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The antimicrobial effect of different concentrations of water extract of sumac (Rhus coriaria L.) was studied on the growth of Bacillus cereus (ATCC 11778) by using sterilized samples and in a single incubation temperature (30 ºC) during 6 days. After obtaining and powdering sumac, its water extract was prepared. After inoculation of bacteria and adding different concentrations of water extract, the antimicrobial effect of sumac was studied on Bacillus cereus at several concentrations. The results showed that concentrations of 0.3%, 0.5%, 1% and 2.5% had an inhibition effect on Bacillus cereus, and only concentration of 0.1% could not inhibit the growth of Bacillus cereus. According to the finding of this research, water extract of sumac (Rhus coriaria L.) has a retention effect against Bacillus cereus in soup and can be considered as a natural preservative in some food. Key words: antimicrobial effect; sumac; Bacillus cereus; commercial barley soup UGOTAVLJANJE PROTIMIKROBNEGA VPLIVA IZVLEČKA IRANSKEGA RUJA NA RAST BAKTERIJ Bacillus cereus V NDUSTRIJSKO PRIPRAVLJENI JEŠPRENJEVI JUHI Proučevan je bil protimikrobni učinek različnih koncentracij vodnega izvlečka ruja (Rhus coriaria L.) na rast bakterij Bacillus cereus (ATCC 11778) v industrijsko pripravljeni ješprenjevi juhi (ričet) z uporabo steriliziranih vzorcev pri inkubacijski temperaturi 30 °C v času 6 dni. Po pridobitvi in uprašitvi ruja je bil pripravljen njegov vodni izvleček. Po inokulaciji bakterij in dodajanju različnih koncentracij vodnega izvlečka je bil proučevan protimikrobni učinek različnih koncentracij ruja na Bacillus cereus. Rezultati so pokazali, da je imelo dodajanje izvlečka ruja ješprenjevi juhi v koncentracijah 0,3 %, 0,5 %, 1 % in 2,5 % zaviralni vpliv na rast bakterij Bacillus cereus, pri koncentraciji 0,1 % pa izvleček ruja rasti bakterije Bacillus cereus ni zaviral. Glede na ugotovitve raziskave ima vodni izvleček ruja (Rhus coriaria L.) učinek zadrževanja rasti bakterije Bacillus cereus v juhi in bi ga lahko uporabili kot naravni konzervans v različnih vrstah hrane. Ključne besede: protimikrobni učinek; ruj; Bacillus cereus; ješprenjeva juha; ričet