Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Lantibiotics, Class I Bacteriocins from the Genus Bacillus

  • Lee, Hyung-Jae (Institute of Life Sciences and Resources, and Graduate School of Biotechnology, Kyung Hee University) ;
  • Kim, Hae-Yeong (Institute of Life Sciences and Resources, and Graduate School of Biotechnology, Kyung Hee University)
  • Received : 2010.10.11
  • Accepted : 2010.12.27
  • Published : 2011.03.28
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Abstract

Antimicrobial peptides exhibit high levels of antimicrobial activity against a broad range of spoilage and pathogenic microorganisms. Compared with bacteriocins produced by lactic acid bacteria, antimicrobial peptides from the genus Bacillus have been relatively less recognized despite their broad antimicrobial spectra. These peptides can be classified into two different groups based on whether they are ribosomally (bacteriocins) or nonribosomally (polymyxins and iturins) synthesized. Because of their broad spectra and high activity, antimicrobial peptides from Bacillus spp. may have great potential for applications in the food, agricultural, and pharmaceutical industries to prevent or control spoilage and pathogenic microorganisms. In this review, we introduce ribosomally synthesized antimicrobial peptides, the lantibiotic bacteriocins produced by members of Bacillus. In addition, the biosynthesis, genetic organization, mode of action, and regulation of subtilin, a well-investigated lantibiotic from Bacillus subtilis, are discussed.

Keywords

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