol. It could produce more flavor ester compounds and less higher alcohols. Finally, this strain was applied in the fermentation of sauce-flavor Baijiu. The results showed that the application of XDNZ_PK05 could improve the utility of raw materials by 20%, and increase ethanol production by 13%. Moreover, the n-propanol was decreased by 53%, and there were no significant differences in the amounts of the other flavor compounds. Our study provides strain resources and scientific support for development of controllable fermentation technology of traditional fermented foods.
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