The baker's yeast reduction of 1-acetoxy-2-alkanones in the presence of a sulfur compound

Article abstract of DOI:10.1016/S0957-4166(97)00434-5

Improved enantioselectivity was achieved in the baker's yeast reduction of the 1-acetoxy-2-alkanone derivatives by the addition of a sulfur compound such as L-cysteine and phenyl vinyl sulfide. The reaction rate of the baker's yeast reduction was accelerated using a sulfur compound as an additive. The migration of the acetyl group and the hydrolysis of the acetoxy group of the substrate was suppressed using a sulfur compound.