What method of food preservation involves the use of enzymes?

Fermentation is the method of food preservation that involves the use of enzymes to convert substrates into alcohol or organic acids under anaerobic conditions, which ultimately helps to preserve food. During fermentation, microorganisms such as bacteria and yeast metabolize sugars and starches into simpler compounds, enhancing the flavor, safety, and shelf life of food. Enzymes play a crucial role in breaking down complex carbohydrates and proteins, making nutrients more bioavailable and inhibiting the growth of spoilage organisms.

This unique process distinguishes fermentation from other preservation methods. For example, smoking involves exposure to smoke to impart flavor and reduce moisture, freezing slows down enzymatic processes and microbial growth through low temperatures, and canning uses heat to destroy microorganisms and enzymes by sealing food in jars or cans. Each of these methods serves to preserve food differently, but none rely on the enzymatic transformations as fermentation does.