Abstract: Twenty- one yeast strains were isolated from Daqu,a starter participating in fermentation particularly for producing aged vinegar,via conventional yeast culture.The colony and cellular morphological characteristics of the yeasts were observed. The sequence analysis of 26 S r DNA( D1 / D2 region) from the yeasts was subsequent performed to further identify the strains.The fermentation with each of these yeasts was finally carried out,and ethyl alcohol,as well as ethyl acetate in fermented solution were detected using static headspace- GC- MS for investigation of their function.The results showed that the isolated yeast strains contained 2 Cyberlindnera fabianii,8 Saccharomycopsis fibuligera,6 Wickerhamomyces anomalus,3 Clavispora lusit and 2 Issatchenkia orientalis strains.All isolated yeast strains had capacity to produce ethyl alcohol,but the concentrations were different between the strains. Ethyl acetate was also produced,which concentration was various in different strains. The highest levels of ethyl acetate and ethyl alcohol produced by Wickerhamomyces anomalus m12 and accharomycopsis fibuligera q25 reached 4.4415 g / L and 48.4577 g / L respectively in fermented liquor,while the lowest levels by Saccharomycopsis fibuligera q6 and Issatchenkia orientalis q12 were 0.0037 g / L and 11.4555 g / L.These data indicated that the contribution of the yeast strains in Daqu on producing ethyl alcohol and ethyl acetate for aged vinegar might be different.