He'll leave a gamey piece of goat in this brew for about five days, allowing natural enzymatic action to tenderize the meat, while the marinade keeps bad bacteria at bay.

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When it dies, it sinks to the bottom of the bay, where bacteria devour it.

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The lactic and acetic acids these bacteria produce help to keep harmful bugs at bay.

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The problem is that many common bacteria and fungi have evolved into being resistant to the drugs that have kept them at bay for a half-century.

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