Squeezing the juice of mature pomegranates, using 100% pure pomegranate juice and the pure huai nectar for the raw material, then, joining the wine uses yeast fungus, we can make the pomegranate nutritional wine by fermentation under the whole closing system.

Application of Angel AADY in the Production of Xiaoqu Liquors;

Kinetics of Zn~(2+) and Cd~(2+) biosorption by dried Saccharomyces cerevisia biomass;

Kinetics and Equilibrium of Cu～(2+) Biosorption by Dried Biomass of Saccharomyces cerevisia;

Effects of Osmolytes onSaccharomyces cerevisiae Proliferation on the Agar Solid Media under Different Physiological Phases and Its Modeling;

Production of Ethanol from Soybean Sirup with High Efficiency Using Aspergillus oryzae and Saccharomyces cerevisiae;

Optimization of S-adenosylmethionine Fermentation Process by Saccharomyces cerevisiae;

Aluminum Tolerance Associated with High Trehalose Levels in Saccharomyces cerevisiae;

Isolation and identification of lactic acid bacteria from beer yeast starter;

Study on beer yeast extracts of production technique;

Study on optimization for craft of beer yeast extract with RSM;