Lantibiotics are a class of antimicrobial peptides produced by certain bacteria, particularly those in the lactic acid bacteria group. They are known for their ability to inhibit the growth of harmful bacteria, making them valuable in food preservation and potential therapeutic applications. Lantibiotics contain unusual amino acids, which contribute to their unique structure and function. These peptides work by disrupting the cell membranes of target bacteria, leading to cell death. Research into lantibiotics is ongoing, as scientists explore their potential use in treating antibiotic-resistant infections and enhancing food safety. Their natural origin and effectiveness make them a promising area of study in microbiology and medicine.