How long do enzymes last?

I'm curious to know, how long can enzymes remain active and functional? Are there any factors that determine their longevity, such as temperature, pH levels, or the presence of certain substances? Is there a way to prolong the lifespan of enzymes, perhaps through stabilization techniques or storage conditions? Understanding the duration of enzyme activity could have significant implications in various industries, from healthcare to biotechnology. Can you elaborate on this topic?