Mucor indicus and Rhizopus oryzae co‐culture to improve the flavor of Chinese turbid rice wine

Abstract BACKGROUND One of the most important species used to ferment Chinese turbid rice wine (CTRW) at an industrial‐scale level is Rhizopus oryzae , although the flavor of CTRW fermented by pure R. oryzae is inferior to that of traditional CTRW. RESULTS Mucor indicus was used as a cooperative species to improve the flavor of CTRW presented by R. oryzae . The flavor compounds in different fermentation stages were determined by headspace solid‐phase microextraction–gas chromatography–mass spectrometry and high‐performance liquid chromatography. It was noted that the M. indicus and R. oryzae co‐culture changed the profiles of flavor compounds in CTRW, including esters, higher alcohols, amino acids and organic acids, and also significantly enhanced the concentration of sweet amino acids, fruity and floral esters, and higher alcohols. Sensory evaluation demonstrated that the CTRW fermented by M. indicus and R. oryzae had a more intense aroma, harmonious taste, continuation and full body mouth‐feel because of more abundant flavor compounds. CONCLUSION Mucor indicus is a promising species for co‐culture with R. oryzae to improve the flavor of CTRW. © 2019 Society of Chemical Industry