Propionibacteriaceae Details: NCBI 31957, high G+C gram-positive [family]
| Propionibacteriaceae| Propionibacteriaceae Delwiche 1957 (Approved Lists 1980) emend. Rainey et al. 1997| Propionibacteriaceae Delwiche 1957 (Approved Lists 1980) emend. Zhi et al. 2009| Propionibacterium group| Propionicibacteriaceae
Skin Health: Propionibacterium acnes is a normal resident of human skin, particularly in the sebaceous (oil-producing) areas. While it is often associated with acne, it is important to note that it is a part of the natural skin microbiota and not necessarily a pathogenic organism. Research continues to explore the complex interactions between Propionibacterium acnes and skin health.
Fermentation: Some members of the Propionibacteriaceae family are involved in fermentation processes, particularly in the production of propionic acid. Propionic acid is used in the food industry as a preservative and flavoring agent.
Dairy Fermentation: Certain species of Propionibacterium are used in the production of Swiss cheese, where they contribute to the flavor and texture of the cheese.
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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
 Statistics
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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 Propionibacteriaceae
- 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
| 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 | 1.99 | 10 | 14964 | 0 | 6840 | 1216.8 | 59 | 2869 | 0 | 741 | 0 %ile | 100 %ile | ||
| biomesight | 3.44 | 0 | 0 | 10 | 1000000 | 0 | 229913 | 13109 | 20 | 110614.3 | 0 | 60 | 0 %ile | 100 %ile |
| thorne | 100 | 28 | 2142 | 0 | 1277 | 360.4 | 144 | 467.4 | 0 | 1046 | 0 %ile | 100 %ile | ||
| thryve | 44.95 | 0 | 23 | 16 | 101 | 0 | 17293 | 1216.4 | 34 | 8202.4 | 6 | 96 | 11.6 %ile | 90.2 %ile |
| ubiome | 14.96 | 0 | 20 | 12 | 3911 | 0 | 1021 | 211.8 | 89 | 412.8 | 3 | 315 | 0 %ile | 100 %ile |
External Reference Ranges for Propionibacteriaceae
| Source of Ranges | Low Boundary | High Boundary | Low Boundary %age | High Boundary %age |
|---|---|---|---|---|
| Thorne (20/80%ile) | 28.55 | 75.94 | 0.0029 | 0.0076 |
Statistic by Lab Source for Propionibacteriaceae
| Lab | Frequency Seen | Average | Standard Deviation | Sample Count | Lab Samples |
|---|---|---|---|---|---|
| BiomeSight | 3.161 % | 1.156 % | 10.388 % | 93.0 | 2942 |
| BiomeSightRdp | 6.25 % | 0.002 % | 0 % | 2.0 | 32 |
| bugspeak | 100 % | 0.011 % | % | 1.0 | 1 |
| CerbaLab | 66.667 % | 0.005 % | 0.001 % | 2.0 | 3 |
| CosmosId | 28.125 % | 0.026 % | 0.046 % | 9.0 | 32 |
| custom | 14.754 % | 0.005 % | 0 % | 9.0 | 61 |
| es-xenogene | 75.862 % | 0.009 % | 0.012 % | 22.0 | 29 |
| Medivere | 57.143 % | 0.002 % | 0 % | 4.0 | 7 |
| SequentiaBiotech | 36.111 % | 0.388 % | 0.438 % | 13.0 | 36 |
| Thorne | 86.022 % | 0.02 % | 0.034 % | 80.0 | 93 |
| Thryve | 47.148 % | 0.131 % | 0.764 % | 653.0 | 1385 |
| Tiny | 100 % | 0.002 % | % | 1.0 | 1 |
| uBiome | 14.899 % | 0.021 % | 0.041 % | 118.0 | 792 |
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Foods Containing the Propionibacteriaceae 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.
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