You mean, Sach. cerevisae right, dvjorge? Its very widespread as the primary agent in fermented food/beverages. I am actually using it for fermenting coconuts and plan to try plantains and others. It works well, lots of bubbling and gas! Its a lot cheaper yep.
Here in Spain we call it “Beer Yeast”.
Which one are you using? All the products I have seen are “inactive” except mine which says “stabilized”. But people online says you can easily activate it, I think I did.