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Abstract：
Elucidating the biology of yeast in its full complexity has major implications for science, medicine and industry. One of the most critical processes determining yeast life and physiology is cel-lular demise. However, the investigation of yeast cell death is a relatively young field, and a widely accepted set of concepts and terms is still missing. Here, we propose unified criteria for the defi-nition of accidental, regulated, and programmed forms of cell death in yeast based on a series of morphological and biochemical criteria. Specifically, we provide consensus guidelines on the differ-ential definition of terms including apoptosis, regulated necrosis, and autophagic cell death, as we refer to additional cell death rou-tines that are relevant for the biology of (at least some species of) yeast. As this area of investigation advances rapidly, changes and extensions to this set of recommendations will be implemented in the years to come. Nonetheless, we strongly encourage the au-thors, reviewers and editors of scientific articles to adopt these collective standards in order to establish an accurate framework for yeast cell death research and, ultimately, to accelerate the pro-gress of this vibrant field of research.
摘要：
阐明酵母的生物学的全部复杂性对科学具有重要意义，医药和工业。决定酵母寿命和生理学的最关键过程之一是细胞死亡。然而,酵母细胞死亡的研究是一个相对年轻的领域，和一套广泛接受的概念和术语仍然缺失。这里,我们为偶然的定义提出了统一的标准，受管制,以及基于一系列形态学和生化标准的酵母细胞死亡的程序化形式。具体来说,我们就包括细胞凋亡在内的术语的不同定义提供了共识指南，调节坏死，和自噬性细胞死亡，因为我们指的是与（至少某些物种的）酵母生物学相关的其他细胞死亡rou-tines。随着这一调查领域的迅速发展，这套建议的修改和扩展将在未来几年实施。尽管如此，我们强烈鼓励人们，科学文章的审稿人和编辑采用这些集体标准，以建立酵母细胞死亡研究的准确框架，最终,加速这个充满活力的研究领域的发展。
