“…Salt tolerance is a complex trait involving the function of many genes (Flowers, 2004;Foolad, 2004). In fact, the exploitation of natural genetic variations and the generation of transgenic plants introducing novel genes or altering expression levels of the existing genes are being used to improve salt tolerance (Austin, 1993;Jain and Selvaraj, 1997;Yeo, 1998;Hasegawa et al, 2000;Park et al, 2001;Xiong and Yang, 2003;Guo et al, 2004;Davletova et al, 2005;Dana et al, 2006;Hong and Hwang, 2006). In legumes, salt stress significantly limits productivity because of its adverse effects on the growth of the host plant and its symbiotic interactions.…”