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

Paludibacteraceae Details: NCBI 2005523, gram-negative or unknown [family]

| "Paludibacteraceae" Ormerod et al. 2016| Paludibacteraceae

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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 Paludibacteraceae

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 0.71 2 288 0 240 88.3 100 77.6 2 288 0 %ile 100 %ile
biomesight 0.29 10 38440 0 35374 7105.7 30 14422.7 10 38440 11.1 %ile 77.8 %ile
thorne 93.1 4 116 0 96 29.4 13 34 3 53 0 %ile 100 %ile
thryve 11.01 0 1 10402 0 3487 587.8 28 1479.3 8 888 0 %ile 100 %ile
ubiome 0.13 0 34 34 34 34 34 0 %ile 99 %ile

External Reference Ranges for Paludibacteraceae

Paludibacteraceae (NCBI 2005523) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 13.97 34.38 0.0014 0.0034
Statistic by Lab Source for Paludibacteraceae
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
AmericanGut 6.667 %   0.018 %  % 1.0 15
BiomeSight 0.244 %   0.711 %  1.442 % 7.0 2864
BiomeSightRdp 3.125 %   0.01 %  % 1.0 32
CerbaLab 100 %   0.004 %  0.005 % 3.0 3
custom 3.39 %   0.005 %  0.007 % 2.0 59
es-xenogene 13.793 %   0.007 %  0.003 % 4.0 29
SequentiaBiotech 8.333 %   0.019 %  0.009 % 3.0 36
Thorne 73.333 %   0.002 %  0.003 % 66.0 90
Thryve 10.412 %   0.057 %  0.142 % 144.0 1383
Tiny 100 %   0.001 %  % 1.0 1
uBiome 0.126 %   0.003 %  % 1.0 792

Symptoms Associated with Paludibacteraceae 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 Paludibacteraceae 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.

Portuguese Painho de Porco Iberico fermented sausages Weight: 0.09571 tomato sour soup metagenome Weight: 0.0451 Liqvan cheese cheese Weight: 0.006778 yoghurt fermentation Weight: 0.003405 Chinese fish sauce Weight: 0.003395 Cheddar cheese Weight: 0.002772 Sausage, Cyprus: Limassol Weight: 0.001237 Swiss-Dutch-type cheese Weight: 0.000506878339061059

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

Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
Amino Acid and similar acetic acid 1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style high-fat diets 1 Studies recorded. The consensus is Decreases📓, Click for details.
flavonoids, polyphenols etc quercetin,resveratrol 1 Studies recorded. The consensus is Increases📓, Click for details.
flavonoids, polyphenols etc Sulforaphane,1-Isothiocyanato-4-(methanesulfinyl)butane,C6H11NOS2 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) alcoholic beverages 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) banana 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) gluten 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) high-fat sucrose 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) rare meat 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) sesame cake/meal 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) sorghum 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) walnuts 1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice Bofutsushosan 1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice ginko 1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice Papain 1 Studies recorded. The consensus is Increases📓, Click for details.
Miscellaneous, food additives, and other odd items glycerol monolaurate (Monolaurin) 1 Studies recorded. The consensus is Increases📓, Click for details.
Miscellaneous, food additives, and other odd items isobutyric acid 1 Studies recorded. The consensus is Increases📓, Click for details.
Miscellaneous, food additives, and other odd items isovaleric acid(fatty acid) 1 Studies recorded. The consensus is Increases📓, Click for details.
Miscellaneous, food additives, and other odd items Polyethylene glycol 1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar galacto-oligosaccharides (prebiotic) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Prescription - Other Morphine 1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics bifidobacterium adolescentis,(probiotics) 1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics lactobacillus brevis (probiotics) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics lactobacillus paracasei (probiotics) 1 Studies recorded. The consensus is Increases📓, Click for details.
Sugar and similar polysorbate 80 1 Studies recorded. The consensus is Decreases📓, Click for details.
Vitamins, Minerals and similar iron 1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar vitamin d 1 Studies recorded. The consensus is Increases📓, Click for details.

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