Paenibacillus Details: NCBI 44249, low G+C gram-positive [genus]
| Bacillus polymyxa group| Paenibacillus| Paenibacillus Ash et al. 1994 emend. Behrendt et al. 2010| Paenibacillus Ash et al. 1994 emend. Huang et al. 2017| Paenibacillus Ash et al. 1994 emend. Shida et al. 1997| rRNA group 3 bacilli
Agricultural Applications: Certain Paenibacillus species are used in agriculture as biofertilizers, plant growth promoters, and biopesticides. They can enhance plant growth, protect plants from pathogens, and contribute to soil health.
Industrial Applications: Paenibacillus species have been studied for their enzymatic activities, such as the production of amylases, proteases, and cellulases. These enzymes have potential applications in various industrial processes, including food production and biofuel development.
Environmental Roles: In natural environments, Paenibacillus species contribute to nutrient cycling and the decomposition of organic matter. They play a role in maintaining ecosystem balance.
Probiotic Potential: Some studies suggest that certain Paenibacillus strains may have probiotic potential, promoting gut health in animals. However, the use of specific strains for probiotic purposes requires careful evaluation.
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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 Paenibacillus
- 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 | 1.54 | 10 | 3100 | 0 | 1777 | 458.8 | 193 | 672.5 | 0 | 851 | 0 %ile | 100 %ile | ||
| biomesight | 34.33 | 0 | 20 | 10 | 50 | 0 | 143 | 37.4 | 20 | 53.6 | 20 | 60 | 0 %ile | 90.5 %ile |
| thorne | 100 | 166 | 1125 | 73 | 1037 | 555.3 | 457 | 245.9 | 293 | 983 | 0 %ile | 100 %ile | ||
| thryve | 83.03 | 0 | 298 | 34 | 464 | 0 | 3303 | 356.7 | 147 | 1503.1 | 0 | 539 | 11.9 %ile | 90.5 %ile |
| ubiome | 0.13 | 0 | 111 | 111 | 111 | 111 | 111 | 0 %ile | 99 %ile |
External Reference Ranges for Paenibacillus
| Source of Ranges | Low Boundary | High Boundary | Low Boundary %age | High Boundary %age |
|---|---|---|---|---|
| Thorne (20/80%ile) | 0 | 293.38 | 0 | 0.0293 |
Statistic by Lab Source for Paenibacillus
| Lab | Frequency Seen | Average | Standard Deviation | Sample Count | Lab Samples |
|---|---|---|---|---|---|
| AmericanGut | 26.667 % | 0.043 % | 0.041 % | 4.0 | 15 |
| BiomeSight | 35.538 % | 0.004 % | 0.005 % | 1053.0 | 2963 |
| BiomeSightRdp | 35.484 % | 0.006 % | 0.004 % | 11.0 | 31 |
| bugspeak | 100 % | 0.085 % | % | 1.0 | 1 |
| CerbaLab | 66.667 % | 0.046 % | 0.009 % | 2.0 | 3 |
| custom | 6.557 % | 0.01 % | 0.015 % | 4.0 | 61 |
| es-xenogene | 17.241 % | 0.172 % | 0.093 % | 5.0 | 29 |
| Medivere | 71.429 % | 0.005 % | 0.004 % | 5.0 | 7 |
| SequentiaBiotech | 30.556 % | 0.034 % | 0.03 % | 11.0 | 36 |
| Thorne | 86.538 % | 0.032 % | 0.025 % | 90.0 | 104 |
| Thryve | 83.309 % | 0.034 % | 0.135 % | 1158.0 | 1390 |
| Tiny | 50 % | 0.003 % | % | 1.0 | 2 |
| uBiome | 0.126 % | 0.011 % | % | 1.0 | 792 |
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Foods Containing the Paenibacillus 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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