Method for improving content of ester produced by fermentation through co-culture of two ester-producing yeast strains and application

The invention belongs to the technical field of microorganisms and fermentation, and discloses a method for improving the content of ester produced by fermentation through co-culture of two ester-producing yeast strains, in the method, Pichia kudriavzevii PK2 and Wickerhamomyces anomalus W4 are used, and the two strains are fermented at the same time. According to the method, the pichia kudriavzevii and the Wickerhamomyces anomalus are applied to the solid brewing process of the Maotai-flavor liquor, so that the liquor yield and the ester content of the Maotai-flavor liquor are improved, the taste of the liquor is softer, the flavor of the liquor is richer, and the method plays an important role in further improving the quality of the liquor. Meanwhile, the method has far-reaching social and economic significance on enhanced utilization of functional brewing microbial resources and innovation and upgrading of a traditional brewing process. 本发明属于微生物、发酵技术领域，公开了一种两株产酯酵母菌株共培养提高发酵产酯含量的方法，所述方法中使用库德里阿兹威毕赤酵母(Pichia k