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

Solibacillus Details: NCBI 648800, low G+C gram-positive [genus]

| Solibacillus| Solibacillus Krishnamurthi et al. 2009 emend. Mual et al. 2016

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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 Solibacillus

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 0.35 2 333 0 371 108 60 134 2 333 10 %ile 80 %ile
biomesight 0.17 10 50 0 60 22.5 15 18.9 10 50 16.7 %ile 66.7 %ile
thorne 86.21 1 58 0 29 7.7 5 10.9 1 11 0 %ile 100 %ile
thryve 0.18 11 20 3 28 15.5 16 6.4 11 20 25 %ile 50 %ile

External Reference Ranges for Solibacillus

Solibacillus (NCBI 648800) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 1.52 5.61 0.0002 0.0006
Statistic by Lab Source for Solibacillus
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
AmericanGut 6.667 %   0.033 %  % 1.0 15
BiomeSight 0.14 %   0.002 %  0.002 % 4.0 2864
CerbaLab 66.667 %   0 %  0 % 2.0 3
custom 1.695 %   0.001 %  % 1.0 59
es-xenogene 13.793 %   0.013 %  0.012 % 4.0 29
Thorne 73.333 %   0 %  0.001 % 66.0 90
Thryve 0.434 %   0.002 %  0.001 % 6.0 1383

Symptoms Associated with Solibacillus From Citizen Science Studies

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MagnitudeImpactSymptom

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Foods Containing the Solibacillus 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.

Robiola di Roccaverano Cheese (Italy) Weight: 0.3326 Portuguese Painho de Porco Iberico fermented sausages Weight: 0.2127 Mozzarella cheese Weight: 0.03965 Sausage, Cyprus: Limassol Weight: 0.02794 Malaysian fermented fish sauce Weight: 0.02509 Sufu - Formented tofu Weight: 0.005397 yoghurt fermentation Weight: 0.002163

I would like to know what can change the quality that I have

Data Contradictions β€” Limits of Certainity

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Probiotics bacillus amyloliquefaciens (probiotic) 1 Studies recorded. The consensus is Decreases📓, Click for details.

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