Abstract
The Tibetan mushroom (Cordyceps militaris) has been known and used in traditional Chinese medicine for its therapeutic properties for thousands of years. This mushroom is rich in nutrients and biologically active components, such as: cordicepic acid, glutamic acid, mannitol, proteins, amino acids, polysaccharides, magnesium and calcium. These substances make Tibetan Mushroom an extraordinary means of restoring health and increasing the vitality of the body. In the study, we used a solid culture substrate with 3 degrees (based on brown rice, wheat and barley) with a pH of 7 degrees (4.5-7.5). It was found that the pH of the culture substrate directly influences the production of cordycepin, so at a pH value of 5 the cordycepin content begins to increase, reaching its highest level at a pH value of 5.5 (362 mg/L), then at pH values above 6, the cordycepin concentration begins to decrease.
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