Through this research, we have carried out monthly water quality monitoring in Lake Badovci using microbiological, physico-chemical and diatomic indicators of algae, in order to provide credible data regarding the quality of water in Lake Badovci. The monitoring took place between December 2020 and May 2021. Three sample sites were selected: at the entrance, in the center and in the catchment area. Total coliforms, fecal coliforms, fecal streptococci, aerobic mesophyllic bacteria, and actinomycetes were all analyzed microbiologically. Dissolved oxygen, oxygen saturation, water temperature, pH value, electrical conductivity, total dissolved solids, total suspended solids, turbidity, chemical oxygen demand, biochemical oxygen demand, total nitrates organic carbon, total hardness, total hardness of calcium and magnesium, chlorides, fluorides, M-alkalinity, bicarbonates and heavy metals such as Fe, Pb, Mn, Cu and Cd. The highest levels of physicochemical and microbiological indices were found in January and lasted until February at the first sample location. This is due to the torrential rains that have resulted in increased inflows from the rivers that flow into this lake. According to diatomic indices (Descry, Rott SI, IDG, IPS, IBD, and CEE), water has an excellent ecological status and is oligo-mesotrophic, except for some indices that showed a moderate ecological status and mesotrophic level. The activities of monitoring, planning, and management of the waters in this lake, which is used for drinking water supply, washing, and fishing, have to be done regularly.

The purpose of this study was to determine the quality of water in lake Batllava, through which, a part of the population of the Pristina region is supplied with drinkable water. Lake Batlava is a lake built in the 1970s. This lake is located in the village of Batlava in the municipality of...

Traditional sausage in the Republic of Kosovo has been produced for centuries as a traditional method of preserving the nutritional value of meat. In sausage fermentation, natural microbiota such as lactic acid bacteria (LAB) and Micrococcaceae usually participate; these are not only critical for ensuring product safety and flavor development but also represent significant biotechnological potential. The purpose of this study was to analyze traditional fermented sausage, in terms of production practices and hygiene, throughout the production and storage phases. Samples in three stages of production and maturation were analyzed for microbiota, pH, and water activity level. Our results show that the main changes in the bacterial populations from 0 to 7 days of storage included increases in the total numbers of viable mesophilic aerobic bacteria (LAB) and Micrococcaceae (MC). However, the Enterobacteriaceae and coliforms (EC) count showed a significant decrease (p < 0.05) in 1.60 ± 1.62 lg cfu/g by day 14. In conclusion, the number of EC in the traditional sausage was decreased during storage, while LAB and MC were stable, data that indicate the safety and quality of this product. No differences regarding the production practices and storage of traditional sausage were observed, based on the data from the butchers who participated in this study.