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A simple method for obtaining a highly enantioselective enzymatic preparation from baker's yeast for the reduction of β-keto esters

✍ Scribed by Reginaldo R. Menezes; Alexandre S. Santos; Enrique G. Oestreicher; Gerson F. Pinto

Book ID
110269664
Publisher
Springer-Verlag
Year
1998
Tongue
English
Weight
191 KB
Volume
12
Category
Article
ISSN
0951-208X

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✍ Kaoru Nakamura; Yasushi Kawai; Shinzaburo Oka; Atsuyoshi Ohno 📂 Article 📅 1989 🏛 Elsevier Science 🌐 French ⚖ 148 KB

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