Abstract: This study aimed to investigate the fermentation characteristics of cabbage slurry by Lactiplantibacillus plantarum and the changes in cabbage cell wall components. To explore the mass transfer properties of polyphenols and cholesterol adsorbed by cabbage cell wall materials (C-CWM) at different fermentation periods, a physical simulation was conducted. The results showed that cabbage slurry served as a suitable substrate for L. plantarum, with viable cell counts reaching (8.65 ± 0.30) (lg (CFU/mL)) and lactic acid concentrations reaching (6.80 ± 0.23) g/L after 48 h of fermentation. Fermentation significantly changed the polysaccharide components of C-CWM: the contents of galacturonic acid and glucose were decreased by 19.9% and 13.9%, respectively. Meanwhile, water-soluble pectin (WSP) and Na2CO3-soluble pectin (NSP) contents were decreased, and chelate-soluble pectin (CSP) content was increased. After fermentation, the adsorption capacity of C-CWM was significantly enhanced. Compared with unfermented C-CWM, the adsorption capacity for polyphenols was increased by 27.1%, and for cholesterol by 17.1 mg/g after 48 h fermentation. Mass transfer analysis revealed that diffusion along the C-CWM skeleton dominated the adsorption of polyphenols, whereas pore volume diffusion governed cholesterol adsorption. Fermentation by L. plantarum did not alter the primary mechanisms of adsorption mass transfer. This study provides a theoretical foundation for the production of functional fermented vegetable slurry.

Key words: cabbage slurry; Lactiplantibacillus plantarum; cabbage cell wall materials; adsorption properties; polyphenols; cholesterol