Lantibiotics are a class of antimicrobial peptides produced by certain bacteria, particularly those in the Lactococcus and Streptococcus genera. They are characterized by the presence of unusual amino acids, such as lanthionine, which contribute to their ability to inhibit the growth of other bacteria. Lantibiotics are of interest for their potential use in food preservation and as therapeutic agents against antibiotic-resistant infections. These compounds work by disrupting bacterial cell membranes or interfering with essential cellular processes. Due to their unique structure and mechanism of action, lantibiotics are being researched for their effectiveness in treating various infections, including those caused by Staphylococcus aureus and Clostridium difficile.