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通过使用面包酵母的基因工程来减少β-基托的高度立体选择性试剂

S Rodríguez1, M M Kayser, J D Stewart

  • 1Department of Chemistry, University of Florida, Gainesville, Florida 32611, USA.

Journal of the American Chemical Society
|July 18, 2001
PubMed
概括

研究人员使用基因改造对面包酵母 (Saccharomyces cerevisiae) 进行了工程改造,以增强β-keto的立体选择性减少. 这提高了有价值的β-基构建块的生产,使其更容易获得.

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