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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.
Proteus vulgaris Growing on EMB Agar. Only gram-negative bacteria grow on EMB agar. Gram-positive bacteria are inhibited by the dyes eosin and methylene blue added to the agar. Because Proteus vulgaris does not ferment lactose or produce acid, their colonies appear grey on EMB agar.Photograph from MicrobeLibrary.org Courtesy of Naowarat Cheeptham and Carolynne Fardy, Thompson Rivers University.ram-positive bacteria are inhibited by the dyes eosin and methylene blue added to the agar. Because Proteus vulgaris does not ferment lactose or produce acid, their colonies appear grey on EMB agar. Photograph from MicrobeLibrary.org Courtesy of Naowarat Cheeptham and Carolynne Fardy, Thompson Rivers University.