it become inactive in the low pH of stomach acid. Microbial-derived enzymes are acid-resistant, and can maintain activity at pH as low.Since the site of fungal growth in nature can vary, fungi have evolved enzyme systems that allow the plant to grow under a variety of conditions, including differences in pH and temperature,their environment is more controlled. Manufacturers often enterically coat pancreatic enzymes to provide resistance to acidity. i hope that helps break it down a bit:)
