Fecha de publicación: 16/09/2022 Fuente: WIPO Wine The invention belongs to the technical field of microorganisms, and particularly relates to streptomyces teaching wine and application thereof to improvement of salt tolerance of sugarcane. The streptomyces cerevisiae YS36 is preserved in the China Center for Type Culture Collection, the classification name of the streptomyces cerevisiae YS36 is Streptomyces cerevisiae YS36, the preservation date of the streptomyces cerevisiae YS36 is February 21, 2022, and the preservation number of the streptomyces cerevisiae YS36 is CCTCC NO: M 2022140. Aerial hyphae of the streptomyces stenosus YS36 are green, matrix hyphae are milky white and opaque, spores are formed on the surfaces of the matrix hyphae, the edges of the matrix hyphae are regular, and the matrix hyphae have halo rings. Under salt stress, inoculation of the streptomyces tadophorinus YS36 can significantly improve the chlorophyll content of sugarcane leaves, enhance the water retention of the leaves, significantly promote biomass accumulation of the overground part and root of the sugarcane, and help to improve the tolerance of the sugarcane to salt stress.