Porphyromonas gingivalis Details

Porphyromonas gingivalis Details: NCBI 837, gram-negative or unknown [species]

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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 Porphyromonas gingivalis

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	KM Low	KM High	Lab High	Mean	Median	Standard Deviation	Box Plot Low	Box Plot High	KM Percentile Low	KM Percentile High
Other Labs	0.53	7	2500	2292	529.3	125	899.3	7	2500	7.1 %ile	85.7 %ile
biomesight	0.34	10	1480	1287	270	30	518.6	10	1480	10 %ile	80 %ile
thorne	100	18	6469	2678	353.6	54	1185.8	20	448	0 %ile	100 %ile
thryve	0.99	14	1697	1654	371.2	44	654.4	14	1697	7.7 %ile	84.6 %ile

External Reference Ranges for Porphyromonas gingivalis

Porphyromonas gingivalis (NCBI 837) 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)	34.38	75.55	0.0034	0.0076

Statistic by Lab Source for Porphyromonas gingivalis

These desired values are reported from the lab reports
Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
BiomeSight	0.304 %	0.024 %	0.049 %	9.0	2963
CerbaLab	100 %	0.008 %	0.004 %	3.0	3
custom	14.754 %	0.003 %	0.001 %	9.0	61
es-xenogene	24.138 %	0.016 %	0.007 %	7.0	29
Microba	7.143 %	0.139 %	0.141 %	2.0	28
Microba1	100 %	0.25 %	%	1.0	1
Thorne	86.538 %	0.015 %	0.068 %	90.0	104
Thryve	0.863 %	0.034 %	0.063 %	12.0	1390

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Antibiotics, Antivirals etc	doxycycline (antibiotic)s[CFS]	2 Studies recorded. The consensus is Decreases👶📓, Click for details.
Antibiotics, Antivirals etc	fluoroquinolone (antibiotic)s	1 Studies recorded. The consensus is Decreases📓, Click for details.
Common Supplements	Bromelain	1 Studies recorded. The consensus is Decreases👶, Click for details.
Diet Style	gluten-free diet	1 Studies recorded. The consensus is Increases📓, Click for details.
Drug or "Non-drug"	chlorhexidine	1 Studies recorded. The consensus is Decreases👶, Click for details.
Drug or "Non-drug"	Methylene blue	1 Studies recorded. The consensus is Decreases👶, Click for details.
flavonoids, polyphenols etc	grape polyphenols	1 Studies recorded. The consensus is Decreases📓, Click for details.
flavonoids, polyphenols etc	resveratrol (grape seed/polyphenols/red wine)	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)	blackcurrant	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Far infrared Sauna	1 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)	Umeboshi (Japanese Apricot or Prunus mume )	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	whole-grain barley	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	garlic (allium sativum)	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	grape seed extract	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	Perilla frutescens(shiso)	1 Studies recorded. The consensus is Decreases👶, Click for details.
Prebiotics and similar	fructo-oligosaccharides (prebiotic)	1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar	mastic gum (prebiotic)	1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar	ß-glucan	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	lactobacillus gasseri (probiotics)	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	lactobacillus rhamnosus (probiotics)	1 Studies recorded. The consensus is Decreases👶, Click for details.
Sugar and similar	aspartame (sweetner)	1 Studies recorded. The consensus is Decreases📓, Click for details.
Sugar and similar	non-starch polysaccharides	1 Studies recorded. The consensus is Increases📓, Click for details.
Synthetic Impact	Citicoline	1 Studies recorded. The consensus is Decreases👶, Click for details.
Vitamins, Minerals and similar	fluorine	1 Studies recorded. The consensus is Decreases📓, Click for details.
Vitamins, Minerals and similar	vitamin d	1 Studies recorded. The consensus is Decreases📓, Click for details.
Vitamins, Minerals and similar	zinc	1 Studies recorded. The consensus is Decreases👶, Click for details.

Foods Containing the Porphyromonas gingivalis 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.

Ham fermented for 4 years Weight: 0.005466

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