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

Desulfovibrionales Details: NCBI 213115, gram-negative or unknown [order]

| Desulfovibrionales| Desulfovibrionales Kuever et al. 2006

  1. Sulfate Reduction:

    • Desulfovibrionales are known for their ability to carry out sulfate reduction, a metabolic process where they use sulfate as a terminal electron acceptor during anaerobic respiration. This process is significant in the sulfur cycle, influencing the transformation of sulfur compounds in various environments.
  2. Environmental Impact:

    • Desulfovibrionales are commonly found in anaerobic environments, such as sediments, soils, and the digestive tracts of animals. They contribute to the breakdown of organic matter and the cycling of sulfur in these environments.
  3. Corrosion and Biocorrosion:

    • In industrial settings, Desulfovibrionales have been implicated in microbiologically influenced corrosion (MIC) or biocorrosion. These bacteria can produce hydrogen sulfide during sulfate reduction, which, in the presence of water, can lead to the formation of corrosive sulfuric acid. This can be a concern in industries where metal structures or pipelines are exposed to sulfate-containing environments.
  4. Bioremediation:

    • Some species of Desulfovibrionales have been studied for their potential use in bioremediation efforts. They can participate in the removal of heavy metals and sulfate from contaminated environments through their metabolic activities.
  5. Anaerobic Digestion:

    • Desulfovibrionales are part of the microbial communities involved in anaerobic digestion processes. They contribute to the breakdown of organic matter in anaerobic conditions, playing a role in the production of biogas (methane) in anaerobic digesters.

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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 Desulfovibrionales

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 7.33 0 0 10 15103 0 26021 6857.7 2285 9777.1 0 18490 0 %ile 92 %ile
biomesight 90.4 0 7310 290 8380 0 18658 5102.8 3050 6916 0 10150 9.7 %ile 91.1 %ile
thorne 100 80 8250 0 4954 1164.4 346 1933.7 0 726 0 %ile 100 %ile
thryve 88.54 0 5786 23 7498 0 16711 4284.3 2297 6340 0 9039 3.6 %ile 90.7 %ile
ubiome 81.75 0 8244 31 12426 0 25692 7524.3 4635 9269.2 0 14367 0 %ile 90.9 %ile

External Reference Ranges for Desulfovibrionales

Desulfovibrionales (NCBI 213115) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 117.36 1204.6 0.0117 0.1205
Statistic by Lab Source for Desulfovibrionales
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
AmericanGut 80 %   0.74 %  0.919 % 12.0 15
BiomeSight 96.334 %   0.5 %  0.686 % 2759.0 2864
BiomeSightRdp 90.625 %   0.669 %  1.257 % 29.0 32
bugspeak 100 %   0.03 %  % 1.0 1
CerbaLab 100 %   0.173 %  0.214 % 3.0 3
CosmosId 62.5 %   0.344 %  0.434 % 20.0 32
custom 71.186 %   0.678 %  0.776 % 42.0 59
es-xenogene 96.552 %   0.093 %  0.154 % 28.0 29
GanzimmunDiag 100 %   0.842 %  0 % 3.0 3
Medivere 100 %   1.628 %  1.401 % 7.0 7
Microba 75 %   0.291 %  0.233 % 21.0 28
Microba1 100 %   0.22 %  % 1.0 1
SequentiaBiotech 88.889 %   1.152 %  1.132 % 32.0 36
Thorne 84.27 %   0.058 %  0.131 % 75.0 89
Thryve 86.551 %   0.398 %  0.607 % 1197.0 1383
Tiny 100 %   0.013 %  % 1.0 1
uBiome 81.439 %   0.751 %  0.927 % 645.0 792

Symptoms Associated with Desulfovibrionales 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 Desulfovibrionales 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.

Caipira cheese Weight: 0.002963

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
Amino Acid and similar punicic acid 1 Studies recorded. The consensus is Decreases👪, Click for details.
Antibiotics, Antivirals etc azithromycin,(antibiotic)s[CFS] 1 Studies recorded. The consensus is Decreases👪, Click for details.
Antibiotics, Antivirals etc florfenicol (antibiotic)s 1 Studies recorded. The consensus is Decreases👪, Click for details.
Common Supplements quercetin 1 Studies recorded. The consensus is Decreases👪, Click for details.
Common Supplements Tributyrin 1 Studies recorded. The consensus is Increases👪, Click for details.
Diet Style animal-based diet 1 Studies recorded. The consensus is Increases👪, Click for details.
Diet Style high-fat diets 2 Studies recorded. The consensus is Decreases👪, Click for details.
Diet Style ketogenic diet 1 Studies recorded. The consensus is Increases👪, Click for details.
Drug or "Non-drug" florfenicol 1 Studies recorded. The consensus is Decreases👪, Click for details.
Drug or "Non-drug" nsaid 1 Studies recorded. The consensus is Increases👪, Click for details.
flavonoids, polyphenols etc quebracho 1 Studies recorded. The consensus is Decreases👪, Click for details.
flavonoids, polyphenols etc quercetin,resveratrol 1 Studies recorded. The consensus is Decreases👪, Click for details.
Food (excluding seasonings) barley 2 Studies recorded. The consensus is Decreases👪, Click for details.
Food (excluding seasonings) black raspberries 2 Studies recorded. The consensus is Decreases👪, Click for details.
Food (excluding seasonings) pea (fiber, protein) 1 Studies recorded. The consensus is Increases👪, Click for details.
Food (excluding seasonings) vegetarians 1 Studies recorded. The consensus is Decreases👪, Click for details.
Herb or Spice Bofutsushosan 2 Studies recorded. The consensus is Increases👶👪, Click for details.
Herb or Spice garlic (allium sativum) 1 Studies recorded. The consensus is Decreases👪, Click for details.
Herb or Spice gynostemma pentaphyllum (Jiaogulan) 1 Studies recorded. The consensus is Decreases👶, Click for details.
Miscellaneous, food additives, and other odd items bile (acid/salts) 1 Studies recorded. The consensus is Increases👪, Click for details.
Prebiotics and similar inulin (prebiotic) 3 Studies recorded. The consensus is Decreases👪, Click for details.
Probiotics bacillus subtilis (probiotics) 1 Studies recorded. The consensus is Increases👪, Click for details.
Probiotics bifidobacterium pseudocatenulatum,(probiotics) 1 Studies recorded. The consensus is Increases👪, Click for details.
Probiotics clostridium butyricum (probiotics),Miya,Miyarisan 1 Studies recorded. The consensus is Increases👪, Click for details.
Probiotics lactobacillus kefiri (NOT KEFIR) 1 Studies recorded. The consensus is Decreases👪, Click for details.
Probiotics lactobacillus plantarum (probiotics) 4 Studies recorded. The consensus is Decreases👪, Click for details.
Probiotics lactobacillus rhamnosus gg (probiotics) 1 Studies recorded. The consensus is Decreases👪, Click for details.
Sugar and similar lactulose 1 Studies recorded. The consensus is Decreases👪, Click for details.

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