The paper introduces their salt-tolerance mech anism and research progress regarding conventional anaerobic or aerobic sludge, halophile and salt-tolerant yeast.
Accelerating the aging of new wine and new vinegar, sterilizing fermented foods and mutagenizing Saccharomyces cerevisia by modern physical technology were reviewed in this paper.
They grow as single cells that reproduce by asexual budding and oval or round in shape. Some yeast produce chains of elongated cells (pseudohypha) that resemble the mycelium of molds.
The usaul contaminate in beer are bacterium,fungus and wild yeast, most of them are anaerobion causing the muddy, flavor chaging and turning sour, Beer anaerobic culture medium should be found out.