Open AccessLANTIBIOTICS OF MILK ISOLATES: A SHORT REVIEW ON CHARACTERIZATION AND POTENTIAL APPLICATIONS
Author(s) -
Vajid N. Veettil,
V. Chitra
Publication year - 2022
Publication title -
journal of microbiology, biotechnology and food sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.186
H-Index - 7
ISSN - 1338-5178
DOI - 10.55251/jmbfs.3702
Subject(s) - lantibiotics , nisin , bacteriocin , lanthionine , antibacterial peptide , lipid ii , biology , biochemistry , chemistry , bacteria , microbiology and biotechnology , food science , antimicrobial , peptide , antibacterial activity , enzyme , biosynthesis , genetics
Milk, due to its high nutritional content, is an excellent medium for supporting growth of diverse group of microorganisms, many of which produce beneficial compounds like bacteriocins. Class I bacteriocins, called lantibiotics, are ribosomally synthesized, post-translationally modified peptides containing unusual amino acids, such as dehydrated and lanthionine residues with antibacterial activities. Bacterial strains isolated from milk and dairy products produce a range of lantibiotics which can employed for development of food preservatives, flavor enhancers and as alternate treatment strategies for multi drug resistant bacterial pathogens. The diverse category of lantibiotics from milk isolates include well characterized prototypes like nisin to newer peptides yet to be studied. In this review, details of most prominent lantibiotics obtained from milk isolates have been presented with special focus on applications of these lantibiotics in therapeutics and food.