A starter that survives a health crisis, is it likely to be the same as before?

Or is it forever transformed?

After uneventful years, I thought I could let it live outside of the refrigerator. I’m nursing it back to health and it’s rising again, but it still has somewhat of a sharp smell at this point.

The bread that I made when I didn’t realize the starter was in distress, I really liked the unaccustomed strong sour flavor, actually, although the nearly complete absence of rising was a problem.