Researchers from the Chungbuk Natural Basin (South Korea) present several factors that increase the production of cordyceptin on an industrial scale. This is a unique substance that is developed in the wild only in the body of insects, but research has come close to growing it on more accessible plants – for example, brown rice.
The uniqueness of cordyceps lies in the fact that after infection of the insect, it does not capture the brain of the insect, as was given earlier, and does not use its ability to embed with s s s. Instead, the fungus has to take control of all the vital systems of the insect, for which, in the course of evolution, it has learned to produce many active biological components.
The principle of processing cordyceps becomes a kind of natural first aid kit; Oriental medicine has been using it since ancient times to create a wide range of medicines. Alas, the production of cordyceps is extremely difficult and expensive, because only a few milligrams of the beneficial base substance cordyceptin can be extracted from one infected insect. In addition, there are about 750 species of the fungus and each has been adapted to oooooooooooooo okkur ‘.
Essential methods of growing cordyceps on fermented growth are simpler and cheaper, but the content of cordyceptin in such samples is 100 times less than those grown on insects. Korean scientists study a series of experiments and representatives that the growth of mushrooms is affected by the fat content in the drinking mixture. In particular, the addition of oleic acid helped increase the production of cordyceptin by 50%. This opens the way to the cultivation of a useful substance in any volume without withdrawal. insects
Source: Tech Cult
