Fecha de publicación: 06/09/2022 Fuente: WIPO Wine The invention belongs to the technical field of microorganisms, and particularly relates to a culture method of Burkholderia anthina BJQ0011 and application of the Burkholderia anthina BJQ0011 in catalytic synthesis of white spirit flavor ester. The Burkholderia sp. BJQ0011 disclosed by the invention has the capability of efficiently catalyzing and synthesizing white spirit flavor ester ethyl hexanoate, ethyl caprylate and ethyl caprate in a water phase system, and the yields of the Burkholderia sp. BJQ0011 are respectively 12.52 +/-1.20 mg/L, 219.23 +/-1.38 mg/L and 309.42 +/-12.59 mg/L. The method has important significance in the aspect of culturing functional microorganisms for producing white spirit flavor substances in the white spirit brewing process, and lays a foundation for improving the flavor and quality of white spirit.