Sabouraud's dextrose (solid and liquid) medium has been used to examine the response of Candida albicans to Cobalt , Nickel , Silver , Copper and Lead in three doses per each (10 , 25 and 50) mg/l in different exposure periods . In the solid medium the number of colonies was not effected by all metals ions , except Ag ions'(25 and 50) mg/l which completely inhibited the colonies numbers . In the liquid medium the effect of these metals on the growth was in the following sequence Co , Ni . Ag , Cu and Pb respectively: ' Most elements studied: showed increase in- the ‘inhibition effect on the growth with A increasing the ions concentration in the medium , whilethe inhibition effect decreased with the increasing periods of exposure

Objective: This study aimed to find a quality probiotic ice cream formula by adding dadih, which is a result of the fermentation of buffalo milk in a bamboo tube. Materials and Methods: This study began with making dadih using 2 types of bamboo (Gigantochloa verticillata and Gigantochloa auriculata Kurz) to obtain dadih with the highest total probiotic colonies. Dadih with the highest colonies was used to continue the study. Furthermore, dadih was isolated to obtain the dominant lactic acid bacteria (LAB), which was identified molecularly using the 16S rRNA gene with the Polymerase polymerase chain reaction technique. The application of dadih into probiotic ice cream was conducted using a factorial completely randomized design with 2 factors. The first factor was the level of dadih, namely ICD 0 (ice cream without dadih), ICD 1 (5%), ICD 2 (10%), and ICD 3 (15%). The second factor was the length of ice cream storage (week), namely T0 (0), T1 (1), T2 (2) and T3 (3). Examination of pH, protein, fat content, and total bacterial colonies in ice cream was conducted. The research continued with sensory testing with 30 panelists. Results: The highest total probiotic colonies were 1×107 obtained in dadih fermented by Gigantochloa auriculata Kurz bamboo dominated by Weisselia paramesenteroides strain JCM 9890. pH of dadih was 4.52. Antimicrobial zones of dadih against Escherichia coli, Salmonella, and Staphylococcus aureus were 6.6, 8.1, and 7.7, respectively. The chemical quality test of ice cream showed that the pH was in the range of 6.21–5.61. Protein content ranged from 4.62 to 6.12, while fat content ranged from 6.03 to 8.12. Total ice cream colonies were in the range of 1×104 to 2.9×106. There was no interaction between the percentage of dadih and the length of ice cream storage time on the parameters of pH, protein, fat content, total LAB colonies, and sensory test result. The higher the dadih concentration, the more acidic the ice cream, and the higher the protein, fat content, and total LAB colonies. The sensory test showed that 15% of dadih was the most preferred by panelists. Conclusion: The conclusion of this study is that ice cream with a 15% dadih addition is the most preferred and proven probiotic ice cream. [J Adv Vet Anim Res 2025; 12(1.000): 214-221]

Objective: In this work, the effect of probiotics on the state of the microbial background of the livestock building, on the state of udder teats, and on the prevalence of latent mastitis was investi¬gated. Long-term use of the consortium has bactericidal activity against all cultures studied, especially the causative agent of mastitis, Staphylococcus aureus, except Proteus mirabilis, Proteus vulgaris, and Escherichia coli. Materials and Methods: The washes from animal housings and milk samples were collected from the dairy farms "Astana-Onim" Joint Stock Company and "Rodina" Limited Liability Partnership (Kazakhstan). The cleaning solutions and probiotic agents were applied directly to the udder teats of cows before and after milking. Diagnosis of subclinical mastitis was performed using the Kenotest rapid mastitis test. Directly counting the number of somatic cells in the collected milk samples from each cow was performed on a somatic cell counter. Results: Pathogenic microorganisms, including S. aureus bacteria (50% of samples) and bacteria of the E. coli group, Enterobacter aerogenes, and P. mirabilis (36% of samples), were detected on the udder skin and milk wipes. Using a consortium of probiotic microorganisms positively affects the mammary gland more quickly than using mastitis prevention agents alone. Probiotic use for a month resulted in a significant improvement in udder teat condition, with 60.7% of teats showing normal physiological reaction to milking, a decrease in complicated hyperkeratosis, and an increase in uncomplicated mastitis. The studies showed that in the experimental group, there was a 1.5-fold reduction in the number of cows with clinically pronounced mastitis. The experimental group showed no significant changes in the number of animals with high somatic cell levels before and after the study, while the control group without probiotics had a significant increase in dis¬eased animals after 1 month. Conclusion: The use of a probiotic consortium has shown promising results in reducing the inci¬dence of mastitis and improving milk quality in cows. [J Adv Vet Anim Res 2023; 10(2.000): 185-195]