How long can this bactoferm t-spx last at room temperature?

In the freezer it has maintained its viability for 9 years, even after opening. Just make sure it is well sealed. I'm still curing with it successfully, with no reduction in effectiveness. Outside the freezer, I don't know, but I'd wager it will last a lot longer than Hansen says. Look at some dried probiotics that can last months at room temp, and contain the same two strains of bacteria.

I see several cultures listed ... is there a description listing the optimal uses for each strain ?

Not that I know of; best to check answers as such in Charcuterie instruction books and recipes.

How long does it last in the freezer? can you verify it's still alive?

In the freezer it has maintained its viability for 9 years, even after opening. Just make sure it is well sealed up when done with it. I'm still curing with it successfully, with no noticeable reduction in effectiveness. I know they say use within 6 mo, but I am just sharing my experience, and I have used it dozens of times in the last 9 years since I got it from Butcher Packer with no problems with fermentation.

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🌟 Unleash Your Inner Charcutier!

IDEAL HUMIDITY LEVELS - Maintain 85% humidity for optimal results.
LARGE BATCH CAPABILITY - Ferment up to 440 lbs. with just one packet!
CONTROLLED FERMENTATION - Achieve slow, mild acidification for superior taste.
USER FRIENDLY INSTRUCTIONS - Craft your masterpiece with ease—10 lb. increments made simple.
PERFECT FOR SOUTHERN SALAMI - Elevate your charcuterie game with authentic flavors!

The Sausage Maker Bactoferm T-SPX is a specialized culture designed for slow and mild acidification, perfect for crafting traditional southern European salami. Each 25g packet can ferment up to 440 lbs. of meat, with optimal conditions of 68°F and 85% humidity for 72 hours. Detailed instructions for making 10 lb. increments are included, ensuring a seamless and rewarding fermentation experience.