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Yeast diversity in traditional fermented foods of ethnic minorities in China, with the descriptions of four new yeast species by Shuang Hu, Qi-Yang Zhu, Hai-Yan Zhu, Jun-Yu Liu, Yue Shi, Yan-Jie Qiu, Zhang Wen, Ai-Hua Li, Pei-Jie Han, Feng-Yan Bai

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Deciphering the role of traditional flipping crafts in medium-temperature Daqu fermentation: Microbial succession and metabolic phenotypes by Zhang Wen, Yu-Hua Wei, Da-Yong Han, Liang Song, Hai-Yan Zhu, Liang-Chen Guo, Shen-Xi Chen, Bin Lin, Chao-Jiu He, Zheng-Xiang Guo, Pei-Jie Han, Feng-Yan Bai

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Nomenclatural issues concerning cultured yeasts and other fungi: why it is important to avoid unneeded name changes by Andrey Yurkov, Artur Alves, Feng-Yan Bai, Kyria Boundy-Mills, Pietro Buzzini, Neža Čadež, Gianluigi Cardinali, Serge Casaregola, Vishnu Chaturvedi, Valérie Collin, Jack W. Fell, Victoria Girard, Marizeth Groenewald, Ferry Hagen, Chris Todd Hittinger, Aleksey V. Kachalkin, Markus Kostrzewa, Vassili Kouvelis, Diego Libkind, Xinzhan Liu, Thomas Maier, Wieland Meyer, Gábor Péter, Marcin Piątek, Vincent Robert, Carlos A. Rosa, Jose Paulo Sampaio, Matthias Sipiczki, Marc Stadler, Takashi Sugita, Junta Sugiyama, Hiroshi Takagi, Masako Takashima, Benedetta Turchetti, Qi-Ming Wang, Teun Boekhout

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