Antimicrobial epsilon-poly-L-lysine (ePL) is secreted by Streptomycetaceae bacteria, and the mechanism of ePL biosynthesis remains to be elucidated. We previously reported that an unknown ePL derivative accumulates in the culture medium of ePL-producing bacteria when glycerol is added to the culture medium (Nishikawa and Ogawa, Appl. Environ. Microbiol. 68: [3575][3576][3577][3578][3579][3580][3581] 2002). In this study, by using matrix-assisted laser desorption ionization-time of flight mass spectrometry and nuclear magnetic resonance, we identified the unknown derivative as the ester formed between the hydroxyl group of a glycerol molecule and the terminal carboxyl group of an ePL molecule. When a short-chain aliphatic polyol, such as ethylene glycol, propanediol, or butanediol, was added instead of glycerol, a corresponding ePL-polyol monoester accumulated in the culture medium of ePL-producing bacteria. ePL esterification was accompanied by ePL synthesis in intact cells and a cell-free system, but no esterification of exogenous ePL was observed. ePL-polyol esters were formed during lysine polymerization. The number of lysine residues of ePL-polyol esters decreased with increasing polyol concentration. Taken together, these results indicate that ePL synthesis is inhibited by polyols via esterification and that ePL elongation occurs via the incorporation of lysine monomers into the carboxyl terminus of ePL.ε-Poly-L-lysine (ePL) is a strong basic poly(amino acid) secreted by various Streptomycetaceae bacteria and a few filamentous fungi (16,(20)(21)(22)(23). This linear polymer is constructed from L-lysine monomers by the formation of amide bonds between ε-amino and ␣-carboxyl groups (5, 21). Industrially, ePL is produced by fermentation. Because ePL is harmless to humans (7), its antimicrobial activity has been utilized in food preservation. Furthermore, the ability of ePL to suppress fat absorption in the small intestine (10, 24) is of interest for use in health foods. However, natural long-chain ePL tastes bitter. Thus, control of the chain length is important for improving the taste of ePL for consumption (23). Efforts to alter ePL chain length in the industrially established strain Streptomyces albulus 346 (20) have not been successful. This is probably because of the present poor understanding of ePL biosynthesis.There are two possible mechanisms underlying the activation of amino acids for peptide biosynthesis: adenylation (AMP forming) by nonribosomal peptide synthetases (NRPSs) and phosphorylation (ADP forming) by amide ligases. NRPSs usually produce fixed-length peptides except for streptothricin (nourseothricin), which has a variable-length poly(-lysine) chain (9, 25). In contrast, ADP-forming amide ligase produces variable-length peptides, such as poly-␥-DL-glutamate (2), in addition to dipeptides, such as D-alanyl-D-alanine and ␥-Lglutamyl-L-cysteine (14, 15). In contrast to poly-␥-glutamate produced by Bacillus species (1), ePL has a relatively low molecular mass and a narrow molecular mass distr...