Looking into the world’s largest elephant population in search of ligninolytic microorganisms for biorefineries: a mini-review by Bame Rammala, Nerve Zhou

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Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa by Koketso Motlhanka, Nerve Zhou, Kebaneilwe Lebani

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Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement by Nerve Zhou, Thandiwe Semumu, Amparo Gamero

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Fermentative Microbes of <i>Khadi</i>, a Traditional Alcoholic Beverage of Botswana by Koketso Motlhanka, Kebaneilwe Lebani, Teun Boekhout, Nerve Zhou

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Bioethanolic yeasts from dung beetles: tapping the potential of extremophilic yeasts for improvement of lignocellulolytic feedstock fermentation by Anita Ejiro Nwaefuna, Karl Rumbold, Teun Boekhout, Nerve Zhou

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Genome dynamics and evolution in yeasts: A long-term yeast-bacteria competition experiment. by Nerve Zhou, Michael Katz, Wolfgang Knecht, Concetta Compagno, Jure Piškur

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Dung beetle-associated yeasts display multiple stress tolerance: a desirable trait of potential industrial strains by Anita Ejiro Nwaefuna, Mar Garcia-Aloy, Daniel Loeto, Thembekile Ncube, Andreas K. Gombert, Teun Boekhout, Saleh Alwasel, Nerve Zhou

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