A colleague recently asked me this trivial question of why we only prefer E. coli, P. aeruginosa, A. niger, F. oxysporum for antimicrobial susceptibility testing. My answer was that they're the generalist representative species we know much about. Still, it made me wonder if years of antimicrobial testing would've made these strains less susceptible to various antimicrobial compounds, synthetic and natural. Please do enlighten.