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

Paracoccus Details: NCBI 265, gram-negative or unknown [genus]

| Paracoccus| Paracoccus Davis 1969 (Approved Lists 1980) emend. Liu et al. 2008| Paracoccus Davis 1969 (Approved Lists 1980) emend. Ludwig et al. 1993

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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 Paracoccus

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 0.49 6 300 0 271 86.6 70 93.9 6 300 7.7 %ile 84.6 %ile
biomesight 1.97 10 690 0 251 48.7 20 103.1 0 60 0 %ile 100 %ile
thorne 100 8 142 0 99 38.4 26 30.9 10 68 0 %ile 100 %ile
thryve 2.17 8 119 0 105 40.8 26 32.9 4 100 0 %ile 100 %ile
ubiome 0.13 0 34 34 34 34 34 0 %ile 99 %ile

External Reference Ranges for Paracoccus

Paracoccus (NCBI 265) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Statistic by Lab Source for Paracoccus
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 2.13 %   0.005 %  0.009 % 61.0 2864
bugspeak 100 %   0.011 %  % 1.0 1
CerbaLab 66.667 %   0.001 %  0 % 2.0 3
CosmosId 3.125 %   0.002 %  % 1.0 32
custom 1.695 %   0.001 %  % 1.0 59
es-xenogene 13.793 %   0.018 %  0.009 % 4.0 29
Thorne 77.778 %   0.002 %  0.003 % 70.0 90
Thryve 4.049 %   0.003 %  0.002 % 56.0 1383
Tiny 100 %   0.001 %  % 1.0 1
uBiome 0.126 %   0.003 %  % 1.0 792

Symptoms Associated with Paracoccus 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 Paracoccus 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.

Greek style fermented table olives, Table Olives Kalamata Weight: 3.452 Chinese fish sauce Weight: 1.035 Piedmont hard cheese Weight: 0.9849 Ham fermented for 4 years Weight: 0.6067 Passito wine Weight: 0.4309 DZ Liqvan cheese cheese farm D Weight: 0.421 Lard Farm Weight: 0.3055 Cheese with dietary fibers Weight: 0.2914 EZ Liqvan cheese cheese farm E Weight: 0.1894 Cheese, Caciocavallo Weight: 0.1164 Beer Sour Flanders Red Ale Weight: 0.1104 Cheese with protective lactobacilli in milk Weight: 0.07201 Cider - Dry Weight: 0.06528 Beer American Wild Ale Weight: 0.061 Liqvan cheese cheese Weight: 0.05196 Pasteurized Annatto Weight: 0.04541 BZ Liqvan cheese cheese farm B Weight: 0.04519 Pasteurized Carotene Weight: 0.03715 Sausage, Cyprus: Limassol Weight: 0.03436 Sufu - Formented tofu Weight: 0.03287 Swiss-Dutch-type cheese Weight: 0.02359 Gruyere cheese Weight: 0.01826 Cheese Weight: 0.01692 Campo das Vertentes cheese Weight: 0.01549 Cheddar cheese Weight: 0.01017 fermented Hakarl Weight: 0.009219 Brie cheese Weight: 0.007505 Sausage, Cyprus: Paphos Weight: 0.005032 yoghurt fermentation Weight: 0.003382 Greek kefir Weight: 0.001196

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

Data Contradictions β€” Limits of Certainity

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