Originally Posted by johnnv
So in the case Saison, you are dealing with one or more strains of yeast and likely two strains of bacteria.
the vast majority of saisons - 90%, maybe more - are made with a single strain of yeast. that yeast is a saccharomyces cerevisiae - regular brewing yeast (like other strains of sacch, saison yeasts have been bred for certain flavor characteristics). a minority of saisons also use brett, and even less use bugs or brett only.
perhaps you are confused with lambics or flanders reds? those can contain several strains of yeast, and several strains of brett, and lacto & pedio. but not saisons.