Acidovorax Details

Acidovorax Details: NCBI 12916, gram-negative or unknown [genus]

| Acidivorax| Acidovorax| Acidovorax Willems et al. 1990 emend. Willems et al. 1992

A lot more information is available when you are logged in and raise the display level

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 Acidovorax

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 Low	Lab High	Mean	Median	Standard Deviation	Box Plot Low	Box Plot High	KM Percentile Low	KM Percentile High
Other Labs	0.62			1	299	0	214	58.1	33	79.7	1	299	6.3 %ile	87.5 %ile
biomesight	4.86	0	0	10	6330	0	1773	151.5	20	827.1	20	60	0 %ile	100 %ile
thorne	100			8	90	0	74	31.6	23	21.5	9	59	0 %ile	100 %ile
thryve	2.53			1	331	0	197	49.6	25	75.4	15	75	0 %ile	100 %ile
ubiome	0.13			0	26			26	26		26	26	0 %ile	99 %ile

External Reference Ranges for Acidovorax

Acidovorax (NCBI 12916) per million
Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
Thorne (20/80%ile)	0	30.55	0	0.0031

Statistic by Lab Source for Acidovorax

These desired values are reported from the lab reports
Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
AmericanGut	6.667 %	0.03 %	%	1.0	15
BiomeSight	6.003 %	0.012 %	0.067 %	178.0	2965
BiomeSightRdp	3.226 %	0.001 %	%	1.0	31
bugspeak	100 %	0.005 %	%	1.0	1
CerbaLab	66.667 %	0 %	0 %	2.0	3
custom	1.639 %	0.001 %	%	1.0	61
es-xenogene	13.793 %	0.009 %	0.003 %	4.0	29
Medivere	57.143 %	0.002 %	0.002 %	4.0	7
Thorne	84.615 %	0.002 %	0.002 %	88.0	104
Thryve	2.878 %	0.005 %	0.008 %	40.0	1390
uBiome	0.126 %	0.003 %	%	1.0	792

To see medical conditions associated you may be logged in

And display level must be raised above public.

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

If I want to know that a substance also changes, then I just click on it
If I want to know which study this information comes from, then I just clink in increases or decreases

Data Contradictions — Limits of Certainity

To get the list of studies, you must be logged in and raise your display level.

🧙? Search Hints:
General Substance	Specific Substance	Effect
Herb or Spice	berberine	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	General Biotics Equilibrium	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	lactobacillus plantarum (probiotics)	1 Studies recorded. The consensus is Decreases📓, Click for details.

Foods Containing the Acidovorax 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: 1.236 Sausage, Cyprus: Limassol Weight: 0.1727 Passito wine Weight: 0.07343 Pasteurized Carotene Weight: 0.07235 Malaysian fermented fish sauce Weight: 0.05728 Cheese Weight: 0.05234 cheese with enzymes plus Vibrio casei Weight: 0.04022 tomato sour soup metagenome Weight: 0.03312 Cider - Dry Weight: 0.02901 Mozzarella cheese Weight: 0.02392 young radish kimchi Weight: 0.02163 Pasteurized Annatto Weight: 0.01946 Fermented glutinous rice Weight: 0.01594 Lard Farm Weight: 0.01184 Liqvan cheese cheese Weight: 0.0113 Picual olives Weight: 0.0113 fermented Hakarl Weight: 0.008043 Sausage, Cyprus: Paphos Weight: 0.007935 Brie cheese Weight: 0.007411 Robiola di Roccaverano Cheese (Italy) Weight: 0.00262 Curd cheese, cow milk Weight: 0.002364 yoghurt fermentation Weight: 0.000940210155774019

This is an Academic site. It generates theoretical models of what may benefit a specific microbiome results.

Explanations/Info/Descriptions are influenced by Large Language Models and may not be accurate and include some hallucinations. Please report any to us for correction.

Copyright 2016-2024 Lassesen Consulting, LLC [2007], DBA, Microbiome Prescription. All rights served.
Permission to data scrap or reverse engineer is explicitly denied to all users. U.S. Code Title 18 PART I CHAPTER 47 § 1030, CETS No.185, CFAA
Use of data on this site is prohibited except under written license. There is no charge for individual personal use. Use for any commercial applications or research requires a written license.
Caveat emptor: Analysis and suggestions are based on modelling (and thus infererence) based on studies. The data sources are usually given for those that wish to consider alternative inferences. theories and models.
Inventions/Methodologies on this site are Patent Pending.

Microbiome Prescription do not make any representations that data or analyses available on this site is suitable for human diagnostic purposes, for informing treatment decisions, or for any other purposes and accept no responsibility or liability whatsoever for such use.
This site is not Health Insurance Portability and Accountability Act of 1996 (HIPAA) compliant.