Green olives may be preserved in brine, which is a 20-30% salt solution. How does this method prevent contamination by microorganisms? Green olives may be preserved in brine, which is a 20-30% salt solution. How does this method prevent contamination by microorganisms? High salt concentrations raise the ph, thus inhibiting the process of glycolysis. Bacteria can't survive in a hypertonic solution because they lose water. High salt concentrations lower the ph, thus inhibiting the process of glycolysis. Bacterial cell walls are shriveled up by salt, causing the cell to burst.

Question

Javion Strong

Biology

3 July, 11:39

Green olives may be preserved in brine, which is a 20-30% salt solution. How does this method prevent contamination by microorganisms? Green olives may be preserved in brine, which is a 20-30% salt solution. How does this method prevent contamination by microorganisms? High salt concentrations raise the ph, thus inhibiting the process of glycolysis. Bacteria can't survive in a hypertonic solution because they lose water. High salt concentrations lower the ph, thus inhibiting the process of glycolysis. Bacterial cell walls are shriveled up by salt, causing the cell to burst.

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Brian Cabrera · Answer 1

The correct answer is Bacteria can't survive in a hypertonic solution because they lose water.

The 20-30% salt solution is hypertonic as Compared to the bacterial concentration of salt. In this case, the bacteria present in the solution would lose water. Due to excess loss of water, the bacteria would eventually shrink and die. Hence, green olives preserved in the brine would be safe from microbial attack.