Preparation of Optically Active γ- and δ-Lactones by Microbiological Reduction of the Corresponding Keto Acids

Abstract

VAN DER VEN, AND A. P. DE JONGE. Preparation of optically active y-and 6lactones by microbiological reduction of the corresponding keto acids. Appl. Microbiol. 11:389-393. 1963.-It was found, by means of simple screening methods, that several yeasts (Saccharomyces and Candida), molds (Cladosporium), and bacteria (Sarcina) are able to reduce keto acids to hydroxy acids, which are easily converted into lactones. Chemical analysis showed that some of the microorganisms (Saccharomyces and Candida) produce dextrorotatory lactones and others (Cladosporium and Sarcina) produce levorotatory lactones. High yields of dextrorotatory (both y-and 6-lactones) were obtained by using Saccharomyces cerevisiae. The physical properties of the carefully distilled lactones obtained indicated high purity and high optical purity.

Novozyme 435 Asymmetric Hydrolysis of Enol Ester with Series Acid Moiety

“…(R)-δ-decalactone can be obtained according to the reduction of keto acid and Massoia lactone: Literature 11,12 reported the baker yeast reduce the massioa lactone to δ-decalactone, in the process of reduction, excess concentration of substrate and product poison the baker yeast. Similar status exist in the reduction of carbonyl acid to hydroxy acid which go against to baker yeast 13 . Thus it shows great superiority to employ single purified enzyme in the optimum condition of pH and temperature.…”