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Susceptibility to spinosad of western flower thrips (WFT), Frankliniella occidentalis (Pergande), from south-eastern Spain was determined. LC(50) values of the field populations without previous exposure to spinosad collected in Murcia in 2001 and 2002 ranged from 0.005 to 0.077 mg L(-1). The populations collected in Almeria in 2003 in greenhouses were resistant to spinosad (LC(50) > 54 mg L(-1)) compared with the authors' highly susceptible laboratory strain. The highly sensitive laboratory strain leads to very high resistance ratios for the field populations (>13 500), but these ratios do not necessarily mean resistance problems and control failures (spinosad field rate 90-120 mg L(-1)). The populations collected in Murcia from some greenhouses in 2004 were also resistant to spinosad (RF > 3682). Spinosad overuse, with more than ten applications per crop, produced these resistant populations in some greenhouses. Spinosad showed no cross-resistance to acrinathrin, formetanate or methiocarb in laboratory strains selected for resistance towards each insecticide. Correlation analysis indicated no cross-resistance among spinosad and the other three insecticides in 13 field populations and in nine laboratory strains. The synergists piperonyl butoxide (PBO), S,S,S-tributyl phosphorotrithioate (DEF) and diethyl maleate (DEM) did not enhance the toxicity of spinosad to the resistant strains, indicating that metabolic-mediated detoxification was not responsible for the spinosad resistance. These findings suggest that rotation with spinosad may be an effective resistance management strategy.

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A total of 192 lactic acid bacteria were isolated from 2 types of naturally fermented dry sausages at 3 different stages of the ripening process in order to select the most suitable strains as starter cultures in dry-cured sausage manufacture according to their technological characteristics such as glucose fermentation, lactic and acetic acid production, and proteolytic, lipolytic, and antimicrobial activities. Identification of the isolates revealed that 31.2% were Pediococcus pentosaceus, 26.9% Lactococcus lactis, 18.6% Pediococcus acidilactici, 17% Lactobacillus brevis, and sporadic isolates of Leuconostoc mesenteroides, Lactobacillus plantarum, and Lactobacillus curvatus. Most of the strains did not produce gas from glucose and showed the capacity to produce lactic acid rapidly. Some 25% of the strains were able to degrade tributyrin (esterase activity), but none showed lipolytic activity against olive oil and pork fat. Only 3 strains of P. acidilactici showed weak proteolytic activity against myofibrillar or sarcoplasmic proteins. Also, the same strains showed antimicrobial activity against Listeria monocytogenes. Nine strains with the best properties were preselected and tested for biogenic amine production. The results showed that two of the strains, identified as P. acidilactici by polymerase chain reaction, had the potential to be further tested as starter cultures in pilot processing of Iberian sausages.