Why does standard vinegar pickling typically destroy beneficial probiotic cultures in banana peppers?

The high acidity and heat used in sealing destroy them

Standard pickling methods primarily use vinegar to rapidly lower the pH level, which instantly inhibits the growth of most bacteria, including potentially harmful strains, thereby acting as a quick preservation agent. Furthermore, when manufacturers prepare shelf-stable, vinegar-brined pickles, they often use heat processing or sealing techniques to ensure the product can sit unrefrigerated for extended periods. This combination of high acidity from the vinegar and the thermal exposure from sealing is highly detrimental to live microorganisms. Consequently, while vinegar pickling successfully preserves the pepper's texture and inherent vitamins, it eliminates the live, beneficial probiotic cultures that require a moderate, stable environment to survive.