Through smell the strain which produce intense ester-flavor was screened. The ability of producing ester was different in different substrate. This flavor produced by strain in the millet media was strongest. The main aroma materials in the millet media were ethyl acetate. The relative contents of ethyl acetate on the total flavor components was 37.71%. The strain FJZ was identified by the method of morphology， physiological and biochemical test， and molecular biology， the result showed that the strain FJZ was Pichia kudriavzevi. It was named P. kudriavzevi FJZ. The strain FJZ could grow in the condition of pH 1.5-10.5， temperature 28-42 ℃， alcohol volume fraction 0%-14%， sugar mass fraction 10%-60%. The optimal growth conditions of the strain FJZ was sugar mass fraction 20% and alcohol volume fraction 6%.