中文摘要：

为获得可用于苹果酒发酵的产香酵母，提高苹果酒的香气质量，采集苹果果库空气样和苹果样品，经分离纯化、产酯试验筛选得到6株具有产香能力的酵母，对其进行形态观察及相关生理生化特性研究，对ITSrDNA序列进行扩增和克隆测序，结合与标准菌株的ITS同源性分析和系统发育树的构建，明确了6株分离菌株的遗传学位置，其中菌株YN6被鉴定为形Wickerhamomyces anomalus，该菌株产香能力较强，且能提高苹果酒的感官质量。苹果酒的GC—MS分析结果表明，与对照菌株WLS21独立发酵结果相比，接种YN6混合发酵后，主要挥发性香气物质的质量浓度由248．09mg／L提高到496．14mg／L。

英文摘要：

Air samples were taken from an apple granary in order to find aroma-producing yeasts for cider fermentation. After performing separation, purification and ester production tests, six yeasts were obtained, which showed ester-producing abilities. The colony morphology, cell morphology, liquid cultural characteristics, physiological and biochemical characteristics and ITS complete sequences of the six tested yeasts were analyzed. The six yeast stains were identified by sequence homology comparison with known sequences in GenBank and by constructing phylogenetic tree. Among the six yeasts, the strain YN6 identified as Wickerhamomyces anomalus, had the strongest aroma-producing ability,and could improve the sensory quality of cider. The results of GC - MS showed that, the cider the amounts of volatile compounds in the cider fermented by control cider yeast WLS21 was 248.09 mg/L. But when mixed with YN6, the volatile compounds increased to 496.14 mg/L.