Flavobacterium Details: NCBI 237, gram-negative or unknown [genus]

| Flavobacterium| Flavobacterium Bergey et al. 1923 (Approved Lists 1980) emend. Bernardet et al. 1996| Flavobacterium Bergey et al. 1923 (Approved Lists 1980) emend. Dong et al. 2013| Flavobacterium Bergey et al. 1923 (Approved Lists 1980) emend. Kang et al. 2013| Flavobacterium Bergey et al. 1923 (Approved Lists 1980) emend. Kuo et al. 2013

1. Environmental Presence:

   • Flavobacterium species are commonly found in natural environments, especially aquatic habitats. They contribute to the decomposition of organic matter and play roles in nutrient cycling.

2. Aquatic Pathogens:

   • Some Flavobacterium species are known as fish pathogens and can cause diseases in various aquatic organisms, including fish and amphibians. In aquaculture settings, infections by Flavobacterium spp. can lead to economic losses.

3. Human Infections:

   • While infections by Flavobacterium species in humans are relatively uncommon, some cases of opportunistic infections have been reported. These infections are often associated with wounds, respiratory tract infections, or bloodstream infections, particularly in individuals with weakened immune systems.

4. Biodegradation and Bioremediation:

   • Certain Flavobacterium species have been studied for their ability to degrade complex organic compounds, including pollutants. They may have applications in bioremediation processes aimed at cleaning up contaminated environments.

5. Food Industry:

   • Flavobacterium species have been isolated from food processing environments. While some may be involved in spoilage, others may have industrial applications, such as the production of enzymes used in food processing.

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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 Flavobacterium

• 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	0.84			20	7123	0	6284	1982	1190	2194.8	20	7123	0 %ile	100 %ile
biomesight	5.78	0	0	10	84680	0	29625	4307.6	40	12917.1	0	180	0 %ile	100 %ile
thorne	100			20	692	0	479	144.3	70	170.9	36	192	0 %ile	100 %ile
thryve	3.07			1	259	0	219	74.4	44	73.9	5	167	0 %ile	100 %ile
ubiome	49.94	0	1941	18	38355	0	9504	3301.5	2704	3164.6	0	5837	0 %ile	100 %ile

External Reference Ranges for Flavobacterium

Flavobacterium (NCBI 237) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
Thorne (20/80%ile)	0	77.42	0	0.0077

Statistic by Lab Source for Flavobacterium

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
BiomeSight	5.472 %	0.42 %	1.343 %	161.0	2942
bugspeak	100 %	0.027 %	%	1.0	1
CerbaLab	100 %	0.007 %	0.003 %	3.0	3
custom	4.918 %	0.234 %	0.2 %	3.0	61
es-xenogene	13.793 %	0.14 %	0.047 %	4.0	29
Medivere	100 %	0.351 %	0.265 %	7.0	7
Thorne	86.022 %	0.009 %	0.013 %	80.0	93
Thryve	3.032 %	0.007 %	0.007 %	42.0	1385
Tiny	100 %	0.002 %	%	1.0	1
uBiome	49.747 %	0.331 %	0.317 %	394.0	792

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Food (excluding seasonings)	ganoderma lucidum mycelium	1 Studies recorded. The consensus is Increases, Click for details.
Herb or Spice	daesiho-tang	1 Studies recorded. The consensus is Increases, Click for details.
Herb or Spice	schisandra chinensis(magnolia berry or five-flavor-fruit)	1 Studies recorded. The consensus is Increases, Click for details.
Herb or Spice	Slippery Elm	1 Studies recorded. The consensus is Increases👪, Click for details.
Prebiotics and similar	Human milk oligosaccharides (prebiotic, Holigos, Stachyose)	1 Studies recorded. The consensus is Decreases👶, Click for details.
Prescription - Other	Morphine	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	lactobacillus reuteri (probiotics)	1 Studies recorded. The consensus is Increases📓, Click for details.

Foods Containing the Flavobacterium 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.

Scamorza Weight: 0.5963 Robiola di Roccaverano Cheese (Italy) Weight: 0.3393 Cheese, Cheddar Weight: 0.2375 tomato sour soup metagenome Weight: 0.2337 Hard cheese (Cheddar, Emmental type) Unpasteurised Goat Weight: 0.197 Lard Farm Weight: 0.1964 Trentingrana Cheese (Italy) Weight: 0.1272 Cheese, Emmental Weight: 0.1207 Munster cheese Weight: 0.1186 Greek kefir Weight: 0.06853 Saint Nectaire Cheese (France) Weight: 0.06687 Malaysian fermented fish sauce Weight: 0.06326 Cheese, Caciocavallo Weight: 0.0627 Caipira cheese Weight: 0.05242 Passito wine Weight: 0.05087 Ayran Weight: 0.04177 Arax cheese Weight: 0.03948 Livarot (French Cheese) Weight: 0.0387 Chinese fish sauce Weight: 0.03527 Epoisses (French Cheese) Weight: 0.03071 Jarlsberg cheese Weight: 0.02965 Fermented glutinous rice Weight: 0.02781 Swiss type cheese Weight: 0.02685 Cerrado cheese, cow milk Weight: 0.0268 Sausage, Cyprus: Limassol Weight: 0.02661 Beer American Wild Ale Weight: 0.0186 Surstromming - Fermented Herring (Sweden) Weight: 0.01791 Serro cheese, cow milk Weight: 0.01631 Gruyere cheese Weight: 0.01499 Cheese Weight: 0.01389 Brie cheese Weight: 0.01357 Ham fermented for 4 years Weight: 0.01261 yoghurt fermentation Weight: 0.01209 Campo das Vertentes cheese Weight: 0.01194 Dehulled maize dough fermented 12h, Ghana Weight: 0.009781 Swiss-Dutch-type cheese Weight: 0.009266 Curd cheese, cow milk Weight: 0.008684 Greek style fermented table olives, Table Olives Kalamata Weight: 0.008408 Mozzarella cheese Weight: 0.006668 Kefir Weight: 0.005087 Cheddar cheese Weight: 0.004169 Sour Meat Weight: 0.00253 Paipa cheese Weight: 0.001941 Sausage, Cyprus: Paphos Weight: 0.001154

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