Integration of enzyme, strain and reaction engineering to overcome limitations of baker’s yeast in the asymmetric reduction of α-keto esters.

Regina Kratzer; Sigrid Egger; Bernd Nidetzky

doi:10.1002/bit.21980

Integration of enzyme, strain and reaction engineering to overcome limitations of baker’s yeast in the asymmetric reduction of α-keto esters.

Regina Kratzer, Sigrid Egger, Bernd Nidetzky

Institute of Biotechnology and Biochemical Engineering (6510)

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	1094-1101
Journal	Biotechnology and Bioengineering
Volume	101
DOIs	https://doi.org/10.1002/bit.21980
Publication status	Published - 2008

Treatment code (Nähere Zuordnung)

Basic - Fundamental (Grundlagenforschung)
Application

Access to Document

10.1002/bit.21980

Cite this

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title = "Integration of enzyme, strain and reaction engineering to overcome limitations of baker{\textquoteright}s yeast in the asymmetric reduction of α-keto esters.",

author = "Regina Kratzer and Sigrid Egger and Bernd Nidetzky",

year = "2008",

doi = "10.1002/bit.21980",

language = "English",

volume = "101",

pages = "1094--1101",

journal = "Biotechnology and Bioengineering",

issn = "0006-3592",

publisher = "Wiley-VCH ",

}

TY - JOUR

T1 - Integration of enzyme, strain and reaction engineering to overcome limitations of baker’s yeast in the asymmetric reduction of α-keto esters.

AU - Kratzer, Regina

AU - Egger, Sigrid

AU - Nidetzky, Bernd

PY - 2008

Y1 - 2008

U2 - 10.1002/bit.21980

DO - 10.1002/bit.21980

M3 - Article

SN - 0006-3592

VL - 101

SP - 1094

EP - 1101

JO - Biotechnology and Bioengineering

JF - Biotechnology and Bioengineering

ER -