Abstract:To investigate the effect of Torulopsis globosa on the production of flavor substances during the fermentation of Baijiu，industrial Saccharomyces cerevisiae strain AY15 and high ester-yield strain MY15 were fermented with T.globosa WY2 at different inoculation ratios and different inoculation sequences，respectively.The three yeasts were inoculated separately for fermentation as a control.Changes in fermentation performance，acetate ester and higher alcohol content were detected during the fermentation.In different proportion inoculation experiments，the ethyl acetate yield reached 351.65 mg/L when the inoculation ratio of strain MY15 and T.globose strain WY2 was 1∶2，which was 27.78% higher than the pure fermentation of MY15.The fermentation cycle was shortened to 4 d.In different sequential inoculation experiments，inoculation of S.cerevisiae strain AY15 and MY15，followed by inoculation of T.globose increased the corresponding ethyl acetate production by 24.55% and 12.78%，respectively.The content of isoamyl alcohol was decreased by 10.58% and 24.24%，respectively.The findings showed that the mixed fermentation of S.cerevisiae and T.globose enhanced the ester production ability of S.cerevisiae and did not affect the alcohol production ability of S.cerevisiae.