Answer:
The desirable bacteria cause less deterioration of the food by inhibiting the growth of the spoiling types o bacteria. Some fermenting processes lower the pH of foods preventing harmful microorganisms to live with too acidic an environment. Controlled fermentation processes encourage the growth of good bacteria which starves, or fights off, the bad microbes. Depending on what is fermented, or the manner of fermentation, foods can remain consumable for years!!
Step-by-step explanation:
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