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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.
Report Abuse. The airlock keeps air and everything out of your brew, so a cap is definitely needed. They are designed to allow gasses to emitted from the yeast to bubble through a layer of water and leave the fermentation container without letting anything in.No dust, air, bacteria bug. suggest using vodka as your liquid, vs water or sanitizer in an airlock as sometimes once fermentation is done, negative pressure can draw that liquid into the carboy. Its better to get a little vodka in your beer then sanitizer or water (which is probably carrying wild yeasts, etc). Phentari Â· 5 years ago. Thumbs up.