I've heard people argue that, unless you use a saison, belgian, wheat, kvick, or brett yeast, an overwhelming majority of beer yeasts produce the same flavors. I kind of feel like that applies more to yogurt cultures.
My spouse is in the dairy industry and the way she describes it the differences have more to do with the texture (which affects the packaging) of the yogurt than the flavor (not that the flavor can't be affected).
All that said, if I could get some samples of different yogurt cultures I'd love to try them out and see for myself.