Baker’s Yeast Mediated Bioreduction of Prochiral Ketones Having 6-(4-Oxo-1,3-dioxinyl) Group

Abstract
Prochiral ketones having 6-(4-oxo-1,3-dioxinyl) group as one terminal unit by fermenting baker’s yeast gave chiral alcohols, which could be convertible to optically active hydroxyesters, β-ketoesters, and lactones.

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