Janthinobacterium Details

Janthinobacterium Details: NCBI 29580, gram-negative or unknown [genus]

| Janthinobacterium| Janthinobacterium De Ley et al. 1978 (Approved List 1980) emend. Lincoln et al. 1999

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Other Sources for more information:

Immune Epitope Database
The NCBI taxonomy database
UniProt
Immune Epitope Taxonomy Database (IEDB)
AI Engines For more Details: Perplexity Kagi Labs You

More Information
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 Janthinobacterium

Frequency - how often do samples show this bacteria
UD - An alternative statistical algorithm (which factors in the frequency)
Kaltoft-Moldrup Heuristic Using uploaded data
Lab Low and High are calculated using the formula that most labs use: Mean - 2 Standard Deviation to Mean + 2 Standard Deviation

These are values that are computed from lab specific samples (Patent Pending)
Lab	Frequency	UD-Low	UD-High	KM Low	KM High	Lab High	Mean	Median	Standard Deviation	Box Plot Low	Box Plot High	KM Percentile Low	KM Percentile High
Other Labs	0.4			2	300	282	85.9	42	100.2	2	300	9.1 %ile	81.8 %ile
biomesight	4.4	0	0	10	530	244	60.3	30	93.5	10	90	0 %ile	100 %ile
thorne	96.55			4	72	56	21.8	14	17.3	6	46	0 %ile	100 %ile
thryve	0.54			10	54	65	26.8	16	19.7	10	54	12.5 %ile	75 %ile

External Reference Ranges for Janthinobacterium

Janthinobacterium (NCBI 29580) per million
Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
Thorne (20/80%ile)	5.83	14.65	0.0006	0.0015

Statistic by Lab Source for Janthinobacterium

These desired values are reported from the lab reports
Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
BiomeSight	4.538 %	0.006 %	0.009 %	134.0	2953
BiomeSightRdp	9.375 %	0.002 %	0 %	3.0	32
CerbaLab	66.667 %	0 %	0 %	2.0	3
es-xenogene	13.793 %	0.017 %	0.011 %	4.0	29
Medivere	42.857 %	0.004 %	0.001 %	3.0	7
Thorne	78.495 %	0.001 %	0.001 %	73.0	93
Thryve	0.505 %	0.003 %	0.002 %	7.0	1385

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Food (excluding seasonings)	kombucha	1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar	calcium	1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar	magnesium	1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar	Vitamin C (ascorbic acid)	1 Studies recorded. The consensus is Increases📓, Click for details.

Foods Containing the Janthinobacterium 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: 2.961 Cheese with dietary fibers Weight: 0.792 Surstromming - Fermented Herring (Sweden) Weight: 0.2378 Robiola di Roccaverano Cheese (Italy) Weight: 0.191 Passito wine Weight: 0.1622 Cheese with protective lactobacilli in milk Weight: 0.1109 Sausage, Cyprus: Limassol Weight: 0.08906 Dehulled maize dough fermented 12h, Ghana Weight: 0.08244 Butter cheese, cow milk Weight: 0.03453 Mozzarella cheese Weight: 0.02835 Sufu - Formented tofu Weight: 0.02147 Ham fermented for 4 years Weight: 0.01513 yoghurt fermentation Weight: 0.01507 Shubat Camel Cheese(Turkey) Weight: 0.01258 leaf mustard kimchi 30day, L30 Weight: 0.01002 Kokonte, Ghana Weight: 0.009971 Sausage, Cyprus: Paphos Weight: 0.009893 Paipa cheese Weight: 0.008499 Lard Farm Weight: 0.008039 Dehulled maize dough, Ghana Weight: 0.004984 Brie cheese Weight: 0.002642

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