Sorry, but there are lots of very specialized yeast strains. You don't use the same yeast for wine as you do for beer, and that's different from the one you use for bread. Etc. San Francisco sourdough bread used to be made from a regionally available wild yeast, but I think things may have changed so that it no longer lives here. Certainly given the urban levels of pollution I wouldn't want to depend on catching a wild yeast. There was one bakery that used to have a baker who kept his culture growing on his hairy chest, but the food & drug people forbade this., even though it had been safe and popular for decades.
You aren't going to get one strain of yeast to take over the world. Particularly not one that's become dependent on being cultured in a lab.