Baker's Yeast Mediated Bioreduction : Practical Procedure Using EtOH at Energy Source
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概要
- 論文の詳細を見る
Baker's yeast mediated bioreduction of prochiral ketones was investigated with respect to its energy source. The rate of glucose consumption was five times that of the reduction of ethyl acetoacetate (EA), and the reduction of EA proceeded under aerobic condition after glucose had been consumed. From these results, reduction by baker's yeast based on the regeneration system for NAD (P) H through the oxidative pathway of ethyl alcohol (EtOH) was developed. Under anaerobic conditions, reduction by the new procedure did not occur. The optimum conditions of EtOH concentration and temperature were about 200 mM and 30℃, respectively. At higher than 400 mM EtOH concentration, the reduction soon leveled off. The rate of EtOH consumption was less than twice that of EA reduction, and no-by-products except for carbon dioxide were detected, so the new procedure is a practical one.
- 社団法人日本生物工学会の論文
- 1991-03-25
著者
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KOMETANI Tadashi
Department of Chemical and Biochemical Engineering
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MATSUNO RYUICHI
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Kobayashi T
Kyoto Univ. Kyoto Jpn
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KITATSUJI EITARO
Department of Chemical and Biochemical Engineering, Toyama National College of Technology
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Kometani Tadashi
Department Of Biochemical Engineering Toyama National College Of Technology
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Kitatsuji Eitaro
Department Of Chemical And Biochemical Engineering Toyama National College Of Technology
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Matsuno Ryuichi
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Matsuno Ryuichi
Deparment Of Food Science And Technology Faculty Of Agriculture Kyoto University
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