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Stereochemical control in microbial reduction 4. Effect of cultivation conditions on the reduction of β-keto esters by methylotrophic yeasts.

✍ Scribed by Kazutoshi Ushio; Kiyoko Inouye; Kaoru Nakamura; Shinzaburo Oka; Atsuyoshi Ohno


Publisher
Elsevier Science
Year
1986
Tongue
French
Weight
254 KB
Volume
27
Category
Article
ISSN
0040-4039

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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