This study investigates the potential of Lactiplantibacillus plantarum-derived postbiotics combined with chitosan as an edible coating for preserving sausages. The antimicrobial, antibiofilm, and antioxidant activities of six coating formulations were tested: A (Lynch et al.), B (100 %-postbiotic), C (1 %-chitosan), D (0.5 %-chitosan), E (1 %-chitosan + 100 %-postbiotic), and F (0.5 %-chitosan + 100 %-postbiotic). Effects on pH, moisture content, thiobarbituric acid (TBA) values, and antibacterial activity were measured during 21 days of storage at 4 ◦C. Results showed that postbiotics produced significant inhibition zones (15 and 17 mm) against Escherichia coli and Salmonella typhimurium and significantly inhibited biofilm formation, with inhibition levels ranging from 9 % to 46 % (500–1000 mg/mL). Additionally, they exhibited 32 % DPPH radical scavenging activity. Coatings con- taining postbiotics and chitosan (samples E and F) effectively reduced changes in pH and moisture compared to the control (P < 0.05). The formulation of 100 % postbiotic and 1 % chitosan (E) significantly inhibited lipid oxidation and maintained microbial stability during storage. Overall, postbiotic and chitosan-based edible coatings effectively reduce microbiological and chemical degradation in sausages, presenting a promising, nat- ural alternative to traditional preservatives.

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