It will be just be the normal endo mycorrhizal fungi and wine/ale/bakers yeast (s.cerevisea) you want to use then.  The alpine trees use lager related yeasts and that inhibits mycorrhizal fungi persumably to allow the ecotomycorhyzhal fungi to flourish at higher altitudes.

If you don't want to make it all you can buy it in as EM and scale it up. I still think it's worth buying and scaling the PNSB yourself though as they can't guarantee it's still alive in the opaque bottle by the time it gets to you...

If you need a source to scale up from you can buy it from algaebarn.com it's called PNS PROBIO and  it's the same one I have used.