sunny donkey herder on Nostr: So yeast is like the microscopic version of brassica oleracea! The same species, ...

So yeast is like the microscopic version of brassica oleracea! The same species, Saccharomyces cerevisiae, has been selected by us into hundreds of different strains, plus all the wild yeasts literally floating around all the time. You can use bread yeast to make alcohol or vice versa, it’s the same thing, but if you use the wrong yeast it’s gonna behave and taste weird. You’ll still get fermentation, just not as the speed you expect or with the flavors you want.
Sourdough starter is wild yeasts that settled and colonized your starter culture you left out. Nutritional yeast is yeast grown in bulk and then heat-killed. Hydrolyized yeast protein is grown like nutritional yeast and then processed to destroy the cell walls.
Lactic acid bacteria is the other main fermentation friend we use, and that’s what happens with kimchee, iirc.
https://en.wikipedia.org/wiki/Saccharomyces_cerevisiae