This technology relates to an isolated lantibiotic ...

Lantibiotics are peptide-based antimicrobial substances produced by several types of bacteria that inhibit other closely related bacteria. The most common lantibiotic has broad spectrum effectiveness against most gram-positive bacteria, supporting its general use in the continuation date. However, this lantibiotic is ineffective in preventing the growth of Gram-negative bacteria such buy strattera as E. coli and salmonella. Researchers from the University of Minnesota found lantibiotic from culture Bifidobacterium lonhum, the dominant species in the human intestine. This is the first lantibiotic bacteriocins described to date have natural bactericidal and oppressive actions against the Gram-negative and gram-positive bacteria, including E.coli and salmonella. This technology relates to an isolated lantibiotic that is bactericidal as Gram-negative and gram-positive bacteria, especially in conditions that do not damage the outer shell of these microbes. Whereas the activity of enzymes of gram-negative bacteria, including salmonella and

Escherichia coli, are responsible for widespread pollution, safety recalls and consumer illness, the technology has the potential to eliminate the bacterial threat posed by these and other pathogens. This suppression and destruction of the bacterial threat may extend the shelf life of various foods, including dairy products, eggs, canned meat and canned seafood. It can be used as a food preservative, probiotic and dietary supplements to suppress a wide range of spoilage and pathogenic bacteria in foods such as sausages, compared with the current lantibiotics. It is a natural preservative, which can shift the artificial chemical preservatives, giving reference to food as "safe" and "rich" and may be labeled "contains no preservatives. As a product

lonhum Bifidobacterium, peptide sequence was partially purified and partially characterized, and admittedly is safe (GRAS) list. BENEFITS natural bactericidal LANTIBIOTIC: Bactericidal for use against Gram-positive (Lactobacillus, Lactococcus, Streptococcus, Staphylococcus, Bacillus

) and Gram-negative bacteria (Escherichia coli, Salmonella, Serratia, Proteus

widely used in the food industry to increase shelf life , food industry food additives and pharmaceutical industries as an alternative to antibiotics.