Geobacillus Details: NCBI 129337, low G+C gram-positive [genus]
| Geobacillus| Geobacillus Nazina et al. 2001 emend. Aiyu et al. 2016| Geobacillus Nazina et al. 2001 emend. Coorevits et al. 2012
Environmental Distribution:
- Geobacillus species are primarily environmental bacteria and are not typically associated with human infections. They are commonly found in natural geothermal habitats and soil.
Thermophilic Nature:
- Geobacillus bacteria are thermophiles, meaning they can grow at relatively high temperatures. While their thermophilic characteristics make them well-adapted to extreme environments, they are not commonly encountered in the human body, which is typically not a thermophilic environment.
Biotechnological Applications:
- Some Geobacillus species have biotechnological significance. Enzymes produced by thermophilic bacteria, including Geobacillus, are of interest in various industrial processes. Thermostable enzymes have applications in fields such as food processing, biofuel production, and molecular biology.
Low Pathogenicity:
- Generally, Geobacillus species are considered to have low pathogenicity and are not associated with human diseases. Their natural habitats make it less likely for them to come into contact with humans in a way that could lead to infections.
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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
 Statistics
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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 Geobacillus
- 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
| 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 | 1.06 | 2 | 750 | 0 | 486 | 146.8 | 102 | 173.1 | 0 | 341 | 0 %ile | 100 %ile | ||
| biomesight | 27.41 | 0 | 10 | 10 | 60 | 0 | 355 | 56.4 | 30 | 152.5 | 10 | 70 | 0 %ile | 90.1 %ile |
| thorne | 96.55 | 7 | 54 | 0 | 48 | 22.3 | 18 | 12.9 | 7 | 43 | 0 %ile | 100 %ile | ||
| thryve | 6.14 | 0 | 0 | 1 | 357 | 0 | 138 | 35.5 | 21 | 52.1 | 7 | 45 | 0 %ile | 100 %ile |
| ubiome | 0.89 | 24 | 82 | 11 | 90 | 50.6 | 53 | 20.1 | 24 | 82 | 11.1 %ile | 77.8 %ile |
External Reference Ranges for Geobacillus
| Source of Ranges | Low Boundary | High Boundary | Low Boundary %age | High Boundary %age |
|---|---|---|---|---|
| Thorne (20/80%ile) | 7.06 | 20.59 | 0.0007 | 0.0021 |
Statistic by Lab Source for Geobacillus
| Lab | Frequency Seen | Average | Standard Deviation | Sample Count | Lab Samples |
|---|---|---|---|---|---|
| AmericanGut | 6.667 % | 0.006 % | % | 1.0 | 15 |
| BiomeSight | 27.911 % | 0.005 % | 0.015 % | 827.0 | 2963 |
| BiomeSightRdp | 25.806 % | 0.012 % | 0.026 % | 8.0 | 31 |
| CerbaLab | 66.667 % | 0.001 % | 0 % | 2.0 | 3 |
| custom | 1.639 % | 0 % | % | 1.0 | 61 |
| es-xenogene | 3.448 % | 0.017 % | % | 1.0 | 29 |
| Medivere | 42.857 % | 0.002 % | 0.002 % | 3.0 | 7 |
| SequentiaBiotech | 30.556 % | 0.021 % | 0.011 % | 11.0 | 36 |
| Thorne | 76.923 % | 0.001 % | 0.001 % | 80.0 | 104 |
| Thryve | 5.612 % | 0.003 % | 0.005 % | 78.0 | 1390 |
| uBiome | 0.884 % | 0.005 % | 0.002 % | 7.0 | 792 |
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Foods Containing the Geobacillus 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.
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