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V diplomski nalogi smo želeli preveriti protimikrobno učinkovitost etanolnih izvlečkov rastlin Ecballium elaterium in Cucurbita pepo na izbrane bakterije in plesni. Ovrednotili smo inhibicijo rasti po Gramu pozitivne bakterije (Staphylococcus aureus), po Gramu negativne bakterije (Escherichia coli) ter dveh mikotoksigenih plesni (Aspergillus flavus and A. niger). Testirali smo etanolni izvleček plodu E. elaterium ter etanolni izvleček posušene in zmlete bučne pogače C. pepo z uporabo metode mikrodilucije na mikrotitrski plošči. Določili smo minimalno inhibitorno koncentracijo (MIK) obeh pripravljenih izvlečkov. Rezultati so pokazali, da je etanolni izvleček plodu E. elaterium bolje zaviral obe bakteriji in plesni v primerjavi z bučno pogačo, za katero so bile potrebne višje koncentracije. Etanolni izvleček plodu E. elaterium je po Gramu pozitivno bakterijo S. aureus zaviral z minimalno koncentracijo 1,5–1,75 mg/ml, po Gramu negativno bakterijo E. coli pa z MIK več kot 3,5 mg/ml. MIK istega izvlečka za mikotoksigeno plesen A. niger je znašal 37,5–75 mg/ml, za plesen A. flavus pa 4,6–9,4 mg/ml. Pri preizkušanju etanolnega izvlečka zmlete in posušene bučne pogače nismo natančno določili minimalne inhibitorne koncentracije zaradi otežene priprave izvlečka višje koncentracije kot 150 mg/ml. Pokazalo se je, da za inhibicijo rasti po Gramu negativne bakterije potrebujemo višje koncentracije obeh izvlečkov, prav tako kot za inhibicijo plesni. In the thesis we wanted to determine the antimicrobial efficacy of plant extracts from Ecballium elaterium and Cucurbita pepo against selected bacterial and fungal species. We evaluated the growth inhibition of the Gram positive bacterium (Staphylococcus aureus), the Gram negative bacterium (Escherichia coli) and two mycotoxigenic molds (Aspergillus flavus and A. niger). We tested the ethanol extract of E. elaterium fruit and ethanol extract of C. pepo dried and ground pumpkin oil cake using microdilution method on a microtiter plate. The minimum inhibitory concentration (MIC) of both extracts was determined. Results showed that the ethanol extract of E. elaterium fruit expressed better growth inhibition of both bacteria and molds compared to pumpkin oil cake extract, which required higher concentrations. The ethanol extract of E. elaterium inhibited a Gram positive S. aureus with minimal inhibitory concentration 1,5–1,75 mg/ml and a Gram negative E. coli with MIC more than 3,5 mg/ml. MIC of the same extract on micotoxigenic mold A. niger was 37,5–75 mg/ml and 4,6–9,4 mg/ml for A. flavus. In the experiment the MIC of the ground and dried pumpkin oil cake ethanol extract was not determined precisely, due to the difficulty of preparing concentration of the extract higher than 150 mg/ml. The research showed that higher concentrations of both extracts are required for growth inhibition of Gram negative bacteria as well as for molds.