I would guess it wouldn't hurt, the question is whether it's beneficial.
From what I understand the mixing of different bacteria/etc. is that one or two will likely outcompete the others or even consume others as a food source. So the trick would come down to how long you brew, how they all interact, etc.
My best bet... I'd do a tea with 1 type only, then on the next tea cycle I'd use the other. But that's just based on an uneducated opinion from things I've read over the years.