The present study focused on the Lactiplantibacillus plantarum strain CAU5271, identified through molecular methods and 16S rRNA gene analysis. It assessed the strain’s morphological, physiological, and biochemical properties, including its fermentation capabilities with 49 types of carbohydrates, enzymatic activity, and survival rates at various pH levels (2.5, 4, 5.5) and bile salt concentrations (0.3%, 0.5%, 0.7%). The results confirmed that strain CAU5271 is Gram-positive, catalase-negative, non-spore-forming, and non-motile. It effectively fermented several carbohydrates (e.g., glucose, lactose) making it suitable for producing fermented foods like yogurt and cheese. However, its survival rate decreased with increased acidity, bile salt concentration, and storage time. Additional evaluations covered growth rates at different NaCl levels and temperatures, survival in simulated gastrointestinal conditions, inhibition of Staphylococcus aureus adhesion, and cholesterol reduction. The strain exhibited favorable characteristics for probiotic food production, suggesting that further clinical studies are needed to advance probiotic product development.This study develops a Gaussian Process Regression (GPR) model to predict acid (pH 2.5–4.5) and bile (0.3–0.7% w/v) tolerance in Lacticaseibacillus rhamnosus SMHA30. The model achieved high accuracy, with R² values of 0.98 (bile) and 0.96 (acidity), and low MAPEs (2.11–2.54% for bile; 3.45–3.78% for acidity), demonstrating GPR’s effectiveness in modeling microbial stress responses for probiotic screening and bioprocess optimization.

Kombucha from Perilla frutescens is a novel fermented beverage rich in bioactive compounds. This study investigated the effects of sucrose concentration (0–20% w/v) on fermentation kinetics and the impact of storage temperature (4–6°C and 28–30°C) on bioactive retention, physicochemical properties, and microbiological stability over 28 days. Optimal fermentation was achieved at 10% sucrose, yielding the highest organic acid production (acetic acid 8.00 g/L, lactic acid 12.00 g/L) and stable antioxidant capacity (DPPH 2.41 mg AAE/mL). During storage, refrigeration at 4–6°C markedly improved retention of thermolabile compounds compared to 28–30°C: total anthocyanin content retained 5–6% higher, total polyphenols decreased only 22.9%, and DPPH radical-scavenging activity declined 24.4% (29.1% at 28–30°C). pH dropped by 12.3% under refrigeration (final 3.19). Microbial growth was strongly suppressed at 4–6°C (300-fold increase in TAMC) compared to 5,700-fold at 28–30°C. These findings demonstrate that 10% sucrose combined with cold storage (4–6°C) optimally preserves bioactive compounds, physicochemical stability, and microbiological safety, providing a scientific basis for commercial production of functional perilla kombucha.

• Stress alters pigment production and composition in Talaromyces purpureogenus • EtOH and H 2 O 2 addition increases red pigment productivity • T. purpureogenus pigments exhibit anti-glycation activity • Fungal pigments show potential as sustainable, functional food dyes Biological pigment production has become increasingly important because of adverse health effects associated with chemical dyes. The fungus Talaromyces purpureogenus has been used to produce extracellular water-soluble red pigments similar to those produced by Monascus . Several studies have investigated Monascus pigment production under certain stress conditions; however, few have examined extracellular pigment production in Talaromyces . Furthermore, little research has been conducted on the use of fungal pigments as functional food dyes. Therefore, we evaluated the ability of T. purpureogenus to withstand abiotic stress in cultivation media and the effects of stress on pigment productivity. Abiotic stress was induced via the addition of sodium chloride (NaCl), sea salts, ethanol (EtOH), and hydrogen peroxide (H 2 O 2 ). Stressful conditions altered pigment production and composition. An increase in yellow-to-red pigment production ratio was observed under saline stress with both NaCl and sea salts. The yield of yellow pigment increased 1.44-fold in the presence of 1% (w/v) NaCl, while the yellow-to-red pigment ratio rose from 1.59 to 3.88 in the presence of 2% (w/v) sea salts. Addition of 1% (v/v) EtOH and 0.5% v/v H 2 O 2 (30% w/w) increased red pigment production by 2.59- and 1.67-fold, respectively. Differences in colourant properties were highlighted using UV-Vis and fluorescence spectroscopic measurements. Partially purified pigments inhibited bovine serum albumin glycation in the presence of ᴅ-ribose, demonstrating their potential to prevent the formation of advanced glycation end products. Overall, these findings demonstrated that stress conditions can improve pigment productivity in T. purpureogenus and highlight the possibility of producing functional food dyes.

• Chlorogenic acid delayed senescence of strawberries during cold storage. • Chlorogenic acid reduced metabolism and maintained antioxidant balance. • Chlorogenic acid lowered weight loss, improving membrane integrity. • Calix retained chlorophyll while fruit flesh maintained the polyphenol content • Chlorogenic acid delayed the accumulation of individual anthocyanins Strawberries ( Fragaria × ananassa Duch.) are highly perishable fruits due to their high metabolic activity and susceptibility to postharvest manipulation and storage. This study evaluated, for the first time, the application of chlorogenic acid (CGA), a natural polyphenol and antioxidant, as a postharvest treatment to extend the storability of strawberries during cold storage. Different concentrations of CGA (0, 1, 10, and 50 mg L⁻¹) were applied, and key quality parameters were assessed, including weight loss, respiration rate, ethylene production, colour, firmness, soluble solids, titratable acidity, and bioactive compounds. The results showed that CGA treatments, especially at higher concentrations, delayed senescence, reduced metabolism, and maintained fruit firmness. Moreover, lower membrane degradation was observed, as indicated by reduced electrolyte leakage, along with greater retention of calyx chlorophylls and total polyphenols, suggesting improved antioxidant balance and reduced enzymatic activity. CGA-treated fruit exhibited a delayed evolution of individual anthocyanins. These findings highlight the potential of CGA as an effective natural strategy for maintaining strawberry quality and reducing postharvest losses during refrigerated storage. Furthermore, the positive impact of this approach could support the use of extracts derived from agro-industrial residues of chlorogenic acid-rich byproducts as sustainable postharvest treatments.