Is there a difference between Saccharomyces cerevisiae and baker's yeast?

According to Wikipedia: Saccharomyces cerevisiae, also known as baker's yeast or budding yeast. Saccharomyces cerevisiae is a kind of yeast with the most extensive relationship with human beings, not only because it is traditionally used for making bread, steamed bread and other foods and brewing wine, but also as a eukaryotic model organism in modern molecular and cell biology, its role is equivalent to that of prokaryotic model organism Escherichia coli. Saccharomyces cerevisiae is the most common biological species in fermentation. Saccharomyces cerevisiae cells are spherical or oval, with a diameter of 5–10 μ m. The propagation method is bud grafting. Of course, although it is the same species, I have never made bread and wine, so I don't rule out that yeast has different processing forms when making wine and bread (for example, koji is used to make rice wine, and old noodles are used to make steamed bread). Moreover, it seems that the strain that can be used when brewing wine is not Saccharomyces cerevisiae. At least I know that Pasteur yeast can be used to brew wine and beer, and the brewing of red wine is more complicated. The common yeasts (some beneficial and some harmful) involved in red wine fermentation include the following members: Saccharomyces, Candida, Saccharomyces, Saccharomyces, Schizosaccharomyces, Zygosaccharomyces and Aureobasidium. Therefore, just because Saccharomyces cerevisiae and baker's yeast are one kind, we can't think that the yeasts for brewing wine and making bread are exactly the same. It can only be said that Saccharomyces cerevisiae can be used to make wine and bread, but whether the yeast for making wine and the yeast for making bread are the same or not should be analyzed in detail.

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