Help me and do this Write comprehensively the differences between bakers yeast and brewers yeast

The primary differences between baker's yeast and brewer's yeast lie in their species, optimal growth conditions, and their primary uses, though both are strains of Saccharomyces cerevisiae. Species and Strain: While both are Saccharomyces cerevisiae, they are different strains selected for specific traits. Baker's yeast is typically a strain of Saccharomyces cerevisiae selected for its rapid carbon dioxide production, which leavens dough. Brewer's yeast is also Saccharomyces cerevisiae* but is selected for its ability to produce alcohol and specific flavor compounds during fermentation. Fermentation Products: Baker's yeast is optimized to produce carbon dioxide (CO₂) rapidly when provided with sugars in a dough. This CO₂ gets trapped in the gluten network, causing the dough to rise. Brewer's yeast, on the other hand, is selected for its efficient production of ethanol (alcohol)* and other flavor byproducts (esters, phenols) that contribute to the taste and aroma of beer and wine. Conditions and Usage: Baker's yeast is used in baking, where it consumes sugars in flour to produce CO₂ and a small amount of alcohol, which then evaporates during baking. Brewer's yeast is used in brewing and winemaking, where it ferments sugars in wort or grape must to produce alcohol and characteristic flavors. Brewer's yeast is often harvested from the bottom of fermentation vessels (ale yeasts) or floats on top (lager yeasts), depending on the strain. Nutritional Supplements: While both are living organisms requiring nutrients, brewer's yeast is often sold as a nutritional supplement (deactivated) due to its rich content of B vitamins and minerals. Baker's yeast is primarily used for its leavening properties and is not typically consumed as a supplement. Send me the next one 📸