Porphyrobacter Details: NCBI 1111, gram-negative or unknown [genus]

| Porphyrobacter| Porphyrobacter Fuerst et al. 1993 emend. Coil et al. 2015

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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 Porphyrobacter

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 0.13 2 250 0 360 94 30 135.8 2 250 20 %ile 60 %ile
thorne 75.86 1 20 0 18 7 4 5.5 2 18 0 %ile 100 %ile
thryve 0.54 18 148 0 146 48.5 32 49.8 18 148 12.5 %ile 75 %ile
ubiome 0.13 0 128 128 128 128 128 0 %ile 99 %ile

External Reference Ranges for Porphyrobacter

Porphyrobacter (NCBI 1111) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 2.79 8.18 0.0003 0.0008
Statistic by Lab Source for Porphyrobacter
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSightRdp 3.226 %   0.025 %  % 1.0 31
CerbaLab 33.333 %   0 %  % 1.0 3
es-xenogene 3.448 %   0.003 %  % 1.0 29
Thorne 54.455 %   0 %  0 % 55.0 101
Thryve 0.432 %   0.007 %  0.006 % 6.0 1389
uBiome 0.126 %   0.013 %  % 1.0 792

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Foods Containing the Porphyrobacter 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.

Beer Weight: 0.8266 Ham fermented for 4 years Weight: 0.03734 Greek style fermented table olives, Table Olives Kalamata Weight: 0.02918 Lard Farm Weight: 0.01828

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