Why do fermenting bacteria make meat less suitable for harmful microorganisms?

Fermenting bacteria make meat less suitable for harmful microorganisms primarily by altering the chemical environment of the food. During the process of fermentation, these beneficial bacteria consume carbohydrates and produce acid as a byproduct.12

This production of acid lowers the pH level of the meat, creating an environment that inhibits the growth of many pathogenic microorganisms that would otherwise cause spoilage or illness. This method is often combined with other techniques, such as salting, to selectively control the microbial population and stabilize the meat tissues. By fostering these specific, harmless bacteria, the food preservation process effectively creates conditions that are hostile to harmful invaders.13