The aim of our study was to study the effect of prebiotic components on the quality indicators of enriched yogurt. Yogurt was produced by fermenting pasteurized normalized milk with yoghurt sourdough, which included lyophilically dried strains of Streptococcus thrmophilus, Lactobacillus delbrueckii ssp.bulgaricus, Lactobacillus acidophilus, and Bactidiochemia sulphonidae with the addition of lactobacillus cultivar and yeast lactobacillus complex ), in addition, in order to enrich the product with vitamins, minerals and polyphenolic compounds, mashed potatoes from blueberries and dogwood were used. In the course of the study, we evaluated organoleptic, physicochemical and microbiological indicators, carried out a comparative analysis of the content of vitamins and trace elements in a traditional and enriched product. It was established that enrichment of yogurt with a prebiotic complex and fruit and berry puree contributed to the improvement of quality indicators, due to an increase in nutritional value, an increase in the content of vitamins (C, B1, B2, E and PP) and microelements (Ca, K, Mg, P, Fe). The prebiotic properties and immunogenic effects of wheat bran and yeast cell wall components, as well as the polyphenolic compounds of blueberries and cornel berries, make it possible to use yogurt as an adaptogenic product with probiotic, prebiotic neuroprotective, cardioprotective, antioxidant, immunomodulating and anti-inflammatory properties.

Arid lands are areas with arid climate and lack of water resources necessary for productive activities within the agro-industrial complex (AIC). The factor of aridity of lands is one of the key negative factors for economically effective crop production and development of fodder base in the structure of animal husbandry. The main characteristic of these lands is the insufficient level of irrigation and moisture supply due to the lack of internal water and precipitation. In this connection for successful development of agroindustrial complex by means of application of mentioned territories it is necessary to search and identify complex measures and ways directed on preservation of natural-productive qualities at the expense of optimal combination of ecological and economic components in organization of regulation of moisture and water supply system. The specified development of a balanced set of measures of economic and ecological nature is aimed at preventing further increase in the level of aridity and desertification of agricultural lands.

The paper provides an overview of the existing problems associated with the use of feed antibiotics in agricultural sectors to stimulate productivity and prevent disease. The analysis of the main sources of antibiotics entering the human food chain is carried out, the main horizontal mechanisms of transfer of genes for resistance to microorganisms at the cellular level are investigated, main threats caused by the acquisition of antibiotic resistance by the population are systematized. The paper draws conclusions about the need for preventive work with agricultural producers and the population on the competent use of dosage forms of medical and veterinary drugs, on the need for active use in agricultural production of alternative pre-, pro-, phytopreparations. The main strategic directions of the World Health Organization for the fight against antibiotic resistance in the world at all levels of its manifestation were analyzed.

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This study was to assess the microbiological quality of commercial meat products of Institute for Animal Husbandry, Belgrade, Serbia. In the Institute various meat products produced in a small scale type of processing namely: Institute sausage, Barbecue sausage, Debrecen, Frankfurter and Extra sausage. Investigation was conducted during three years at the Microbiology laboratory. The products were submitted for testing twice monthly. The samples were placed in the polyethylene bag and then brought in the microbiology laboratory and immediately placed in the refrigerator. The next day, the sample product was removed in the refrigerator and placed in the laboratory bench for microbial analysis to begin. For all products there are variations in the total number of bacteria (CFU / g) depending on the year and season. However, during spring season, only the differences at Extra sausage and Barbecue sausage were significant (P<0.05). During the summer season was found very significant differences (P<0.01) in extra sausage. In the autumn, the effect of year was significant at the Institute sausage, Barbecue sausage, Debrecen and Extra sausage (P<0.05). During winter, the effect of year was significant (P<0.05) in Debrecen, and very significant (P<0.01) in Extra sausage. There are some variations depending of the season, which are statistically significant (P>0.05) and (P<0.01). Largest variations were found in Extra sausage.