The present invention relates to a method and cultured them with food of beneficial microorganisms, including lactic acid bacteria, yeast, napdugyun, acetic acid bacteria, photosynthetic bacteria derived from traditional foods. Culturing of useful microorganisms of the present invention is more particularly, pickles, soy sauce, red pepper paste, soybean paste, soybean, from such Pickled collect yeast, lactic acid bacteria, napdugyun, acetic acid bacteria, photosynthetic bacteria, and food sources as sugar or molasses by it relates after separately culturing each of the bacteria, using bacteria to produce a bacteria of the conjugate. Useful microbial culture method of the present invention is to our traditional fermented kimchi, hot pepper paste, soy sauce, soybean, soybean paste, extract, etc. Fermented lactic acid bacteria, yeast, napdugyun, mixing technology combined acetic acid bacteria and photosynthetic bacteria. In particular, by being cultivated in a culture without supplying, additional food source without supply of the medium, bacteria are beginning to achieve the cross-coupled to each other, and thus bacteria are when the different kinds in the combination shows the effect that increases the activation rate and the survival rate. The useful microbes cultured by the invention exert a powerful force made of different species are combined as hybrid strains that are bacteria have a survival and fermented herbal active rate increases and fermented foods, fermented cosmetics as useful microorganisms consisting of complexes It can be useful to create.본 발명은 전통식품에서 추출한 유산균, 효모균, 납두균, 아세트산균, 광합성세균을 포함하는 유용미생물의 배양방법 및 이를 이용한 식품에 관한 것이다. 본 발명의 유용미생물의 배양방법은 더욱 상세하게는, 김치, 간장, 고추장, 된장, 청국장, 젓갈 등으로부터 효모균, 유산균, 납두균, 아세트산균, 광합성세균 등을 수집하고, 먹이원을 설탕 또는 당밀로 하여 각각의 균들을 따로 배양한 후, 이 균들을 이용하여 결합체의 균을 만들어 내는 것에 관한 것이다. 본 발명의 유용미생물 배양방법은 우리의 전통발효식품 김치, 고추장, 간장, 청국장, 된장, 젓갈 등에서 추출한 유산균, 효모균, 납두균, 아세트산균 및 광합성세균을 혼합 결합하는 기술에 있다. 특히 배지의 공급없이, 추가적으로 먹이원을 공급하지 않은 상태에서 배양함으로써, 균들이 서로
