I have a bachelors degree in biology, but by no means I specialized in microbiology or food science, which would answer your question more scientific and accurate.
I would say, you can buy starters from specific varieties (San Francisco, France, etc), reactivate it at home by feeding, you will get the taste of that variety perhaps for a month, after that your starter should have mixed with your local bacteria thus no longer be a true strain. You can always keep buying thought.
Also, it is very hard to duplicate other variables in sourdough bread baking, like the water used in San Francisco for example and the weather. It is similar to making espresso!
I recommend everyone to make their own starter according to The Bread Bible, it is yours and always yours. It isn’t that hard to birth, and almost all issues has been discussed on the blog. Why buy a variety name starter if it eventually mixes into your own? Maybe for fun, flavor, experimentation, or habit.