Factors responsible for controlling enzymatic activities are temperature, water activity, pH and chemicals which can inhibit or enhance enzyme activity.
Enzymes can act between 0°C and 60°C but 37°C is optimum temperature. Enzymes can be permanently inactivated by heat. It has been seen that for each 10°C rise in temperature, the activity of microorganisms and enzymes increases by at least twice, in the range 0-60°C. Above this, heat quickly destroys enzymes and stops living cells from working. All enzymes are inactivated at 80°C. Decreased temperatures therefore work by slowing down these changes.
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