Studies of immobilized technology on saltresistant esterproduced saccharomycete cells;

The result showed that by adding three salt-tolerant yeasts separately in different times to soy mash ferment,flavor components of high salt liquid soy mash were more than that of the soy mash without adding yeasts,especially the T yeast on the fifteenth day,where the flavor components were much more than others.

The characters of three salt-tolerant yeasts in producing flavor components were investigated by GC.

Mixed immobilization of salt-tolerant yeasts and acid-producing salt-tolerant yeasts and their fermentation properties

Study on Chinese rice wine fermentation using ester-producing yeast to increase flavors and decrease concentration;

The cross experiment was made with the physiology condition of ester-producing yeast as the factor and several equations.

The thin liquid in which there are some ester-producing yeast was inoculated onto the plate culture with pour plate methods after having been treated by ultraviolet irradiation.

Halophilic bacteria and salt-tolerant microzyme have wide practicability in the treatment of highsalinity wastewater.