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In recent years, interest in examining the chemical composition andpharmacological properties of apple cider vinegar in synergy with the applicationof natural products in the pharmaceutical, food and cosmetics industry has beengrowing. The apple vinegar shows a wide range of biological activities(antimicrobial, antioxidant, anti-diabetic, anti-inflammatory, antihypertensive,immune-stimulatory, anticancer) and it has been used in traditional medicine for along time. It consists of 8 essential amino acids (phenylalanine, isoleucine, leucine,lysine, methionine, threonine, tryptophan and valine), organic acids, enzymes,minerals (potassium, calcium, phosphorus, copper, grape and boron) and vitamins(provitamin C, vitamin A, E, B1, B2, B6, vitamin P and provitamin Beta-carotene).The aim of the study was to examine the antibacterial activity of traditionallyproduced apple cider vinegar and to determine whether it exhibits bactericidal orbacteriostatic activity. The results of the study confirmed the antibacterial activityof apple cider vinegar produced with the traditional method. Its antibacterialactivity is in the range of 11.33mm to 14mm.

This study aimed to evaluate the eff ectiveness of natural casing treatment with ethanol or aqueous extract of the blackthorn fruits (Prunus spinosa L.) on the quality of vacuum packed Kranjska sausages. Three experimental groups of sausages were produced. Firstly, a conventional sausage was fi lled in a natural casing; secondly, sausage was fi lled in a natural casing that was previously submerged in ethanol extract of blackthorn, and; thirdly, sausage was fi lled in a natural casing that was previously submerged in aqueous extract of blackthorn. The sausages were produced in industrial conditions, stuff ed into the pretreated natural casings, vacuum packaged and stored at 4°C for 60 days. There were no signifi cant diff erences (p>0.05) in chemical composition or in sensory quality between the diff erent sausages. This study showed that extract of blackthorn fruits (Prunus spinosa L.) incorporated into natural casing before the fi lling operation reduced the number of lactic acid bacteria on the outside surface of vacuum packed Kranjska sausages stored 60 days at 4°C. The sausages with treated casings did not have much better oxidative stability during storage, likely because the herbal extracts did not diff use into the fi lling, and were present in amounts too small to signifi cantly aff ect decreases of the acid and peroxide numbers, or increases in thiobarbituric acid reactive substance values.