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

Erwiniaceae Details: NCBI 1903409, gram-negative or unknown [family]

| Erwiniaceae| Erwiniaceae Adeolu et al. 2016

  1. Plant Pathogens: Some species within the Erwiniaceae family, particularly those in the genus Erwinia, are known as plant pathogens. They can cause diseases in various plants, including fruits, vegetables, and ornamental plants. These bacteria are often responsible for conditions like soft rot, fire blight, and bacterial wilt in plants.

  2. Environmental Bacteria: Erwiniaceae bacteria are primarily environmental and are part of the natural microbial community in soil and on plant surfaces. They contribute to nutrient cycling and play a role in the overall ecology of plant-associated environments.

  3. Limited Human Pathogenicity: The bacteria in the Erwiniaceae family are not considered significant human pathogens. They are not typically associated with causing infections or diseases in humans. Human exposure to these bacteria generally occurs through interactions with plants or plant-related environments.

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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 Erwiniaceae

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 1.1 29 3238 0 2411 653.5 199 896.7 41 1401 0 %ile 100 %ile
biomesight 23.01 0 10 10 6130 0 8283 752.5 40 3842.2 0 220 0 %ile 97.1 %ile
thorne 100 33 260 0 239 107.5 84 67.3 24 196 0 %ile 100 %ile
thryve 29.69 0 17 1 334 0 1110 113.4 36 508.4 4 116 0 %ile 96.4 %ile
ubiome 22.43 0 32 18 9449 0 2606 587.8 224 1029.8 0 1078 0 %ile 100 %ile

External Reference Ranges for Erwiniaceae

Erwiniaceae (NCBI 1903409) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 33.18 55.09 0.0033 0.0055
Statistic by Lab Source for Erwiniaceae
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
AmericanGut 60 %   0.112 %  0.125 % 9.0 15
BiomeSight 25.14 %   0.069 %  0.382 % 720.0 2864
BiomeSightRdp 3.125 %   0.009 %  % 1.0 32
CerbaLab 66.667 %   0.004 %  0.001 % 2.0 3
custom 3.39 %   0.004 %  0.001 % 2.0 59
es-xenogene 13.793 %   0.08 %  0.014 % 4.0 29
Medivere 28.571 %   0.095 %  0.128 % 2.0 7
SequentiaBiotech 11.111 %   0.019 %  0.005 % 4.0 36
Thorne 85.227 %   0.006 %  0.006 % 75.0 88
Thryve 28.778 %   0.01 %  0.046 % 398.0 1383
uBiome 22.348 %   0.059 %  0.103 % 177.0 792

Symptoms Associated with Erwiniaceae 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 Erwiniaceae 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.

Saint Nectaire Cheese (France) Weight: 8.135 Marajó cheese, water buffalo milk + cow milk Weight: 3.32 Malaysian fermented fish sauce Weight: 1.594 Beer Sour Flanders Red Ale Weight: 1.27 Sufu - Formented tofu Weight: 1.141 Fermented finger millet Weight: 0.8709 suero costeño cheese (Columbia) Weight: 0.6381 Canastra cheese, cow milk Weight: 0.3498 chopped pepper fermentation D21 Weight: 0.3325 Cider - Dry Weight: 0.3132 Caipira cheese Weight: 0.2076 Tonton, Uganda Weight: 0.1897 Fermented glutinous rice Weight: 0.1512 Millet dough(Ghana) Weight: 0.127 Kwerionik, Uganda Weight: 0.1178 Colonial cheese, cow milk Weight: 0.1152 Cassava dough, Ghana Weight: 0.1139 Tej, Ethiopia Weight: 0.1136 Serro cheese, cow milk Weight: 0.1062 Fermented Fabriano-like sausage Weight: 0.1061 Dehulled maize dough fermented 12h, Ghana Weight: 0.1006 Sausage, Cyprus: Limassol Weight: 0.09172 Fura, Ghana Weight: 0.08394 Passito wine Weight: 0.07645 Curd cheese, cow milk Weight: 0.06575 Maize dough, Ghana Weight: 0.06453 Ogi from sorghum, Nigeria Weight: 0.06167 Motoho fermented 72h, South Africa Weight: 0.05873 Ghee, Uganda Weight: 0.05526 Obushera, Uganda Weight: 0.05316 Beer Sour - Fruited Weight: 0.04729 Ayran Weight: 0.03327 Serrano cheese, cow milk Weight: 0.03314 Paipa cheese Weight: 0.03091 Brie cheese Weight: 0.02819 Sour Meat Weight: 0.02643 Gruyere cheese Weight: 0.01948 Mozzarella cheese Weight: 0.01916 Ham fermented for 4 years Weight: 0.01766 Robiola di Roccaverano Cheese (Italy) Weight: 0.01547 Beer Farmhouse Ale - Sahti Weight: 0.01389 Surstromming - Fermented Herring (Sweden) Weight: 0.009821

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Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
Amino Acid and similar choline 1 Studies recorded. The consensus is Decreases📓, Click for details.
Amino Acid and similar Reduce choline (Beef, Chicken Eggs) 1 Studies recorded. The consensus is Increases📓, Click for details.
Antibiotics, Antivirals etc amikacin (antibiotic)s 1 Studies recorded. The consensus is Decreases👪, Click for details.
Antibiotics, Antivirals etc meropenem (antibiotic)s 1 Studies recorded. The consensus is Decreases👪, Click for details.
Diet Style high-fat diets 2 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) blueberry 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) fasting 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) walnuts 1 Studies recorded. The consensus is Decreases📓, Click for details.
Sugar and similar aspartame (sweetner) 2 Studies recorded. The consensus is Increases👶👪, Click for details.
Vitamins, Minerals and similar vitamin d 1 Studies recorded. The consensus is Decreases📓, Click for details.

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