Journal of Organic Chemistry p. 3917 - 3921 (1990)
Update date:2022-08-03
Topics:
Utaka, Masanori
Watabu, Hisashi
Higashi, Hiroshi
Sakai, Takashi
Tsuboi, Sadao
Torii, Sigeru
Eleven β-keto acids, ranging from 3-oxobutanoic to 3-oxooctanoic acids, were reduced with fermenting bakers' yeast to the corresponding optically active β-hydroxy acids, which were isolated as the methyl esters.In all cases, the (R)-hydroxy acids were obtained in >/=98percent ee, except for 3-oxobutanoic acid, which afforded the (S)-hydroxy acid in 86percent ee.Inhibition of fermentation was observed for 3-oxoundecanoic to 3-oxotetradecanoic acids, leading to no reduction.Lowering of the substrate concentration was found to be appreciably effective in avoiding inhibition.
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