Far from an expert, but my brief experiences:
Activated Ischia, Camaldoli, and Carl's 1847 Oregon Trail, split them and had 2 jars of each in case one failed.
Originally figured I would use Ischia for Neapolitan dough, Camaldoli for NY dough, and Carl's for breads...don't know why I thought that, probably guessed incorrectly that would use a larger amount of starter than end up actually needing so wanted to have enough.
Eventually tossed the Carl's, too tangy/strong for my taste.
For some reason still keeping Camaldoli active, but rarely use it. Does have a nice subtle flavor, but find it less active/powerful than Ischia.
Ischia has proven to be just right - subtle, not overpowering flavor and excellent rise be it Neapolitan, NY or Detroit dough or breads/baking. Also seems to become active faster than Calmaldoli, i.e. when both have been stored for the same amount of time in a 40 degree refrigerator and taken out together, using the same process on both to reactivate, Ischia will blow the top off the lid after 2-3 feedings, while Camaldoli lags behind.
Clearly not up on my baking and science terminologies, but Ischia has worked best for me.