Azospira Details: NCBI 146937, gram-negative or unknown [genus]

| Azospira| Azospira Reinhold-Hurek and Hurek 2000 emend. Bae et al. 2007| Dechlorosoma| Dechlorosoma Achenbach et al. 2001

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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 Azospira

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 0.22 1 50 0 54 12.8 2 21.1 1 50 14.3 %ile 71.4 %ile
biomesight 0.63 10 30 5 35 20 20 7.6 10 30 5.9 %ile 88.2 %ile
thorne 86.21 1 31 0 20 7.8 6 6.4 0 16 0 %ile 100 %ile
thryve 0.54 9 181 0 179 52.3 33 64.5 9 181 12.5 %ile 75 %ile
ubiome 1.14 26 670 0 552 152.7 92 203.7 26 670 9.1 %ile 81.8 %ile

External Reference Ranges for Azospira

Azospira (NCBI 146937) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 3.22 10.74 0.0003 0.0011
Statistic by Lab Source for Azospira
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 0.641 %   0.002 %  0.001 % 19.0 2962
bugspeak 100 %   0.005 %  % 1.0 1
CerbaLab 66.667 %   0 %  0 % 2.0 3
custom 1.639 %   0 %  % 1.0 61
es-xenogene 3.448 %   0.001 %  % 1.0 29
Thorne 71.154 %   0 %  0 % 74.0 104
Thryve 0.504 %   0.005 %  0.006 % 7.0 1390
uBiome 1.136 %   0.015 %  0.02 % 9.0 792

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Foods Containing the Azospira 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.

Ogi from sorghum, Nigeria Weight: 0.04424 Portuguese Painho de Porco Iberico fermented sausages Weight: 0.03849 Ham fermented for 4 years Weight: 0.02423 Swiss-Dutch-type cheese Weight: 0.0209 Sausage, Cyprus: Limassol Weight: 0.01855 Fermented finger millet Weight: 0.01297 Boule d'akassa (Burkina Faso) Weight: 0.01204 Mawe from sorghum fermented 48h, Benin Weight: 0.01084 Gappal seche, Burkina Faso Weight: 0.008598

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