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

Pseudomonas putida Details: NCBI 303, gram-negative or unknown [species]

| "Bacillus fluorescens putidus" Flugge 1886| "Bacillus putidus" Trevisan 1889| "Pseudomonas convexa" Chester 1901| "Pseudomonas eisenbergii" Migula 1900| "Pseudomonas incognita" Chester 1901| "Pseudomonas ovalis" Chester 1901| "Pseudomonas rugosa" (Wright 1895) Chester 1901| "Pseudomonas striata" Chester 1901| Arthrobacter siderocapsulatus| Arthrobacter siderocapsulatus Dubinin (sic) and Zhdanov 1975| Arthrobacter siderocapsulatus Dubinina and Zhdanov 1975 (Approved Lists 1980)| ATCC 12633| Bacillus fluorescens putidus| Bacillus putidus| bacterium ASFP-1| bacterium MASFP-4| BKM-B N 1122 [[Arthrobacter siderocapsulatus Dubinina and Zhdanov 1975 (Approved Lists 1980)]]| CCUG 12690| CFBP 2066| CIP 52.191| DSM 291| HAMBI 7| IAM 1236| IFO 14164| JCM 13063| JCM 20120| LMG 2257| LMG:2257| NBRC 14164| NCAIM B.01634| NCCB 68020| NCCB 72006| NCIMB 11286 [[Arthrobacter siderocapsulatus Dubinina and Zhdanov 1975 (Approved Lists 1980)]]| NCTC 10936| Pseudomonas arvilla| Pseudomonas arvilla C-1| Pseudomonas convexa| Pseudomonas eisenbergii| Pseudomonas incognita| Pseudomonas ovalis| Pseudomonas putida| Pseudomonas putida (Trevisan 1889) Migula 1895| Pseudomonas putida HK5| Pseudomonas rugosa| Pseudomonas sp. ACP_03| Pseudomonas sp. BW11M1| Pseudomonas sp. CT363| Pseudomonas sp. DRA525| Pseudomonas sp. ECT1/2016| Pseudomonas sp. ECT2/2016| Pseudomonas sp. ETC3/2016| Pseudomonas sp. FAR1/2016| Pseudomonas sp. GM4FR| Pseudomonas sp. KDB25| Pseudomonas sp. KDS 6| Pseudomonas sp. PSE3| Pseudomonas sp. PT1/2016| Pseudomonas sp. PX-A-Ps.sp2| Pseudomonas sp. TAU2/2016| Pseudomonas sp. TC29-1| Pseudomonas sp. UF1/2016| Pseudomonas striata

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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 Pseudomonas putida

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 1.02 2 200 0 171 65 50 53.8 0 150 0 %ile 100 %ile
biomesight 0.71 10 90 0 62 24.7 20 19.1 10 90 0 %ile 100 %ile
thorne 96.55 9 87 0 55 22.7 17 16.6 11 33 0 %ile 100 %ile
thryve 0.09 0 20 20 20 20 20 0 %ile 99 %ile

External Reference Ranges for Pseudomonas putida

Pseudomonas putida (NCBI 303) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
XenoGene 0 100 0 0.01
Thorne (20/80%ile) 7.65 17.19 0.0008 0.0017
Statistic by Lab Source for Pseudomonas putida
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 0.803 %   0.003 %  0.002 % 23.0 2864
bugspeak 100 %   0.007 %  % 1.0 1
CerbaLab 100 %   0.004 %  0.006 % 3.0 3
custom 15.254 %   0.004 %  0.002 % 9.0 59
es-xenogene 75.862 %   0.007 %  0.006 % 22.0 29
Medivere 14.286 %   0.001 %  % 1.0 7
Thorne 75.556 %   0.001 %  0.001 % 68.0 90
Thryve 0.072 %   0.002 %  % 1.0 1383

Symptoms Associated with Pseudomonas putida From Citizen Science Studies

Click on Impact for information if high or low levels are causing the impact

MagnitudeImpactSymptom

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Foods Containing the Pseudomonas putida 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.

Piedmont hard cheese Weight: 0.309 Malaysian fermented fish sauce Weight: 0.1191 Mozzarella cheese Weight: 0.0885 Table olives ready for consumption 90 d Weight: 0.01236

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

Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
Food (excluding seasonings) Nutmeg 1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice thyme (thymol, thyme oil) 1 Studies recorded. The consensus is Decreases👶, Click for details.
Prescription - Other hydromorphone 6 Studies recorded. The consensus is Increases👶📓, Click for details.
Sugar and similar lactulose 1 Studies recorded. The consensus is Increases👶, Click for details.

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