In recent years, Electric Vehicles (EVs) are contributing a major share in Thailand and benefit the environment. Most of the EV charging stations are sourced from solar energy as it becomes a carbon-free source of energy production. Secondly, Thailand is rich in solar irradiance, and higher irradiance leads to higher power production. On the other hand, in tropical conditions, solar Photovoltaic (PV) module temperature increases following the solar irradiance due to high ambient temperature, resulting negative impact on the efficiency and lifespan of photovoltaic (PV) modules. Further, to increase PV power production, in this study, different rates of cooling strategies are proposed. The study found that reducing the temperature by 5% to 25% resulted in increased average power outputs of 5947.94W, 6021.43W, 6094.92W, 6168.41W, and 6241W, respectively. Notably, 25% of the cooling rate achieved higher production. However, it is lower than the nominal power production. Following that, economic analysis and environmental impacts are analyzed for Thailand’s EV charging station using a different cooling rate of PV module. Overall, it is concluded that, depending on the economic viability of the EV charging station, cooling technology can be applied, and it will benefit the EV charging station both economically and environmentally. To further enhance the solar PV power production approach for EV charging stations in Thailand, it is imperative to prioritize future endeavors towards optimizing cooling technology, integrating energy storage, and implementing supportive policies.

Functional fermented foods are increasingly recognized as sources of microbial metabolites with potential biological activity. In this study, MRK2-3, a protease-sensitive anti-Helicobacter pylori component produced by Lactiplantibacillus pentosus MRK2-3 isolated from fermented mushroom sausage, was enriched and preliminarily characterized for in vitro anti-H. pylori activity. Activity appeared during the stationary phase. Sequential ethyl acetate extraction, Sep-Pak C18 chromatography, and reverse-phase HPLC increased specific activity, although the final activity recovery was 0.72%. MALDI-TOF analysis of the active fraction showed a dominant ion at approximately m/z 1848 together with several lower-intensity ions; therefore, chemical homogeneity and sequence identity were not established. The MRK2-3 fraction retained activity after incubation at pH 2–6 and after heating at 80 °C and 100 °C for 30 min, whereas activity decreased under alkaline conditions and after treatment at 121 °C for 15 min. Trypsin, α-chymotrypsin, pepsin and proteinase K reduced activity. The fraction inhibited all tested H. pylori strains (agar-dilution MIC ranged from 12.5 to 100 μg/mL). In a simulated gastric fluid, higher concentrations produced a rapid reduction in viable H. pylori 3949 counts. These findings support MRK2-3 as a fermentation-derived putative antimicrobial peptide candidate with anti-H. pylori activity under gastric-like conditions. However, its amino acid sequence, structural identity, and novelty require confirmation. Antimicrobial mechanism, cytotoxicity, and in vivo efficacy also remain to be established.