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

Pelomonas Details: NCBI 335058, gram-negative or unknown [genus]

| Pelomonas| Pelomonas Xie and Yokota 2005

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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 Pelomonas

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 0.04 0 50 50 50 50 50 0 %ile 99 %ile
biomesight 1.09 10 898 0 436 85.4 25 178.9 10 90 0 %ile 100 %ile
thryve 1.08 1 192 0 143 42.5 24 51.3 1 192 7.1 %ile 85.7 %ile
ubiome 0.76 18 369 0 394 128.7 89 135.1 18 369 12.5 %ile 75 %ile

External Reference Ranges for Pelomonas

Pelomonas (NCBI 335058) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Statistic by Lab Source for Pelomonas
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 1.013 %   0.008 %  0.017 % 29.0 2863
bugspeak 100 %   0.005 %  % 1.0 1
Thryve 0.94 %   0.004 %  0.005 % 13.0 1383
uBiome 0.758 %   0.013 %  0.014 % 6.0 792

Symptoms Associated with Pelomonas 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 Pelomonas 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.

Cheese with dietary fibers Weight: 1.631 Passito wine Weight: 0.3232 fermented Hakarl Weight: 0.2583 Beer Weight: 0.1747 Malaysian fermented fish sauce Weight: 0.08911 Kazak cheese Weight: 0.05007 Saint Nectaire Cheese (France) Weight: 0.03018 Pasteurized Carotene Weight: 0.0283 Lard Farm Weight: 0.0216 Sausage, Cyprus: Limassol Weight: 0.01435 Cheese with protective lactobacilli in milk Weight: 0.01402 Mozzarella cheese Weight: 0.009665 Robiola di Roccaverano Cheese (Italy) Weight: 0.008769 Stinky beans spontaneous fermentation sampling time 15 replicate 1 sample type bean Weight: 0.007531 Sausage, Cyprus: Paphos Weight: 0.003676

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
Herb or Spice berberine 1 Studies recorded. The consensus is Increases📓, Click for details.
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Probiotics lactobacillus plantarum (probiotics) 1 Studies recorded. The consensus is Decreases📓, Click for details.

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