Salts and sugars inhibit growth of bacteria by which phenomenon
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In short our environment always tries to maintain an equilibrium, a stable state. When microbes encounter a surrounding like a high concentrated sugar state or solution (hypertonic), water diffuses out of the permeable cellular membrane of the microbe to its outer environment with high sugar concentration causing dehydration of the microbe and it leads to shrinking of cell. As water is necessary for chemical reactions inside the cell, the natural metabolism is hindered.The phenomenon of contraction of a cell as a result of water loss is called plasmolysis and the food preservation technique is called sugar curing. Actually we can say a different environment created for microorganism (here for the purpose of food preservation) with high sugar concentration has effect of plasmolysis in microbe resulting inhibition of its natural metabolic activity that results its destruction.
In short our environment always tries to maintain an equilibrium, a stable state. When microbes encounter a surrounding like a high concentrated sugar state or solution (hypertonic), water diffuses out of the permeable cellular membrane of the microbe to its outer environment with high sugar concentration causing dehydration of the microbe and it leads to shrinking of cell. As water is necessary for chemical reactions inside the cell, the natural metabolism is hindered.The phenomenon of contraction of a cell as a result of water loss is called plasmolysis and the food preservation technique is called sugar curing. Actually we can say a different environment created for microorganism (here for the purpose of food preservation) with high sugar concentration has effect of plasmolysis in microbe resulting inhibition of its natural metabolic activity that results its destruction.
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