This review summarizes the nature, types and biological viable methods of food preservation and their applications as health aspect. The study of traditional quality of food preservation are summarized. The bio preservation of kind and their technique of activity are completed. Food preservations are drying, freezing, sugaring, pickling, canning, smoking, curing and fermentations are the traditional methods. Fermentation is a technique uses microorganism which to preserve food and a conversion food processing of carbohydrate to alcohol and carbon dioxide which using yeast, bacteria, and combination under anaerobic conditions. Lactic acid bacteria and yeasts are the major group of microorganisms associated with traditional fermented foods. The main food protective duty promised a number of criteria like acceptable low toxicity, stability to processing and storage, efficacy at less concentration, no deleterious effect on the food and economic viability. It is also aimed with regard to protective and dominance of growth of spoilage microbials and bacteria including fungi and yeasts and also decreasing the unpleasant smell due to oxidation of lipids. It is also a selected in direction of decreasing of stain of food products by enzymatic browning which present through tout preparation of processed food products. Micro-organisms are preserved microbial pathogens in an environment toxic for themselves and other micro-organisms by producing acid. LAB and yeasts are the important organization of microorganisms related to traditional fermented foods. The present article discusses on the traditional, biologically and ecologically viable methods for food product preservation that is obtaining application in food processing industries.