is the yeast used for fermentation and yeast for baking the same?

Yes and no is the best way to put it.

The difference is the characteristics of the yeast. Bread yeast, wine yeast, and beer yeast are all strains of saccharomyces cerevisiae.

http://en.wikipedia.org/wiki/Saccharomyces_cerevis...

Each strain has been singled out for its particular characteristics such as flocculation (the tendency to clump together and fall to the bottom of the brew when it's done) attenuation (the ability to consume the sugars in the brew) and flavor profile based on the by-products (esters and congeners) that each particular strain generates during the process of fermentation.

For example, bread yeast has decent attenuation (can make up to around 14% alcohol under good conditions) but is known for hideous flocculation. Ale yeasts run the gambit of complete to ok attenuation but flocculates very well (leaving a very clear brew when it's done). The list goes on and on.

well the answer is no and yes...

No because they are different strains of the saccharomyces yeasts. the one for beer is saccharomyces cerivisiae and the one in wheat is saccharomyces exiguus.

Yes because they both can be used to leaven bread for baking. different yeasts will impart different flavors to the resulting bread

BTW, sea monkeys are not yeasts, they are tiny brine shrimp

check out the various yeasts here;

http://www.thebeveragepeople.com/

yes as yeast it a type of bacteria, ie a living thing, ever seen sea monkeys? thats also yeast,

yes

yaa

for both purpose

no