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Cilj ispitivanja ove doktorske disertacije odnosio se na mogućnosti inaktivacije Yersinia enterocolitica u fermentisanim kobasicama. Za potrebe eksperimenta proizvedene su kobasice kontaminirane sa Yersinia enterocolitica, sa i bez dodate starter kulture. Kontrolne grupe kobasica nisu bile kontaminirane a proizvedene su takođe sa i bez dodate starter kulture. U toku zrenja praćene su promene mikrobiološkog statusa fermentisanih kobasica i fizičko- hemijskih osobina. Za sva ispitivanja korišćene su standardne metode. U fermentisanim kobasicama užeg i šireg dijametra sa i bez dodate starter kulture u toku zrenja broj bakterija Y. enterocolitica se smanjivao. Broj bakterija Y. enterocolitica bio je svih dana ispitivanja statistički značajno manji u uzorcima kobasica kojima je dodata starter kultura. U uzorcima kobasica užeg dijametra dvanaestog dana, a u uzorcima kobasica šireg dijametra dvadesetpetog dana zrenja nije utvrđeno prisustvo Y. enterocolitica. Prosečan broj enterobakterija u toku zrenja u uzorcima fermentisanih kobasica užeg i šireg dijametra se statistički značajno smanjivao i bio je izraženiji u uzorcima kobasica kontrolne i ogledne grupe sa dodatkom starter kultura. Kod kobasica užeg dijametra enterobakterije nisu dokazane dvanaestog dana, kao i na kraju procesa zrenja, a u uzorcima kobasica šireg dijametra enterobakterije nisu dokazane dvadesetpetog dana, kao i na kraju procesa zrenja. Prosečan broj aerobnih mezofilnih bakterija u uzorcima fermentisanih kobasica užeg, odnosno šireg dijametra je statistički značajno rastao do dvanaestog, odnosno do osamnaestog dana zrenja, a zatim se do kraja procesa zrenja statistički značajno smanjivao. Kao i kod broja aerobnih mezofilnih bakterija, tako je i broj bakterija mlečne kiseline u uzorcima fermentisanih kobasica užeg, odnosno šireg dijametra, statistički značajno rastao do dvanaestog, odnosno do osamnaestog dana zrenja, a zatim se do kraja procesa zrenja statistički značajno smanjivao. Vrednost pH svih ispit, The aim of these doctoral dissertation concerned the possibility of inactivation of Yersinia enterocolitica in fermented sausages. For the purposes of the experiment produced sausages contaminated with Yersinia enterocolitica, with and without add starter culture. Control groups of sausages were not contaminated and are also produced with and without add starter culture. During ripening are accompanied by changes in the microbiological status of sausage and physical-chemical properties. For all tests, the standard method. The fermented sausages narrower and wider diameter with and without add starter culture during the ripening bacteria Y. enterocolitica decreased. The number of bacteria Y. enterocolitica was all the days of tests statistically significantly lower in samples of sausages which added starter cultures. In samples of sausages inner diameter of the twelfth day, and in samples of sausages wider diameter twenty-fifth day of ripening were not confirmed Y. enterocolitica. The average number of enterobacteria during ripening in samples of fermented sausages narrower and wider diameter significantly decreased and was more pronounced in samples of sausages control and experimental group with the addition of starter cultures. When the inner diameter of the sausage enterobacteria not proven the twelfth day, and at the end of the ripening process, and in samples of sausages wider diameter enterobacteria not proven twenty-fifth day as well as at the end of the ripening process. Average number of aerobic bacteria in samples of fermented sausages narrower, or wider diameter was significantly increased to twelve, or eighteen days to maturity, and then by the end of the ripening process significantly decreased. As with the aerobic mesophilic bacteria, so the number of lactic acid bacteria in samples of fermented sausages narrower, or wider diameter, significantly increased to twelve, or eighteen days to maturity, and then by the end of the ripening process significantl