In fact, until about thirty years ago, scientists thought no organisms could survive long-term exposure to temperatures much above about 60 degrees Celsius. It was then when, Thomas D. Brook, who is now retired from the University of Wisconsin-Madison, and his colleagues discovered the first hyperthermophile. Upon studying microbial life in hot spring waters of Yellowstone National Park, Brook and his team discovered an organism that thrives in temperatures as high as 85 degrees Celsius. Not only can these organisms survive this high temperature, but they actually grow and reproduce best in this extreme heat. We must understand the effect of temperature on enzymatic reactions to be truly baffled by this question of how hyperthermophiles can tolerate extremely high temperatures.
Enzymes are proteins that speed up reactions without been used up themselves.
Imagine eating an apple and having a digestion period of a week, or month, or even a year. This could be how long it would take to digest the apple without the presence of enzymes. We would eventually parish because we need the nutritional benefits of the apple much sooner than the previous time frames. If our own enzymes are exposed to heat above their optimal functioning temperature, they become progressively less proficient. Hyperthermophiles must, therefore, produce enzymes that can tolerate extreme temperatures.