Bacteria are not able to survive in pickles with excess salt because their protoplasms get shrunk due to osmotic pressure, leading to dehydration and death. This process, called plasmolysis, inhibits bacterial growth and preserves the pickles.
Lost your password? Please enter your email address. You will receive a link and will create a new password via email.
Bacteria are not able to survive in pickles with excess salt because their protoplasms get shrunk due to osmotic pressure, leading to dehydration and death. This process, called plasmolysis, inhibits bacterial growth and preserves the pickles.