With our bacterial cultures you can always assume a total bacterial count of 1E9/g, i.e. at least one billion per gram.
For explanation: The bacterial concentration is completely irrelevant for the acidifying cultures. What is relevant is that they acidify quickly and reliably. In the process, they multiply again to a bacterial count of about 1E7, i.e. a good 10 million germs per ml of the yoghurt or kefir. During storage, the germ count goes down again after about a week. So if you want lots of germs, always prepare your product fresh!