Strengthening a starter for a bake, vs regular feeding

I was wondering if there is a difference in the type of yeast and bacteria that develops within a starter when the feed is a higher percentage ratio 1:5:5 or more, as opposed to a lower ratio 1:1:1 or 1:2:2? Does a type of feed create more bacteria development as opposed to yeast development, and is there an advantage to one or the other when you are preparing for a bake as opposed to a regular feeding?