LANTIBIOTICS OF MILK ISOLATES: A SHORT REVIEW ON CHARACTERIZATION AND POTENTIAL APPLICATIONS

Milk, due to its high nutritional content, is an excellent medium for supporting growth of diverse group microorganisms, many 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 dairy products a range lantibiotics can employed development food preservatives, flavor enhancers alternate treatment strategies multi drug resistant bacterial pathogens. The category isolates include well characterized prototypes nisin newer yet be studied. In this review, details most prominent obtained have been presented special focus on applications these in therapeutics food.