Fungal strains and the development of tolerance against natamycin.

Antimicrobial resistance is a relevant theme with respect to both antibacterial and antifungal compounds. In this study we address the possible development of tolerance against the antifungal food preservative natamycin. A selection of 20 fungal species, originating from a medical as well as a food product context, was subjected to increasing concentrations of natamycin for prolonged time, a procedure designated as "training".