Reading the last posts on the topic I can only say that I grieve the fact that you´re so darned far away from Europe (and especially far away from the polish distributer of SACCO cultures with whom I work).
One thing being the pricing. With all respects to the fact that we all have to earn a living and that it may be a struggle for distributers serving the non-commercial segment to make things balance, I can only say that all the prices on cultures, both CH and SACCO that I´ve seen posted in this forum, whether from your local aussie or from US´ are.... (hmm... how to formulate this in a diplomatic way
) ... well they look like "special prices for non-commercial users" 
The other thing being the limited range of cultures avaliable. Presuming that Green Living probably face a situation similar to other consumer-level distributors, that starter cultures just ain´t something you sell in dozens on a daily basis, they probably can´t allow themselves to have a wide range avaliable considering the limited 12 months shelf life
- so start making some more salami and teewurst you folks out there!
On the F-RM-7 you are right: there is a certain resemblence between this and VBM-02.
RM stands for Rudolf Müller which was a renowned German starter culture producer bought by Chr.Hansen many years ago. Way back then the RM 7 contained the Lactobacillus Curvatus strain Lb3 DSM-Nr.8768. This seems now replaced by by a Lactobacillus Sakei if Marianski state so while the two Staphyloccuccus remain in place.
The Joker in the game is that the same bacteria name doesn´t necessarily mean identical proprieties. All producers strive to search for, find and isolate strains with particular features, often within the Sakei, Pediococcus, Plantarum and Curvatus families.
You see the particular designation of the "old" Curvatus in the RM 7 above.
There will be some Sakei, Pediococcus and Curvatus which produce natural bacteriocins against Listeria (which is roughly said a way of "bacteria self protection") and some who don´t. SACCO makes an effort to include Listeria prohibiting strains in as many starter cultures as they find reasonable, while also offering the traditional non-Listeria inhibitive cultures to those who don´want this feature. To the best of my experiences the Listeria inhibition does not affect the taste proprieties at all.
Choice is yours. Listeria protection is not a must (The Pediococcus strain used in T-SPX doesn´t produce bacteriocins, just like the SACCO analogue culture THM-17 doesn´t) but I think the added protection is a pro and you´ve probably read CW´s posting about the Listeria affair in US recently...
