Predominant microorganisms on fresh and fermenting wild rice were isolated, characterized, and then used as inoculum so their effects on processing and flavor characteristics of wild rice could be determined. During storage of wild rice at 4 C for 14 weeks, Achromobacter spp., Flavobacterium spp., coryneforms, and coliforms, and Achromobacter spp. predominated in succession. In rice stored at 21 C for 2 weeks, Pseudomonas spp. predominated. Microorganisms isolated from fresh wild rice included pseudomonads, micrococci, coliforms, Achromobacter spp., and Flavobacterium spp. Wild rice inoculated with some isolates from fermenting rice developed a variety of odors including fecal-putrid, earthy, and rotting vegetation types at 30 C, and the previous odors plus ammonia, fatty acid, and sweet-aromatic types at 7 C. Processing characteristics of wild rice inoculated with selected isolates, were not affected, but there were changes in flavor of the rice. Intensities of both tea-like and earthy flavors in wild rice were increased by inoculation of rice with Achromobacter, Pseudomonas, Flavobacterium, and Micrococcus isolates.