酵母
转化(遗传学)
烯丙基重排
酒
化学
立体化学
发酵
有机化学
催化作用
生物化学
基因
作者
Josefina Aleu,Giovanni Fronza,Claudio Fuganti,Valentina Perozzo,Stefano Serra
标识
DOI:10.1016/s0957-4166(98)00128-1
摘要
Fermenting baker's yeast converts α-bromo substituted enones 7 and 10 into enantiomerically pure (1S,2R)-2-bromoindan-1-ol 3 and (2S,3S)-3-bromo-4-phenylbutan-2-ol 11, respectively, through the intermediacy of the corresponding saturated ketones. Structurally related 16 provides the (2R)-allylic alcohol 17 prevalently.
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