Collaborators

Makoto Kanauchi

(A)    Cell walls of barley
Kanauchi, M. & Bamforth, C.W. (2001a) Growth of Trichoderma viride on crude cell wall preparations from barley. J. Agric. Food Chem., 49, 883-887

Kanauchi, M. & Bamforth, C.W. (2001b) The release of -glucan from the cell walls of the starchy endosperm of barley, Cereal Chem., 78, 121-124
Bamforth, C.W. & Kanauchi, M. (2001) A simple model for the cell wall of the starchy endosperm in barley, J. Inst. Brew., 107, 235-240

Kanauchi, M. & Bamforth, C.W. (2002) Enzymic digestion of walls purified from the starchy endosperm of barley, J. Inst. Brew. 108, 73-77

Kanauchi, M. & Bamforth, C.W. (2003) Use of Xylose dehydrogenase from Trichoderma viride in an enzymic method for the measurement of pentosan in barley, J Inst Brew, 109, 203- 207

Kanauchi, M. and Bamforth, C.W. (2008) The relevance of different enzymes for the hydrolysis of β-glucans in malting and mashing. J. Inst. Brew, 114, 224–229.

Kanauchi, M., Ishikura, W. and Bamforth, C.W. (2011) β-Glucans and pentosans and their degradation products in commercial beers. J Inst Brew, 117, 120-124

Kanauchi, M. & Bamforth, C.W. (2012) β-Glucoside hydrolyzing enzymes from ale and lager strains of brewing yeast.  J Am Soc Brew Chem, 70, 303-307

Kanauchi, M., Chijimi, A., Ohnishi-Kameyama, M. & Bamforth, C.W. (2013) An investigation of two xylan-degrading enzymes and a novel xylanase inhibitor in malted barley. J. Inst. Brew., 119, 32-40

(B)    Beer foam   Bamforth, C.W. & Kanauchi, M (2003) Interactions between polypeptides derived from barley and other beer components in model foam systems. Journal of the Science of Food and Agriculture, 83, 1045- 1050

(C ) Other malt enzymes
Kanauchi, M., Milet, J. & Bamforth, C.W. (2009) Oxalate and Oxalate Oxidase in Malt. J Inst Brew, 115, 232-237

Kanauchi, M. and Bamforth, C.W. (2013) Ascorbate peroxidase in malted barley. J Am Soc Brew Chem, 71, 97-102.

Kanauchi, M., Simon, K.J. and Bamforth, C.W. (2014) Ascorbic acid oxidase in barley and malt and its possible role during mashing. J Am Soc Brew Chem, 72, 30-35

(D)   Flavor compounds in yeast
Sugai,T., Kanauchi, M. and Bamforth, C.W. (2017) Characterization of Dimethyl sulfoxide Reductase from Brewing Yeast. J. Inst. Brew., in press

Bamforth, C.W. & Kanauchi, M. (2003) Use of novel assays to indicate that O-esters and S-esters are produced by the same enzyme in brewing yeast. FEMS Microbiology Letters, 228, 111-113

Bamforth, C.W. & Kanauchi, M. (2004) Enzymology of Vicinal Diketone Reduction in Brewer’s Yeast, J Inst Brew, 110, 83-93

kanauchi@myu.ac.jp

https://www.researchgate.net/profile/Makoto_Kanauchi/publications