Interesting, for sure. It's a wonder the yeast can win the battle as often as they do. Are those relative rates true as to Brett strains, as well? I am thinking about when Brett is intentionally under pitched and no Sacc is present. And are all bacteria in that range (lacto, pedio, e.g.)? Just trying to guess why a repitch of a mixed culture would roughly be the same result as the original pitch in terms of flavor under that set of parameters. It certainly argues for a new vial or smack pack when using Roeselare blend.