Bacterial resistance to different antimicrobial agents is growing with alarming speed, especially when bacterial cells are living in biofilm. Hybrid nanoparticles, synthesized through the green method, hold promise as a potential solution to this challenge. In this study, 66 actinomycete strains were isolated from three distinct marine sources: marine sediment, the algae Codium bursa, and the marine sponge Chondrosia reniformis. From the entirety of the isolated strains, one strain, S26, identified as Saccharopolyspora erythrea, was selected based on its taxonomic position and significant antimicrobial activity. Using the biomass of the selected marine Actinobacteria, the green synthesis of eco-friendly silver carbonate nanoparticles (BioAg₂CO₃NPs) is reported for the first time in this pioneering study. The BioAg₂CO₃NPs were characterized using different spectroscopic and microscopic analyses; the synthesized BioAg₂CO₃NPs primarily exhibit a triangular shape, with an approximate size of 100 nm. Biological activity evaluation indicated that the BioAg₂CO₃NPs exhibited good antimicrobial activity against all tested microorganisms and were able to remove 58% of the biofilm formed by the Klebsiella pneumoniae kp6 strain.

The global dairy industry faces challenges in sourcing cost-effective and suitable lactic starters for traditional cheese production. This study investigates the use of locally selected lactic starters in crafting Algerian Jben cheese, aiming to provide a sustainable alternative to imported starters. Local lactic starters comprising Lactococcus lactis, Leuconostoc mesenteroides, and Enterococcus durans were characterized by their technological properties when applied to cow's milk. The resulting cheese was compared with another cheese produced under similar conditions but using an industrial mesophilic starter, including strains of Lactococcus and Leuconostoc. Physicochemical and microbiological analyses were conducted on both cheeses, followed by sensory evaluations using the triangular and classification tests. Microbiological analyses revealed the absence of pathogenic germs or spores in both types of cheese. However, the cheese made with the industrial starter exceeded the standards for fecal coliforms and total coliforms. Titratable acidity measurements indicated comparable levels in both cheeses. Interestingly, there were no discernible differences in taste or aroma between the two types, with both being well received by tasters. In conclusion, our findings suggest that local lactic starters have the potential to replace the commercial starters currently employed in the Algerian dairy industry.