How does lactic acid bacteria prevent bread spoilage caused by species of Bacillus bacteria?

Answer 1

Introduction of lactic acid to the processed milled product through yeast break the molecular structure of the ingrained bacillus bacteria through re-dox balance, nullifying the toxicity in the bacillus.
Anybody care for some sourdough bread?
Edit: I'm sorry I miss wrote, I ment to say yeast "enzymes"