SELECT TOP (1000) [Source] ,[Taxon] ,[LowValue] ,[HighValue] ,[LowPCile] ,[HighPCile] FROM [DB_A5D9F7_Lassesen].[dbo].[JasonH]

Microbacteriaceae Details: NCBI 85023, high G+C gram-positive [family]

| Microbacteriaceae| Microbacteriaceae Park et al. 1995 emend. Rainey et al. 1997| Microbacteriaceae Park et al. 1995 emend. Zhi et al. 2009

  1. Food Fermentation: Pediococcus species are often used in the fermentation of certain foods, such as sauerkraut, pickles, and some types of sausages. In these contexts, Pediococcus contributes to the development of specific flavors and textures in fermented foods.

  2. Probiotic Potential: Some strains of Pediococcus have been studied for their potential probiotic properties. Probiotics are beneficial microorganisms that, when consumed in adequate amounts, may confer health benefits. They are believed to contribute to gut health and may have immunomodulatory effects.

  3. Opportunistic Pathogens: In rare cases, Pediococcus species have been associated with infections, particularly in individuals with weakened immune systems. However, such infections are uncommon, and the majority of Pediococcus strains are considered safe for consumption.

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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 Microbacteriaceae

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 1.1 10 1388 0 1019 276 55 378.9 19 945 0 %ile 100 %ile
biomesight 30.18 0 10 10 320 0 2520 135.6 20 1216.3 20 60 0 %ile 95.7 %ile
thorne 100 33 899 0 573 213.2 151 183.7 27 449 0 %ile 100 %ile
thryve 55.32 0 36 17 167 0 3836 221.7 45 1843.8 1 167 11.4 %ile 90 %ile
ubiome 6.21 22 20959 0 8022 1164.4 214 3498.8 0 1440 0 %ile 100 %ile

External Reference Ranges for Microbacteriaceae

Microbacteriaceae (NCBI 85023) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 39.59 123.78 0.004 0.0124
Statistic by Lab Source for Microbacteriaceae
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
AmericanGut 13.333 %   0.109 %  0.042 % 2.0 15
BiomeSight 31.285 %   0.012 %  0.112 % 896.0 2864
BiomeSightRdp 18.75 %   0.003 %  0.002 % 6.0 32
bugspeak 100 %   0.084 %  % 1.0 1
CerbaLab 66.667 %   0.005 %  0.001 % 2.0 3
custom 3.39 %   0.003 %  0 % 2.0 59
es-xenogene 17.241 %   0.054 %  0.032 % 5.0 29
Medivere 71.429 %   0.015 %  0.014 % 5.0 7
Thorne 85.556 %   0.011 %  0.014 % 77.0 90
Thryve 55.676 %   0.019 %  0.164 % 770.0 1383
Tiny 100 %   0.004 %  % 1.0 1
uBiome 6.187 %   0.116 %  0.35 % 49.0 792

Symptoms Associated with Microbacteriaceae From Citizen Science Studies

Click on Impact for information if high or low levels are causing the impact

MagnitudeImpactSymptom

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Foods Containing the Microbacteriaceae 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.

Livarot (French Cheese) Weight: 0.9572 Soumaintrain Cheese(France) Weight: 0.6958 Saint Nectaire Cheese (France) Weight: 0.5872 Beer Weight: 0.5087 Abbaye de Citeaux Weight: 0.4535 Brie cheese Weight: 0.4532 Munster cheese Weight: 0.12 Reblochon Cheese (France) Weight: 0.1198 Ogi from sorghum, Nigeria Weight: 0.1126 Chinese fish sauce Weight: 0.05498 Pont l'Eveque(France) Weight: 0.05193 Boule d'akassa (Burkina Faso) Weight: 0.04816 Motoho fermented 72h, South Africa Weight: 0.03915 Jarlsberg cheese Weight: 0.03715 Fermented finger millet Weight: 0.03502 Ogi from maize, Nigeria Weight: 0.03485 Mawe from maize fermented 48h, Benin Weight: 0.0335 Wara, Nigeria Weight: 0.03031 Mont d'Or (France) Weight: 0.02876 Mawe from sorghum fermented 12h, Benin Weight: 0.02669 Cheese with protective lactobacilli in milk Weight: 0.02524 Serrano cheese, cow milk Weight: 0.0252 Cheese Weight: 0.02427 Mawe from maize fermented 12h, Benin Weight: 0.02424 Greek style fermented table olives, Table Olives Kalamata Weight: 0.0238 Ham fermented for 4 years Weight: 0.02376 Gappal seche, Burkina Faso Weight: 0.02334 Mawe from sorghum fermented 48h, Benin Weight: 0.02304 Picual olives Weight: 0.01825 Sausage, Cyprus: Limassol Weight: 0.01748 Lard Farm Weight: 0.01599 Chorizo Weight: 0.01475 Nono, Nigeria Weight: 0.01411 Cheese with dietary fibers Weight: 0.007387 Liqvan cheese cheese Weight: 0.006683 Swiss-Dutch-type cheese Weight: 0.002471 fermented Hakarl Weight: 0.00245 Curd cheese, cow milk Weight: 0.0016 Sausage, Cyprus: Paphos Weight: 0.001429 yoghurt fermentation Weight: 0.000267525602200131

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Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
Diet Style enriched butter diet 1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice foeniculum vulgare,fennel 1 Studies recorded. The consensus is Decreases, Click for details.
Probiotics bacillus amyloliquefaciens (probiotic) 1 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics bacillus subtilis (probiotics) 1 Studies recorded. The consensus is Increases👪, Click for details.

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