The enantioselective β-keto ester reductions by Saccharomyces cerevisiae

Abstract

The enantioselective yeast reduction of aromatic β-keto esters, by use of potassium dihydrogen phosphate, calcium phosphate (monobasic), magnesium sulfate and ammonium tartrate (diammonium salt) (10:1:1:50) in water at pH7 as a buffer for 72-120h with 45-90 % conversion to the corresponding aromatic β-hydroxy esters was achieved by means of Saccharomyces cerevisiae.

Keywords

• bioreductions
• yeast-catalyzed reductions
• aromatic β-keto esters
• saccharomyces cerevisiae
• enantioselective reduction