Not really, no. The microbial culture composition is strongly dependent on temperature. Yeast prefers high temperature while bacteria in general prefers a lower temperature. Each specific thing you ferment has an optimal fermentation temperature. Plus there are other temperature effects unrelated to the culture itself. For example, enzymatic activity, which is also dependent on temperature, might destroy whatever you are trying to ferment before it ferments enough.

In practice, you will get a poor result if you ferment at high temperature. Texture goes off first, but you can also get weird alcohols or formaldehyde forming.

From my experience, the lower the temperature (and the slower the fermentation), the more complex the flavor. This rule seems to hold for almost everything, from vegetables, to kombucha, to bread, etc. For beer, it depends what kind of beer you like. You can get very funky beers at high temperatures.