This is a registry of the known farmhouse yeast cultures. "Farmhouse yeast", in this context, means yeast cultures that have been used in traditional farmhouse brewing in Europe over a considerable timespan.
The purpose of the registry is to tell researchers and brewers which cultures are known, and what their properties are. The idea is that this will help the community keep track of which cultures are which.
Originally, the registry was known as a "kveik registry", but research has shown that the kveik yeasts form a distinct sub-family of farmhouse yeasts. This registry therefore only labels yeasts belonging to that family as kveik. (The FY prefix means "farmhouse yeast".)
The registry has also been expanded to include some wild yeasts, because our research has expanded to also cover wild yeasts, in order to look at the relationship between farmhouse yeast and wild yeast. The wild yeasts are clearly marked as not being farmhouse yeasts. (The WY prefix means "wild yeast".)
Not all of these yeast cultures have been collected, and not all of them have been analyzed. A few may turn out not to be farmhouse yeasts at all. The table is updated every now and then. For more information, see the blog.
For a more formal description of the registry and the data in it, see The Farmhouse Yeast Registry, Lars Marius Garshol, MBAA TQ vol. 57, no. 3, 2020, pp. 123-128.