The final culture should have the original source of bacteria as my understanding is that the food source is ubiquitous to the lactobacillus bacteria so any of the 44 types should thrive with lactose as food.

We could compare lacto from a ferment of vegetables which would be a different type of sugar, but without some way to identify the types of bacteria I feel like this is beyond the scope of the equipment I have. It would be super interesting to fully comprehend this!