The present invention relates to a method for producing high functional ginsenoside black ginseng and whole ginseng using vegetable complex fermentation microorganism, which does not cause loss of active ingredients inherent to the black ginseng or modification of undesired ingredients due to high temperature treatment, enhances antioxidant activity which was short in a conventional black ginseng product, and increases the content of the ginsenoside, and according to the method of the present invention, fermentation strains such as Lactobacillus, and the like are inoculated into a natural vegetable-active enzyme which is obtained by sugar-fermenting fruits, vegetables and grains and cultured to obtain the vegetable complex fermentation microorganism, and by inoculating the vegetable complex fermentation microorganism into the ginseng and selectively fermenting the vegetable complex fermentation microorganism, the functionality becomes more excellent than a conventional ginseng fermentation liquid, in which ginsenoside components of the ginseng are specifically converted.본 발명은 고온처리로 인해 흑삼고유의 유효성분 손실이나 원치 않는 성분의 변성을 초래하지 않고 기존의 흑삼제품에서 부족했던 항산화 활성을 보강하며 진세노사이드의 함유량을 증가시킨 식물성 복합발효미생물을 활용한 고기능 진세노사이드 흑삼본삼 제조방법락에 관한 것으로, 락토 바실러스 등의 발효균주 군을 과채류 및 곡류를 설탕발효 시킨 천연식물활성효소에 접종한 후 배양시켜 식물성복합발효미생물을 획득하고, 이를 인삼에 접종하여 선택 발효시킴으로써 인삼의 진세노사이드 성분이 특이적으로 전환된 즉, 기존의 인삼 발효액보다 기능성이 우수한 특징이 있다.
