Biochemical Reduction of 3-Oxoalkanoic Esters by a Bottom-fermentation Yeast, Saccharomyces cerevisiae IFO 0565

Naoki Mochizuki, Takeshi Sugai, Hiromichi Ohta

Research output: Contribution to journalArticle

21 Citations (Scopus)

Abstract

The scope and limitation of a bottom-fermentation yeast (Saccharomyces cerevisiae IFO 0565) toward the reduction of 3-oxoalkanoic esters were examined. The substrate specificity of this microorganism for various kinds of 3-oxoalkanoic esters was studied. This microorganism was distinct from converntional bakers’ yeast in terms of its selectivity in the reduction and its high expression of a hydrolytic enzyme. 3-Oxoalkanoic ester with an aromatic substituent, a halogen substituted 3-oxoalkanoic ester, an aliphatic longer-chain 3-oxoalkanoic ester and its α, αα-difluoro analog were also accepted by this microorganism. The products are useful intermediates in the synthesis of physiologically active compounds.

Original languageEnglish
Pages (from-to)1666-1670
Number of pages5
JournalBioscience, Biotechnology, and Biochemistry
Volume58
Issue number9
DOIs
Publication statusPublished - 1994 Jan 1

ASJC Scopus subject areas

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

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