The setereoselective preparation of β-keto esters using baker's yeast in the presence of rice wine koji

被引：0
作者：
Jin Cui [1 ]
Ming Jie Zhang [1 ]
Xiang Qian Wang [1 ]
Nai Jing Cui [1 ]
机构：
[1] Tianjin Univ, Sch Sci, Tianjin 300072, Peoples R China
来源：
CHINESE CHEMICAL LETTERS | 2008年 / 19卷 / 03期
关键词：
baker's yeast; biocatalyst; rice wine koji; beta-Keto esters;
D O I：
10.1016/j.cclet.2008.01.005
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
By the addition of rice wine koji, enhancement of the reactivity was observed for the baker's yeast reduction of beta-keto esters into (S)-beta-hydroxy esters with high enantiomeric purity (73-98%). (c) 2008 Ming Re Zhang. Published by Elsevier B.V. on behalf of Chinese Chemical Society. All rights reserved.
引用
收藏
页码：311 / 313
页数：3
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