Massilia Details

Massilia Details: NCBI 149698, gram-negative or unknown [genus]

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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 Massilia

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	1.19	9	1093	833	312.1	271	265.9	9	529	0 %ile	100 %ile
thorne	100	4	99	77	33.3	25	22.1	13	77	0 %ile	100 %ile
thryve	1.99	8	434	224	48.4	22	89.7	3	59	0 %ile	100 %ile
ubiome	0.63	22	251	274	85.6	47	96.1	22	251	14.3 %ile	71.4 %ile

External Reference Ranges for Massilia

Massilia (NCBI 149698) per million
Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
Thorne (20/80%ile)	13.47	33.33	0.0013	0.0033

Statistic by Lab Source for Massilia

These desired values are reported from the lab reports
Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
bugspeak	100 %	0.005 %	%	1.0	1
CerbaLab	66.667 %	0.002 %	0.001 %	2.0	3
custom	1.639 %	0.001 %	%	1.0	61
es-xenogene	13.793 %	0.019 %	0.008 %	4.0	29
SequentiaBiotech	52.778 %	0.04 %	0.027 %	19.0	36
Thorne	82.692 %	0.002 %	0.002 %	86.0	104
Thryve	1.511 %	0.005 %	0.009 %	21.0	1390
uBiome	0.631 %	0.009 %	0.01 %	5.0	792

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

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If I want to know which study this information comes from, then I just clink in increases or decreases

Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Food (excluding seasonings)	kombucha	1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar	calcium	1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar	magnesium	1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar	Vitamin C (ascorbic acid)	1 Studies recorded. The consensus is Increases📓, Click for details.

Foods Containing the Massilia 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.

Cheese with dietary fibers Weight: 1.364 Malaysian fermented fish sauce Weight: 1.062 Cheese, Caciocavallo Weight: 0.5239 Robiola di Roccaverano Cheese (Italy) Weight: 0.3333 Piedmont hard cheese Weight: 0.2377 Lard Farm Weight: 0.2173 tomato sour soup metagenome Weight: 0.1763 Cheese Weight: 0.1205 Dehulled maize dough fermented 12h, Ghana Weight: 0.1118 Passito wine Weight: 0.1108 Beer Weight: 0.106 Pasteurized Carotene Weight: 0.1013 Korean soy sauce Gongju ganjang 180-9 1 Weight: 0.07801 Ham fermented for 4 years Weight: 0.07197 Palm wine Weight: 0.05944 Portuguese Painho de Porco Iberico fermented sausages Weight: 0.03852 Beer Sour Flanders Red Ale Weight: 0.03221 Jarlsberg cheese Weight: 0.02969 Fermented glutinous rice Weight: 0.02781 Sausage, Cyprus: Limassol Weight: 0.0252 Surstromming - Fermented Herring (Sweden) Weight: 0.01973 Chinese fish sauce Weight: 0.01666 DZ Liqvan cheese cheese farm D Weight: 0.01519 Sufu - Formented tofu Weight: 0.00989 Pasteurized Annatto Weight: 0.00973 Mozzarella cheese Weight: 0.00379

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