引用本文:
Jin Cui, Ming Jie Zhang, Xiang Qian Wang, Nai Jing Cui. The setereoselective preparation of β-keto esters using baker's yeast in the presence of rice wine koji[J]. Chinese Chemical Letters,
2008, 19(3): 311-313.
doi:
10.1016/j.cclet.2008.01.005
Citation: Jin Cui, Ming Jie Zhang, Xiang Qian Wang, Nai Jing Cui. The setereoselective preparation of β-keto esters using baker's yeast in the presence of rice wine koji[J]. Chinese Chemical Letters, 2008, 19(3): 311-313. doi: 10.1016/j.cclet.2008.01.005
Citation: Jin Cui, Ming Jie Zhang, Xiang Qian Wang, Nai Jing Cui. The setereoselective preparation of β-keto esters using baker's yeast in the presence of rice wine koji[J]. Chinese Chemical Letters, 2008, 19(3): 311-313. doi: 10.1016/j.cclet.2008.01.005
The setereoselective preparation of β-keto esters using baker's yeast in the presence of rice wine koji
摘要:
By the addition of rice wine koji, enhancement of the reactivity was observed for the baker's yeast reduction of b-keto esters into (S)-β-hydroxy esters with high enantiomeric purity (73-98%).
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关键词:
- Baker's yeast
- / Biocatalyst
- / Rice wine koji
- / β-Keto esters
English
The setereoselective preparation of β-keto esters using baker's yeast in the presence of rice wine koji
Abstract:
By the addition of rice wine koji, enhancement of the reactivity was observed for the baker's yeast reduction of b-keto esters into (S)-β-hydroxy esters with high enantiomeric purity (73-98%).
-
Key words:
- Baker's yeast
- / Biocatalyst
- / Rice wine koji
- / β-Keto esters
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