Characterisation of banana wine fermented with recombinant wine yeast strains

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dc.contributor.authorByaruagaba-Bazirake, George William
dc.contributor.authorPierre, van Rensburg
dc.contributor.authorKyamuhangire, William
dc.date.accessioned2021-12-16T10:30:51Z
dc.date.available2021-12-16T10:30:51Z
dc.date.issued2013
dc.description.abstractCommercial enzyme preparations are applied in the process of winemaking to improve wine processing and wine quality. In this study, three recombinant wine yeast strains that had been developed to improve wine processing were compared with regard to their ability to produce banana wine of an acceptable quality. The recombinant wine yeast strains contain genes coding for enzymes able to degrade different polysaccharides (glucan, xylan, pectin and starch). The recombinant strains were able to induce higher wine yields from the fermented banana pulp vis-à-vis the control. The wines obtained with the recombinant strains and the untransformed control did not show significant differences (p>0.05) in their physicochemical parameters. The highest wine yield obtained from the pulp which was treated with genetically modified yeast (recombinant yeast strain) secreting glucanase and xylanase enzymes (plasmid pDLG39) was 69.5% v/w prepared from Bogoya pulp. This wine yield was higher than the control yield (65.9± 0.07) by an increase of 5.5% v/w. However, the wine from Kayinja pulp which was treated with genetically modified yeast secreting pectinase enzyme(plasmid pPPK) yielded wine (60.3±0.28% v/w) with 35% increase compared to the wine (44.7±0.49) obtained with the control yeast. The recombinant yeast strains compared in this work secreted enzymes playing a similar role to that of the previously studied pectinolytic commercial enzymes. Therefore, such a recombinant yeast strain could be used in banana wine fermentations as an alternative to commercial enzyme preparationsen_US
dc.identifier.citationByaruagaba-Bazirake, G., Rensburg, P., & Kyamuhangire, W. (2013). Characterisation of banana wine fermented with recombinant wine yeast strains. American Journal of Food and Nutrition, 3(3), 105-116.en_US
dc.identifier.uri0.5251/ajfn.2013.3.3.105.116
dc.identifier.urihttps://nru.uncst.go.ug/xmlui/handle/123456789/703
dc.language.isoenen_US
dc.publisherAmerican Journal of Food and Nutritionen_US
dc.relation.ispartofseriesAmerican Journal of Food and Nutrition;3(3)
dc.subjectRecombinant yeasten_US
dc.subjectpectinaseen_US
dc.subjectglucanaseen_US
dc.subjectxylanaseen_US
dc.subjectamylaseen_US
dc.subjectwineen_US
dc.titleCharacterisation of banana wine fermented with recombinant wine yeast strainsen_US
dc.typeArticleen_US
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