There are many known essential oils, of which only 300 are commercially important for different types of industry. Antimicrobials are used in food for two main reasons: to control natural spoilage processes and to prevent/control growth of microorganisms , including pathogenic microorganisms. The aim of this review was to investigate antibacterial effects of rosemary essential oils (EOs) on some Gram-positive and Gram-negative bacteria: Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Proteus vulgaris, Pseudomonas aeruginosa. Listeria monocytogenes, Salmonella enteritidis, Salmonella typhimurium. Rosmarinus officinalis essential oil is very important for its medicinal uses and its powerful antibacterial, cytotoxic, anti-mutagenic, antioxidant, anti-phlogistic and chemopreventive properties. The antimicrobial and other biological activities of rosemary essential oil are directly correlated with the presence of bioactive volatile components. To this end, one possibility has been the use of rosemary essential oils (EOs) and the compounds found there in as alternative antimicrobial food preservatives. The future will see investigation of food applications of the naturally occurring antimicrobials, especially the effectiveness of rosemary EOs, individually and in combination with other parts of plant extract, other effective EOs and other food-processing techniques.

No abstract

In this research, three groups of 12 lambs (6 male and 6 female) of the Pirot improved race were examined. The first group of lambs was fattened for 60 days, the second 120 and the third 180 days. Nutrition of the lamb to rejection (40 days) is the mother's milk. After 40 days, it switched to pelleted concentrate (with 18% protein) and a quality hay, which was ad libidum as the concentrate. At the end of the fattening, the lamb is slaughtered by the usual technique. The objectives of this study were to determine the influence of the length of fattening and gender of the lambs on the thickness of the subcutaneous fatty tissue. Differences in fat in the subcutaneous tissue dorsally, medially and laterally at the intersection between the 12 th and 13 th vertebrae are significantly different (P<0.01) both in male and female lambs in all three groups. At the intersection of the lateral side between the 12 th and 13 th vertebrae there are significant differences (P<0.01) between the first and second and between the first and third groups in both genders. The subcutaneous fatty tissue in females compared to male lambs is thicker in all measured locations. However, significant differences were found in the thickness of breast tissue (P<0.05) and dorsal between the 12 th and 13 th vertebrae (P<0.01) for lambs of the second group. Female lambs of the third group also have thicker subcutaneous fatty tissue, dorsally and medially between the 12 th and 13 th vertebrae (P<0.05).

The aim of this research is that the presence of coliform bacteria in cheese is characterized undesirable, because it can cause a variety of defects on quality of cheese. For this reason, it is very important for this bacteria to be destroyed or to prevent their appearance in a number during processing and during the cheese ripening in the brine. During the cheese making, in the milk prepared for making cheese the number of coliform bacteria shows a small decrease comparing with their number in the raw milk, which proves that the number of microorganisms is less after pasteurization. During the cheese ripening in the pickle the number of coliform bacteria has kept at 3.0 x 103 /g of cheese for the second repetition, but for the first and the third repetition they disappeared which avoided the danger of early blowing or appearance of any other defect.

The soil is a superficial, fertile, loose layer of earth's crust. Soil is characterized by fertility and the presence of substances necessary for the growth and development of plants such as water, oxygen, minerals and organic matter. Soil quality depends on the content of these substances in the soil. Since the soil is a source of food for human and a condition for the survival of the living world on earth, its quality needs to be maintain at an appropriate level. This paper presents the quality parameters in soil samples taken from agricultural plots in the districts of several villages on the territory of the Vranje city. The pH values were in the range from 4.28 to 6.18, which means that the soils are acidic to weakly acidic and correspond to the planting of most arable crops. The highest values of pH were found in the soil samples from the Vrtogoš village. The values for available K 2 O and P 2 O 5 were greater than 40%, this indicates that no additional fertilizers should be used in these plots. This research is important for these villages' residents and farmers in terms of making a right choice for cultures to grow.