“…To minimize these disadvantages, an increasing spectrum of relatively expensive commercial enzyme preparations (proteases, pectinases, glucanases, xylanases and arabinofuranosidases) are frequently added to the grape must and wine.As an alternative to such preparations, which often contain unwanted contaminating or side activities,wine yeasts are being developed to secrete proteolytic and polysaccharolytic enzymes that would remove hazeforming proteins and filter-clogging polysaccharides respectively. To this end, the overexpression of several bacterial,fungal and yeast genes has resulted in proteolytic,pectinolytic,glucanolytic and xylanolytic wine yeast strains (Querol and Ramon 1996;Pretorius, 1997;Van Rensburg and Pretorius, 2000;Gognies et al, 2001;Laing and Pretorius, 1993;Pérez-Gonzélez et al, 1993;Van Rensburg et al, 1998). The results on turbidity in this study are in support of what the above researchers had noted and such means of improving processing efficiency in bananas should be exploited to greater heights.…”