Biopreservation is a method used to extend the shelf life of food products by utilizing natural or controlled microbiota, along with their metabolites. This technique relies on beneficial microorganisms, such as lactic acid bacteria, to inhibit the growth of spoilage and pathogenic organisms. By creating an environment that favors these protective microbes, biopreservation helps maintain the quality and safety of food. In addition to food, biopreservation can also be applied in the preservation of biological materials, such as tissues and cells, for medical purposes. This approach often involves the use of natural substances, like bacteriocins or enzymes, to prevent degradation and ensure the viability of these materials over time.