Microbial diversity is fundamental for the sustainable development of the production system, in the particular case of fish and agricultural production systems, as well as the use of native microorganisms for the development of probiotics positively impacts animal development and diminishes the environmental damage caused by the traditional management of the production system. An example of agricultural systems such as fish farming and grape production, in which animals within the aquatic system and plants in vineyards are exposed to aetiologies of viral, parasitic, fungal and bacterial origin that can cause economic losses to the producer associated with decreased yield and shelf life or mortality, causing the excessive use of antibiotics and other chemicals. For this reason, it is opportune to develop products with probiotic properties, which allow the control of pathogenic microorganisms and generate advantages to the host such as: strengthening of the immune system, better assimilation of food, gain in weight and height, besides preserving the physicochemical and microbiological quality of the environment. Regarding post-harvest and post-production management, microbial biodiversity is of special importance, mainly when it comes to conservation processes. Therefore, in many sectors there is great interest in those biomolecules with bioactive capacity to protect fresh foods that contribute to the development of products and their freshness for commercialization.