lus (4). In particular, ethyl acetate is considered the key inhibitory component (16), while a marginal but synergic role has been attributed to ethanol (16). Concentrations of 35.1 and 73.8 mM ethanol and ethyl acetate were found in the water/ salt-soluble extract of the dough fermented with W. anomalus LCF1695. Ethyl acetate is the most significant ester synthesized by yeasts during fermentation (44). Compared to that in Saccharomyces cerevisiae or other yeasts, the synthesis of ethyl acetate by W. anomalus occurs via an inverse esterase from