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Bacterial neutral proteases are active in a narrow pH range (pH 5 to 8) and have relatively low thermotolerance. Due to their intermediate rate of reaction, neutral proteases generate less bitterness in hydrolyzed food proteins than do the animal proteinases and hence are valuable for use in the food industry. Neutrase, a neutral protease, is insensitive to the natural plant proteinase inhibitors and is therefore useful in the brewing industry. The bacterial neutral proteases are characterized by their high affinity for hydrophobic amino acid pairs.
This is a bit tricky. Both Proteus vulgaris and Pseudomonas aeruginosa are Gram-negative and rod-shaped. According to Bergey's Manual of Systematic Bacteriology, Proteus vulgaris tests positive for sulfur reduction, urease production, tryptophan deaminase production, and indole production.seudomonas aeruginosa reduces sulfur and nitrate, and has a characteristic green color. The API 20E Identification System is a test strip that can be used to identify Proteus vulgaris versus other bacteria. An even easier way to test this is the gelatinase test.