Why fermented foods have longer shelf life ?!

Question: answr elaborately

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Answers: answr elaborately

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Lactic acid and free fatty acids lower the pH, making it difficult for bacteria to grow.
Also, a resident population of live native bacteria (Lactobacilli in fermented dairy products) will prevent pathogenic bacteria from achieving a foothold.

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fermentation kills bacteria..

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it kills almost all germs(bacterias)

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