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,α-difluoro analog were also accepted by this microorganism. The products are useful intermediates in the synthesis of physiologically active compounds.
研究了底发酵酵母(酿酒酵母 Saccharomyces cerevisiae IFO 0565)在还原3-氧杂烷酸酯方面的范围和局限性。对该微
生物对各种3-氧杂烷酸酯的底物特异性进行了研究。该微
生物在还原选择性以及
水解酶的高表达方面明显不同于传统的烘焙酵母。具有芳香取代基的3-氧杂烷酸酯、卤代3-氧杂烷酸酯、脂肪族长链3-氧杂烷酸酯及其α,α-二
氟类似物也被该微
生物接受。这些产品是合成生理活性化合物的有用中间体。