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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The Sausage Maker - Bactoferm T-SPX

Product ID: 37466765

Details

Brand
The Sausage
Dosage Form
Powder
Flavor
Sausage
Item Form
Powder
Item Weight
25 g
Item dimensions L x W x H
5.25 x 4.5 x

⏳Slow/mild acidification for authentic flavor

📏Precise 25g dose per 200kg batch

🌡️Optimal fermenting at 68°F & 85% humidity

Description

🥩 Elevate your charcuterie game with slow-ferment precision!

PRECISION DOSING FOR CONSISTENCY - 25g packet treats up to 440 lbs, ensuring flawless batch control every time.
FREEZE DRIED FRESHNESS GUARANTEED - Store frozen to maintain peak culture potency and elevate your curing game.
AUTHENTIC SOUTHERN EUROPEAN SALAMI - Craft your signature salami with the perfect culture for traditional slow fermentation.
OPTIMIZED FERMENTATION ENVIRONMENT - Ideal at 68°F and 85% humidity for 72 hours to unlock rich, aromatic flavors.
EXTENDED DRYING FOR SAFETY FLAVOR - Designed for products needing at least one month drying—embrace patience for perfection.

The Sausage Maker Bactoferm T-SPX is a freeze-dried starter culture designed for slow, mild acidification ideal for southern European style salami. It requires precise fermentation at 68°F and 85% humidity for 72 hours and is dosed at 25g per 200kg of meat. Perfect for products needing at least one month of drying, it enhances flavor, appearance, and curing efficiency when stored frozen.

Specifications

ASIN	B01NALVURU
Best Sellers Rank	#258,628 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #163 in Sausage Stuffers
Brand	The Sausage Maker
Brand Name	The Sausage Maker
Container Type	Bag
Customer Reviews	4.7 out of 5 stars 220 Reviews
Dosage Form	Powder
Flavor	Sausage
Item Dimensions	5.25 x 4.5 x 0.12 inches
Item Form	Powder
Item Weight	25 g
Item dimensions L x W x H	5.25 x 4.5 x 0.12 inches
Manufacturer	CHR Hanson
Number of Items	1
Package Information	Bag
Recommended Uses For Product	slow/mild acidification; southern European styles of salami; traditional method of drying (without fermentation)
UPC	015913422962

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