| Microbacteriaceae| Microbacteriaceae Park et al. 1995 emend. Rainey et al. 1997| Microbacteriaceae Park et al. 1995 emend. Zhi et al. 2009
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.
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.
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.
A lot more information is available when you are logged in and raise the display level
Other Sources for more information:
Statistics | NCBI | Data Punk | End Products Produced |
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.
Lab | Frequency | UD-Low | UD-High | KM Low | KM High | Lab Low | Lab High | Mean | Median | Standard Deviation | Box Plot Low | Box 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 |
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 |
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 |
Click on Impact for information if high or low levels are causing the impact
Magnitude | Impact | Symptom |
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And display level must be raised above public.
Data comes from FoodMicrobionet. For the meaning of weight, see that site. The bacteria does not need to be alive to have an effect.
This is an Academic site. It generates theoretical models of what may benefit a specific microbiome results.
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