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

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