Keynote paper 4 - Stan Roberts et al

Tue, 20 Jun 95 18:10:00 PDT

Stan, Nick et al
With regard to your interesting results on nitroaromatic reduction I'd be
interested to hear your views on the amazing related data by Korean workers
who reported usng Bakers Yeast in aqueous methanolic alkali at 70-80 C!!
(55-95 percent yields reported) [Tet Letts 1994, 3965 and 1995 2793].

Surely the yeast is long dead under these conditions! Can the enzyme
survive and still be active? Or are we looking at e.g. a Zinin-type
reduction [Na2S2] by way of a thiol of a protein?? If so any old protein
should do!!

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