Humans have used microorganisms in various activities throughout history, including producing many foods and beverages. However, this vast group of organisms is not easily observable, making management of this invisible world a significant challenge for humans. Despite this, traditional microbial managers possess extensive knowledge that enables them to effectively manage microbial communities to ensure that fermented products are maintained in optimal conditions for consumption. Traditional microbial management practices in food production encompass a spectrum of methods, from fostering the growth of specific microbial groups to eliminating them. One of the most creative aspects of traditional microbial management involves employing diverse techniques to preserve food and beverages by extending their shelf life. The current chapter aims to explore traditional preservation techniques to highlight different ways in which microbial management occurs. Particularly, we focus on techniques performed by traditional fermenters based on empirical knowledge to extend the shelf life of fermented products. Furthermore, the current chapter aims to characterize these practices and the microbial implications in a practical case of study. To address this idea, a traditional Mexican fermented beverage known as pulque was evaluated. Interviews were conducted to characterize the practices pulque producers use to extend shelf life. Furthermore, we explore the microbial implications of these practices in an experimental assay. Our findings suggest that traditional producers of fermented products use several methods to extend the shelf life. Particularly in pulque production, the green tomato husk (Physalis spp.) is the most common preservation technique to extend the shelf life and slow fermentation of the beverage. The experimental test suggests that the use of husk displays a reduction in the number of CFUs, along with differences in the number of yeast morphotypes and subtle changes in the physicochemical properties of the pulque. While it is often assumed that traditional communities lack microbial knowledge, producers possess deep-rooted expertise that enables them to effectively manage microbial communities and extend shelf life.