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Instead of reviewing these topics, the current article focuses on the activities of water as a preservative\u2014its capacity to maintain the long\u2010term integrity and viability of microbial cells\u2014and identifies the mechanisms by which this occurs. Water provides for, and maintains, cellular structures; buffers against thermodynamic extremes, at various scales; can mitigate events that are traumatic to the cell membrane, such as desiccation\u2013rehydration, freeze\u2013thawing and thermal shock; prevents microbial dehydration that can otherwise exacerbate oxidative damage; mitigates against biocidal factors (in some circumstances reducing ultraviolet radiation and diluting solute stressors or toxic substances); and is effective at electrostatic screening so prevents damage to the cell by the intense electrostatic fields of some ions. In addition, the water retained in desiccated cells (historically referred to as \u2018bound\u2019 water) plays key roles in biomacromolecular structures and their interactions even for fully hydrated cells. Assuming that the components of the cell membrane are chemically stable or at least repairable, and the environment is fairly constant, water molecules can apparently maintain membrane geometries over very long periods provided these configurations represent thermodynamically stable states. The spores and vegetative cells of many microbes survive longer in the presence of vapour\u2010phase water (at moderate\u2010to\u2010high relative humidities) than under more\u2010arid conditions. There are several mechanisms by which large bodies of water, when cooled during subzero weather conditions remain in a liquid state thus preventing potentially dangerous (freeze\u2013thaw) transitions for their microbiome. Microbial life can be preserved in pure water, freshwater systems, seawater, brines, ice\/permafrost, sugar\u2010rich aqueous milieux and vapour\u2010phase water according to laboratory\u2010based studies carried out over periods of years to decades and some natural environments that have yielded cells that are apparently thousands, or even (for hypersaline fluid inclusions of mineralized NaCl) hundreds of millions, of years old. The term\n                    <jats:italic>preservative<\/jats:italic>\n                    has often been restricted to those substances used to extend the shelf life of foods (e.g. sodium benzoate, nitrites and sulphites) or those used to conserve dead organisms, such as ethanol or formaldehyde. For living microorganisms however, the ultimate preservative may actually be water. Implications of this role are discussed with reference to the ecology of halophiles, human pathogens and other microbes; food science; biotechnology; biosignatures for life and other aspects of astrobiology; and the large\u2010scale release\/reactivation of preserved microbes caused by global climate change.\n                  <\/jats:p>","DOI":"10.1111\/1751-7915.13980","type":"journal-article","created":{"date-parts":[[2021,12,22]],"date-time":"2021-12-22T14:14:41Z","timestamp":1640182481000},"page":"191-214","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":63,"title":["Water is a preservative of microbes"],"prefix":"10.1111","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6797-9362","authenticated-orcid":false,"given":"John E.","family":"Hallsworth","sequence":"first","affiliation":[{"name":"Institute for Global Food Security School of Biological Sciences Queen\u2019s University Belfast 19 Chlorine Gardens 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