Colidextribacter Details: NCBI 1980681, gram-negative or unknown [genus]

| "Colidextribacter" Ricaboni et al. 2017| Colidextribacter

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Statistics NCBI Data Punk End Products Produced

Lab Reporting

Different labs use different software to read the sample. See this post for more details.
One lab may say you have none, another may say you have a lot! - This may be solely due to the software they are using to estimate.
We deem lab specific values using values from the KM method for each specific lab to be the most reliable.

Desired Levels Suggestions for Colidextribacter

These are values that are computed from lab specific samples (Patent Pending)
LabFrequencyUD-LowUD-HighKM LowKM HighLab LowLab HighMean MedianStandard DeviationBox Plot LowBox Plot High KM Percentile Low KM Percentile High
Other Labs 1.28 97 1465 0 1239 514.6 392 369.7 122 1088 0 %ile 100 %ile
thryve 0.09 0 340 340 340 340 340 0 %ile 99 %ile

External Reference Ranges for Colidextribacter

Colidextribacter (NCBI 1980681) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Statistic by Lab Source for Colidextribacter
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSightRdp 29.032 %   0.053 %  0.079 % 9.0 31
bugspeak 100 %   0.074 %  % 1.0 1
SequentiaBiotech 63.889 %   0.054 %  0.04 % 23.0 36
Thryve 0.072 %   0.034 %  % 1.0 1390

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Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
Amino Acid and similar Sodium alginate 1 Studies recorded. The consensus is Increases👶, Click for details.
Diet Style high sugar diet 1 Studies recorded. The consensus is Decreases📓, Click for details.
Diet Style high-fat diets 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) Goat milk 1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings) Whole Cow milk 1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice berberine 1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice fraxinus angustifolia,narrow-leafed ash 1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice Slippery Elm 1 Studies recorded. The consensus is Increases👪, Click for details.
Prebiotics and similar inulin (prebiotic) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar xylooligosaccharide (prebiotic) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Prescription - Other proton-pump inhibitors (prescription) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics bifidobacterium catenulatum,(probiotics) 1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics bifidobacterium pseudocatenulatum,(probiotics) 1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics lactobacillus kefiri (NOT KEFIR) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Sugar and similar saccharin 1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar iron 1 Studies recorded. The consensus is Increases📓, Click for details.

Foods Containing the Colidextribacter bacteria

Data comes from FoodMicrobionet. For the meaning of weight, see that site. The bacteria does not need to be alive to have an effect.

Lard Farm Weight: 0.4536 Palm wine Weight: 0.3646 Swiss cheese(USA) Weight: 0.1387 Nunu, Ghana Weight: 0.1208 Dawadawa, Ghana Weight: 0.09799 Cider soaked Cheddar cheese(USA) Weight: 0.06832 Dehulled maize dough, Ghana Weight: 0.06729 Boule d'akassa (Burkina Faso) Weight: 0.05485 Kwerionik, Uganda Weight: 0.0431 Kokonte, Ghana Weight: 0.03846 Tej, Ethiopia Weight: 0.03608 Motoho fermented 72h, South Africa Weight: 0.03426 Millet dough(Ghana) Weight: 0.03308 Mawe from maize fermented 48h, Benin Weight: 0.03082 Ogi from sorghum, Nigeria Weight: 0.02949 Nono, Nigeria Weight: 0.02822 Portuguese Painho de Porco Iberico fermented sausages Weight: 0.02675 Obushera, Uganda Weight: 0.02599 Fermented finger millet Weight: 0.02461 Gappal seche, Burkina Faso Weight: 0.02457 Mawe from sorghum fermented 12h, Benin Weight: 0.0178 Ogi from maize, Nigeria Weight: 0.01743 Maize dough, Ghana Weight: 0.01449 Teff dough fermented Weight: 0.01407 Wara, Nigeria Weight: 0.008839 Cassava dough, Ghana Weight: 0.00876 Swiss-Dutch-type cheese Weight: 0.007154 Ghee, Uganda Weight: 0.005817 yoghurt fermentation Weight: 0.001209

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