“…Actinomycetes are known to be capable of reducing pathogen activities, such as inhibitory activity of mycelial growth of B. cinerea on tomatoes by 52.38% to 96.19% (Lahmyed et al, 2021); in vitro inhibition up to 85% hyphal desegregation, and antibacterial activity against soilborne-pathogens on Solanum lycopersicum and Daucus carota (Djebaili et al, 2021); development suppression of Alternaria brassicicola on cabbage with increases of ≥80% protection level compared to control (Hassan et al, 2017); reduce damping-off incidence of Pythium aphanidermatum in cucumber by up to 71% (Costa et al, 2013); and inhibit mycelial growth of Fusarium solani by up to 70% (Torres-Rodriguez et al, 2022). These pathogen suppressing activities are caused by their ability to produce several enzymes, i.e., amylase, protease, cellulase, chitinase, esterases, and lecithinase (Loliama et al, 2013;Lahmyed et al, 2021;Zulfa et al, 2021;Díaz-Díaz et al, 2022). In addition, they also produce antibiotics, antifungal substances, plant growth factors (Zulfa et al, 2021), siderophores, kaempferol, isoscutellarin, umbelliferone, and Cichoriin (Jaber & Fayyadh, 2019).…”