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Lantibiotics of milk isolates: A short review on characterization and potential applications

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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. | LANTIBIOTICS OF MILK ISOLATES A SHORT REVIEW ON CHARACTERIZATION AND POTENTIAL APPLICATIONS Vajid Nettoor Veettil 1 and Vijaya Chitra 2 Address es 1 Research Scholar Department of Microbiology Sree Narayana Guru College 641105 K G Chavadi Coimbatore Tamil Nadu India 91 9605555029. 2 Associate Professor Sree Narayana Guru College 641105 K G Chavadi Coimbatore Tamil Nadu India. Corresponding author vajidnv@gmail.com https doi.org 10.15414 jmbfs.3702 ARTICLE INFO ABSTRACT Received 11. 9. 2020 Milk due to its high nutritional content is an excellent medium for supporting growth of diverse group of microorganisms many of which Revised 14. 9. 2021 produce beneficial compounds like bacteriocins. Class I bacteriocins called lantibiotics are ribosomally synthesized post-translationally Accepted 21. 9. 2021 modified peptides containing unusual amino acids such as dehydrated and lanthionine residues with antibacterial activities. Bacterial Published xx.xx.201x 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 Regular article lantibiotics obtained from milk isolates have been presented with special focus on applications of these lantibiotics in therapeutics and food. Keywords Lantibiotics milk bacterial strains antimicrobials multi drug resistant pathogens INTRODUCTION vancomycin intermediate S. aureus VISA vancomycin resistant enterococci VRE Streptococcus pneumoniae and Clostridium difficile amongst others The diverse microbial populations in milk apart from contributing to the desirable Cotter et al. 2013 . This feature makes them suitable for use in human and traits of various milk-derived products produce a .