I don’t think so.

The most common yoghurt bacteria type is lactobacillus bulgaricus (for more sour yoghurt) and streptococcus thermophilus (for softer variants).

In general, most microorganisms get destroyed in the not-so-comfy environment of our intestines. And from those few cultures who survive, it isn’t clear how each kind of MO affects the body.

There are countless other types of bacteria, yeasts and other inhabitants in your guts, and they all affect you differently. It’s the whole composition that’s relevant.

But take my words with a grain of salt, I’m no expert. Those who are more informed, please correct me.