Fermenting condition screening for functional crude polysaccharides production in Mageoli and the characteristics of its mash

Mageoli, which has involved various microorganisms for fermentation, is the Korean traditional rice liquor. This study investigated the effect of different fermenting conditions -kinds of yeast, temperature, and fermenting periods- for producing the immuno-stimulating crude polysaccharides separated from Mageoli(MCP) on the activation of peritoneal macrophages and concentrations of interleukin(IL)-6 and -12 in the cell culture medium. When peritoneal macrophages were treated with 10 μg/mL MCP fermented with S. cerevisae 113-4, the concentration of nitric oxide (NO) in the cell culture medium was highest at 33.3 μM; the concentrations of IL-6 and -12 were also highest respectively. For MCP obtained after fermentation at 25 °C, NO concentration increased 2.7~3.3 times, and IL-6 concentration, 5.7 times, compared to control. Furthermore, the effect of fermentation period on the expression of MCP functionality was examined. NO production treated by MCP from Mageoli fermenting for 5 days was highest, increasing 2.2 times compared to 0-day MCP. The results showed that the fermenting condition with the highest activity was observed in MCP inoculated with S. cerevisae 113-4 and fermented at 25°C for 5 days. On that conditions, the fermented mash for functional MCP contained 16.8% alcohol, 9.9% soluble solid, and 0.56% total acid. From that mash, crude polysaccharides MCP contained 90.2% polysaccharides which was consisted of mannose, glucose galactose and so on.