Preparation of Optically Active α-Hydroxy Esters : Stereoselective Reduction of α-Keto Esters Using Thermophilic Actinomycetes
スポンサーリンク
概要
- 論文の詳細を見る
The asymmetric reduction of α-keto ester carried out using actinomycete as a biocatalyst. Ethyl 3-methyl2-oxobutanoate and methyl benzoylformate were reduced to the corresonding (R)0alcohols with high optical purities. The conversion ratios of α-keto esters to the corresponding α-hydroxy esters using thermophilic actinomycetes were increased by addition of glycerol into the reaction mixture as an additive. Production of optically pure α-hydroxy esters has been achieved by the repetitive use of a Ca^<2+>-alginate-immobilized cells of a thermophilic actinomycete, Pseudonocardia thermophila IFO 12133.
- 社団法人日本生物工学会の論文
- 1997-09-25
著者
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中村 薫
京都大学化学研究所
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中島 伸佳
Graduate School Of Health And Welfare Okayama Prefectural University
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中島 伸佳
岡山県立大学短期大学部
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中島 伸佳
岡山県立短大
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NAKAJIMA Nobuyoshi
Department of Nutritional Science, Okayama Prefectural University
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ISHIHARA Kohji
Department of Chemistry, Kyoto University of Education
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NAKAMURA Kaoru
Institute for Chemical Research, Kyoto University
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NISHITANI MIHO
Department of Chemistry, Kyoto University of Eduction
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YAMAGUCHI HITOMI
Department of Chemistry, Kyoto University of Eduction
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OHSHIMA TOSHIHISA
Department of Chemistry, Kyoto University of Education
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中村 薫
京大 化研
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Ishihara K
Dep. Of Life Sci. Okayama Univ. Of Sci. 1-1 Ridai-cho Kita-ku Okayama 700-0005 Jpn
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Nishitani Miho
Department Of Cardiovascular Medicine Juntendo University School Of Medicine
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Nishitani Miho
Department Of Chemistry Kyoto University Of Eduction
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Nakajima Nobuyoshi
Graduate School Of Health And Welfare Okayama Prefectural University
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Nakajima Nobuyoshi
Department Of Nutritional Science Faculty Of Health And Welfare Okayama Prefectural University
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Nagahama Kazuhiro
Department Of Applied Microbial Technology The Kumanoto Institute Of Technology
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Nakamura Kaoru
Institute For Chemical Research Kyoto University
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HIRAI Yuka
Osaka University of Pharmaceutical Sciences
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Yamaguchi Hitomi
Department Of Chemical Science And Engineering Kobe University
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Nakamura Kahoru
Department Of Nutrition Tokyo University Of Agriculture
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Yamaguchi H
Research And Development Center Nagase & Co. Ltd.
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Ohshima T
Microbial Genetics Division Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
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Ohshima Toshihisa
Department Of Biological Science And Technology Faculty Of Engineering The University Of Tokushima
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Ohshima Toshihisa
Microbial Genetics Division, Institute of Genetic Resources, Faculty of Agriculture, Kyushu University
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Nakajima Nobuyoshi
Department of Food and Nutrition, Okayama Prefectural Junior College
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