Preservation involves methods that prevent spoilage and extend shelf life, while fermentation is a specific type of preservation that relies on microbial activity to transform food. In preservation, techniques like canning, freezing, or drying inhibit the growth of bacteria and enzymes. Fermentation, on the other hand, utilizes beneficial microbes, such as yeasts and bacteria, to convert sugars into acids or alcohol, enhancing flavor and nutritional value. Both practices aim to enhance food longevity but operate through distinctly different biological processes.