Green olives may be preserved in brine, which is a 30% salt solution. How does this method of preservation prevent microorganisms from growing in the olives?

• A. Bacterial cells shrivel up in high salt solutions, causing the cell to burst.
• B. High salt concentration lowers the pH, thus inhibiting bacterial metabolism.
• C. High salt concentration raises the pH, thus inhibiting bacterial metabolism.
• D. A 30% salt solution is hypotonic to the bacteria, so they gain too much water and burst.
• E. A 30% salt solution is hypertonic to the bacteria, so they lose too much water and undergo plasmolysis.