We investigated the effects of jeotgal (fermented fish sauce) on kimchi fermentation, with or without saeu-jeot and myeolchi-jeot. Bacterial community analysis showed that Leuconostoc, Weissella, Lactobacillus, and Tetragenococcus were the dominant genera; however, their succession depended on the p...
MALDI-TOF/TOF-MS spectra (LIFT) and LC-MS/MS spectra (CID and ETD) of Trypsin-digested mPruA-3 repeats containing three methyl groups
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(Figure S12D)