Abstract
Lantibiotics are complex polycyclic peptides that are produced by dehydrating specific serine and threonine residues followed by adding cysteine thiols intramolecularly to the resultant unsaturated amino acids to form lanthionine and methyllanthionine bridges. Lantibiotics are the most promising and potential candidates due to their unique mechanisms of action and their effectiveness against multidrug-resistant bacteria. Lantibiotics production can be improved by using various strategies such as, optimization of medium composition, fermentation process and by optimizing culture conditions. Lantibiotics have enormous applications in the food and pharmaceutical industry. This chapter highlights some major lantibiotics, such as nisin, pediocin, diversion, enterolysin, and gravicin.
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