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Improvement of the enantioselectivity and enhancement of the reactivity were achieved in the bakers’ yeast reduction of the alpha- and beta-keto ester derivatives by the addition of a sulfur compound. High enantioselectivity in the bakers’ yeast reduction of keto esters was accomplished by using combination of an addition of a sulfur compound with an appropriate selection of the alcohol part of the ester.
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Reference：
Synthesis and Crystal Structure of a Chiral C3-Symmetric Oxygen Tripodal Ligand and Its Applications to Asymmetric Catalysis,
Chiral lanthanide(III) complexes of sulphur–nitrogen–oxygen ligand derived from aminothiourea and sodium D-camphor-β-sulfonate