Question on Yeast

It will be predominatly one. By your info, everything points that the second strain is the dominant.

Another trial with that second strain alone will, probably, show that the final flavor is due to the second strain, but...

..but it can happen that the wyeast strain have produced or released aromas or precursors that the second strain is not capable of processing by its own, and in that way wyeast strain could have been essential to the global quality of the batch. => less probable (but not at all impossible)

A new trial is the way... Good luck,

Francisco