The aim of this research was determination of the content of phenols and flavonoids as bioactive compounds in aqueous and ethanolic extracts of three species of mushrooms: Suillus granulatus, Coriolus versicolor, and Fuscoporia torulosa. Furthermore, the antioxidant activity of obtained mushroom extracts was determined. In general, it can be noticed that the phenol content in the three examined macromycetes is higher in the aqueous extract, compared to the ethanolic extract, which shows significant difference (p < .05). The order of antioxidant capacity of aqueous extracts in terms of their DPPH radical‐scavenging activity is: Fuscoporia torulosa > Coriolus versicolor > Suillus granulatus, that is, 38.08%–82.64% >38.04%–80.66% >35.99%–75.25%. The aqueous extract of Fuscoporia torulosa belongs to the group of antioxidants with strong antioxidant activity (1.71), while the aqueous extract of Coriolus versicolor belongs to the group of antioxidants with moderate antioxidant activity (0.92). Novelty impact statement The data from this research are of particular importance in terms of finding new, wild species of medicinal and edible mushrooms that contain bioactive components. The antioxidant potential proven in the analyzed mushroom extracts shows that they can be used in the food industry as a substitute for synthetic antioxidant compounds. At the same time, the extract can be a basis for use in alternative medicine.

Research Question: What is the association between the choice of contemporary cost management methods and enterprise and employee characteristics? Motivation: Modern techniques of cost accounting assist strategic management of contemporary organization to achieve their strategic objectives. External

The aim of this paper is to monitor the influence of two starter cultures on the microbiological stability of Macedonian traditional sausage. The research covered three variants: Control variant; Variant 2: with addition of starter culture CS-300; Variant 3: with addition of starter cultures CS-300 and BLC-78. The total bacteria count and Lactobacillus sp. in all three variants decreases compared to the initial value. There is no presence of Escherichia coli and Enterobacteriaceae.Starter culture CS-300 is recommended, while better stability of the microflora is achieved during the storage period, as well as a good quality. At the same time, the use of nitrite salt is eliminated, which results in getting a safe product.

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Food spoilage is phenomenon associated with occurence of the microorganisms in agricultural products. Due to the ability of several microorganisms to colonize plant material, agrochemicals were proposed to suppress bacterial growth. However, overuse of agrochemicals has detrimental impact on environmental quality. Therefore, the objective of this research was to evaluate the potential of aqueous extracts of garlic (Allium sativum L.), wild garlic (Allium ursinum L.), and chives (Allium schoenoprasum L.) to suppress the growth of Enterococcus faecalis and Escherichia coli. The antimicrobial activity of these plant extracts was determined using the disc diffusion method. Mueller-Hinton agar was inoculated with bacterial inoculum; six filter paper disks, impregnated with 15 μl aqueous extract (1, 2 and 4%), were placed on each agar surface. The Petri dishes were incubated at 37 °C for 24 hours. The diameter of the zone of inhibition was measured and expressed in millimeters (mm). Almost all aqueous extracts showed a negligible effect on the growth of E. coli and E. faecalis. Significant suppression of bacterial growth compared with other treatments was observed with the aqueous extract of wild garlic at a concentration of 4%. This research confirms the potential of wild garlic extract in suppression of potential pathogens.

The aim of this study was to select autochthonous lactic acid bacteria (LAB) isolates with antilisterial activity from Zlatar cheese and to evaluate the ability of selected LAB to control Listeria monocytogenes growth during soft white cheese production. The genotype characterization of isolated LAB (n = 93) was done using PCR method by 16S rRNA sequencing. In this way, the following isolates were detected: Lactococcus lactis ssp. lactis (40 isolates), Enterococcus faecalis (30), Lactobacillus plantarum (12), Leuconostoc mesenteroides ssp. mesenteroides (3) Lactobacillus garvieae (3), Lactobacillus curvatus (2), Lactobacillus casei (1), Enterococcus faecium (1) and Staphylococcus hominis (1). Each isolated LAB was tested for bacteriocin-producing ability. It was determined that two LAB isolates had bactericidal properties: Lactococcus lactis ssp. lactis SRB/ZS/094 and Enterococcus faecalis SRB/ZS/090. Semi-purified of enterococcal bacteriocin (enterocin) was isolated using precipitation procedures with ammonium sulphate. Its properties were determined (strength and range of activities). Isolated enterocin and bacteriocin-producing Lactococcus strain showed significant antimicribial activity against Listeria monocytogenes, but still the inhibition activity of Staphylococcus aurues and Escherichia coli was not detected. Based on the obtained laboratory results, in the second phase of the research, the antilisterial effect of bacteriocin isolated from Enterococcus faecalis SRB/ZS/090 and cells Lactococcus lactis ssp. lactis SRB/ZS/094 were determined, that are added as additives in the production of soft white cheese through five variants. Cheese supplemented with enterocin (E2) had the lowest aerobic mesophilic bacteria count, indicating that enterocin (E2) play an important role for bio-preservation.

Various bioindicative organisms can be used for rapid assessment of environmental quality. For the bioindicative assessment of air quality lichens are most often used; primarily planktonic microorganisms as well as benthic organisms including macrophytes for water quality; microbiological, enzymatic, lichenological, zoological and phytoindicative methods for quality of soil.

the minerals, magnesium, selenium, phosphorus, iron, zinc, calcium and others are represented.Due to their excellent nutritional values, mushrooms are increasingly used in the daily diet, as a food or as a dietary supplement, and their medical efficiency and application arouse significant interest and increased contribution. They have a natural and exotic taste, as well as a pronounced aroma. They are used both fresh and processed [3,4]. The content of nutrients in mushrooms depends on the origin of mycelium from the substrate, conditions and methods of cultivation. Ingredients with antioxidant, antimicrobial and cytotoxic activity have been found in most edible mushrooms [5]. Even that, mushrooms as well as their extracts also contain many bioactive compounds, which is why they are classified as functional foods [1,6].Edible mushrooms contain a source of compounds that "strengthen the host's defenses" with their stimulating activity on the immune system. Various substances with immunostimulatory action have been isolated from the mycelium