Nisin

Researchers report in the journal Nature that they have made a breakthrough in understanding how a powerful antibiotic agent is made in nature. Their discovery solves a decades-old mystery, and opens up new avenues of research into thousands of similar molecules, many of which are likely to be medically useful.  

Food-borne diseases might soon have another warrior to contend with, thanks to a new molecule discovered by chemists at the University of Illinois. The new antibiotic, an analog of the widely used food preservative nisin, also has potential to be a boon to the dairy industry as a treatment for bovine mastitis.