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

Article abstract of DOI:10.1016/S0040-4020(99)00373-7

Improvement of the enantioselectivity and enhancement of the reactivity were achieved in the bakers' yeast reduction of the α- and β-keto ester derivatives by the addition of a sulfur compound. High enantioselectivity in the bakers' yeast reduction of keto esters was accomplished by using combination of an addition of a sulfur compound with an appropriate selection of the alcohol part of the ester.