Food preservation methods interfere with the enzyme activity of microbes and prevent them from surviving. How does canning, freezing, pickling and salting interfere with enzyme activity?© BrainMass Inc. brainmass.com March 4, 2021, 6:10 pm ad1c9bdddf
Proper enzyme activity is dependent on the micro-environment of the enzyme. All enzymes work only in certain conditions of pH, temperature, ionic strength, etc. If we alter the environment of an enzyme, we may alter its activity.
As an example, all enzymes have an optimal temperature for activity. If we drop the temperature way down, the activity of the enzyme goes way down. The same thing ...
The solution proves how food preservation methods interfere with the enzyme activity of microbes.