A new method for stereochemical control of microbial reduction. Reduction of β-keto esters with bakers' yeast immobilized by magnesium alginate

✍ Scribed by Kaoru Nakamura; Yasushi Kawai; Shinzaburo Oka; Atsuyoshi Ohno

• Publisher: Elsevier Science
• Year: 1989
• Tongue: French
• Weight: 148 KB
• Volume: 30
• Category: Article
• ISSN: 0040-4039
• DOI: 10.1016/s0040-4039(00)99659-x

✦ Synopsis

Yeast reduction of methyl 3-oxnpcntanoate gives the L-hydroxy ester when bakers' yeast is immobilized by magnesium alginate and the reaction is run under a high concentration of magnesium ion. The D-hydroxy ester is obtained under normal reaction conditions. Asymmetric reduction of ketones by yeast has been used widely to obtain chiral alcohols because of simplicity, cheapness, and high enantioselectivity Of