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The bakers' yeast reductions of α- and β-keto ester derivatives in the presence of a sulfur compound

✍ Scribed by Ryuuichirou Hayakawa; Kazumi Nozawa; Kimihiko Kimura; Makoto Shimizu

Publisher
Elsevier Science
Year
1999
Tongue
French
Weight
613 KB
Volume
55
Category
Article
ISSN
0040-4020

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✦ Synopsis

Improvement of the enantioselectivity and enhancement of the reactivity were achieved in the bakers' yeast reduction of the (x-and 15-keto ester derivatives by the Addition of a sulfur compound. High enanfioselectivity in the bakers' yeast reduction of keto esters was accomplished by using combination of an a,~lltion of a sulfur compound with an appropriate selection of the alcohol part of the ester.

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