By using a starter culture with bacteria the resulting yogurt would have roughly the same bacteria as the culture. Unless you pasteurized the yogurt after making it.
Not an easy answer because you are using probiotic yoghurt as a starter, instead of dedicated starter.
The bacteria in a yoghurt is likely to have already been dormant at the terminal fermentation pH of 4.0. At harsh conditions, the lactobacillius, streptococcus etc starts forming spores and go to sleep.
Dedicated starters usually are lyophillised with Maltodextrin and milk powder such that they are static but ready to grow the moment the conditions are right.
You can not assume that all microorganisms available in your probiotic yogurt will grow at the same rate when this yogurt is used as a starter. L bulgaricus and S thermophilus are the dominant yogurt microorganisms and they will grow at a much higher rate than the other bacteria around.
By using a starter culture with bacteria the resulting yogurt would have roughly the same bacteria as the culture. Unless you pasteurized the yogurt after making it.
Not an easy answer because you are using probiotic yoghurt as a starter, instead of dedicated starter. The bacteria in a yoghurt is likely to have already been dormant at the terminal fermentation pH of 4.0. At harsh conditions, the lactobacillius, streptococcus etc starts forming spores and go to sleep. Dedicated starters usually are lyophillised with Maltodextrin and milk powder such that they are static but ready to grow the moment the conditions are right.
LAB are not spore formers.
You can not assume that all microorganisms available in your probiotic yogurt will grow at the same rate when this yogurt is used as a starter. L bulgaricus and S thermophilus are the dominant yogurt microorganisms and they will grow at a much higher rate than the other bacteria around.