Selective reduction of aromatic nitro compounds to aromatic amines by Baker's yeast in basic solution

Article abstract of DOI:10.1016/S0040-4039(00)76714-1

Aromatic nitro compounds containing o-, m- or p-electron withdrawing groups, such as carbonyl, halogen and nitro, were selectively and rapidly reduced to their corresponding amino derivatives in good yields using Bakers' Yeast in basic solution.