CLASSIFICATION OF BACTERIOCINS: 

CLASS 1: Post-translationally modified peptides 

Bacteriocins of class I are small antimicrobial peptides that undergo substantial modification following translation. They are further classified into four subclasses based on structural characteristics. Subclass I.1 lantibiotics are single-peptide, elongated lantibiotics with a dual mechanism of action. On the one hand, they can hinder the targeted bacteria's cell wall formation by binding to lipid II, the primary transporter of peptidoglycan components. They can cause cell death by forming pores in the target bacteria's cell membrane. Other single-peptide lantibiotics with a similar mode of action to subclass I.1 are included in subclass I.2. Two-peptide lantibiotics, which require the coordinated action of two peptides to exert antimicrobial activity, are included in Subclass I.3. Other modified peptides that do not fall into subclass I.4 are included.

CLASS 2:  Non-modified peptides are classified as Class II.
Bacteriocins of class II are small antimicrobial peptides that do not undergo substantial modification following translation. They are further classified into three subclasses based on structural characteristics. Subclass II. 1 contains pediocin-like peptides, which are small cationic peptides that generate pores in the target bacteria's cell membrane. 2) Thuricin-like peptides, which are bigger peptides that generate pores in the cell membrane of target bacteria, are included in Subclass II. 3) Other linear peptides that do not fit within the other subclasses are included in Subclass II; the remaining subclasses

 CLASS 3: Large peptides (>10 kDa)

Class III bacteriocins are larger, more complex antimicrobial peptides than Class I and II bacteriocins. They are frequently made up of several subunits and have a more complicated method of action. Class III bacteriocins are further classified into many subclasses based on structural characteristics.

APPLICATION :

•  Bacillus subtilis bacteriocins have valuable applications in the food industry. These natural antimicrobial peptides serve as preservatives, limiting the growth of dangerous bacteria and extending the shelf life of food goods. Because of their selective action, which targets certain diseases while protecting beneficial microbes, they are a safer and more sustainable alternative to chemical preservatives. Bacillus subtilis bacteriocins help to make food preservation safer and healthier, ensuring product quality and safety for consumers.

• Bacteriocins produced by probiotic bacteria have been proven to play a vital role in the maintenance of gut health. They can aid in the management of pathogenic bacteria in the digestive tract, promoting healthy gut microbiota and general digestive health.

• Bacteriocins can be used to manage plant pathogens and disease-causing bacteria in agriculture, lowering the need for chemical pesticides and supporting sustainable agricultural practices.