Small molecular fatty acid esters are one kind of important volatile flavor component with aromatic odor. They are widely found in the traditional fermented foods and have significant influence on food sense and flavor. Microbial originated functional enzymes are important tools for the synthesis of small molecular fatty acid esters. The microorganisms derived from traditional fermented foods are diverse， and the functional enzymes that catalyze the synthesis of small molecular fatty acid esters carried by these species also show polymorphism. Studies have shown that the microorganisms with small molecular fatty acid ester synthesis capabilities include bacteria， molds and yeasts. The enzymes that catalyze ester synthesis are mainly derived from the α/β hydrolase family， with lipases and esterases as the representatives. Enzymes provide a green route for the synthesis of esters and contribute to the application of small molecule fatty acid esters in the food industry. Meanwhile， the enzymatic synthesis of esters also promotes the use of small molecular fatty acid esters in the areas of pharmaceuticals and fine chemicals. This work summarizes the diversity， status and further development of microorganisms and enzymes for fatty acid ester synthesis from traditional fermented food.