Abstract
The relationship between ethanol consumption and the bioreduction of prochiral ketones in bakers' yeast cells using ethanol as a reductant for NAD(P)H regeneration was examined and the efficiency ( ν sub ν EtOH ) correlated to k L a. Ethanol was consumed at almost the same specific rate in the presence or absence of the ketones. In the reduction of ethyl acetoacetate catalyzed by NADPH-dependent oxidoreductase, the efficiency ( ν EA ν EtOH ) decreased with increasing k L a and was about 0.5 at the actual operatin condition of k L a of 100 h −1. The reduction of acetol catalyzed by NADH-dependent oxidoreductase proceeded through the use of a portion of NADH in the regenerated NADH, and the efficiency ( ν acetol ν EtOH ) had a maximum (1.9) at k L a of 20 h −1.
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