foods Article Antifungal Efficacy of Redox-Active Natamycin against Some Foodborne Fungi—Comparison with Aspergillus fumigatus Jong H. Kim 1,* , Christina C. Tam 1 , Kathleen L. Chan 1, Luisa W. Cheng 1, Kirkwood M. Land 2, Mendel Friedman 3 and Perng-Kuang Chang 4 1 Foodborne Toxin Detection and Prevention Research Unit, Western Regional Research Center, USDA-ARS, 800 Buchanan St., Albany, CA 94710, USA;
[email protected] (C.C.T.);
[email protected] (K.L.C.);
[email protected] (L.W.C.) 2 Department of Biological Sciences, University of the Pacific, 3601 Pacific Avenue, Stockton, CA 95211, USA; kland@pacific.edu 3 Healthy Processed Foods Research Unit, Western Regional Research Center, USDA-ARS, 800 Buchanan St., Albany, CA 94710, USA;
[email protected] 4 Food and Feed Safety Research Unit, Southern Regional Research Center, USDA-ARS, 1100 Robert E. Lee Boulevard, New Orleans, LA 70124, USA;
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[email protected]; Tel.: +1-510-559-5841 Abstract: The fungal antioxidant system is one of the targets of the redox-active polyene antifungal drugs, including amphotericin B (AMB), nystatin (NYS), and natamycin (NAT). Besides medical applications, NAT has been used in industry for preserving foods and crops. In this study, we inves- tigated two parameters (pH and food ingredients) affecting NAT efficacy. In the human pathogen, Aspergillus fumigatus, NAT (2 to 16 µg mL−1) exerted higher activity at pH 5.6 than at pH 3.5 on Citation: Kim, J.H.; Tam, C.C.; a defined medium. In contrast, NAT exhibited higher activity at pH 3.5 than at pH 5.6 against Chan, K.L.; Cheng, L.W.; Land, K.M.; foodborne fungal contaminants, Aspergillus flavus, Aspergillus parasiticus, and Penicillium expansum, Friedman, M.; Chang, P.-K.