| Salinicoccus| Salinicoccus Ventosa et al. 1990
Extreme environment adaptation: Salinicoccus species are halotolerant or halophilic bacteria, meaning they can tolerate high salt concentrations. They have evolved mechanisms to maintain osmotic balance and cellular integrity in saline environments, where fluctuations in salinity are common. Understanding the molecular mechanisms of salt tolerance in Salinicoccus species may provide insights into the broader field of extremophile biology and adaptation to extreme environments.
Biotechnological applications: Some Salinicoccus species have been explored for their potential biotechnological applications, particularly in bioremediation, biocatalysis, and the production of enzymes and bioactive compounds. Salinicoccus strains have been reported to produce various enzymes such as amylases, proteases, lipases, and cellulases, which have applications in industries such as food, pharmaceuticals, and biofuels. Additionally, some Salinicoccus species produce secondary metabolites with antimicrobial, antioxidant, or anticancer properties, which may have potential therapeutic applications.
Ecological roles: Salinicoccus species play ecological roles in saline environments, where they contribute to nutrient cycling, organic matter decomposition, and microbial community dynamics. They interact with other microorganisms, plants, and animals in saline ecosystems, influencing ecosystem functioning and biodiversity. While their ecological roles are important for maintaining ecosystem health and resilience, they are not directly related to human health impacts.
Food safety: Salinicoccus species have been isolated from various food sources, including salted foods such as fish, meat, and fermented products. While they are generally considered non-pathogenic and may even contribute to the flavor and preservation of certain foods, their presence in food products may have implications for food safety and quality. Monitoring the abundance and diversity of Salinicoccus species in food processing environments can help ensure food safety and prevent spoilage.
A lot more information is available when you are logged in and raise the display level
Other Sources for more information:
Statistics | NCBI | Data Punk | End Products Produced |
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.
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 | 0.49 | 2 | 100 | 0 | 104 | 34.8 | 30 | 35.1 | 2 | 100 | 7.7 %ile | 84.6 %ile | ||
biomesight | 42.33 | 0 | 20 | 20 | 250 | 0 | 328 | 61.2 | 30 | 136.2 | 10 | 90 | 8 %ile | 96.8 %ile |
thorne | 89.66 | 2 | 18 | 0 | 15 | 7 | 5 | 4.3 | 3 | 13 | 0 %ile | 100 %ile | ||
thryve | 11.1 | 0 | 1 | 44852 | 0 | 8326 | 403.3 | 21 | 4042 | 3 | 41 | 0 %ile | 100 %ile |
Source of Ranges | Low Boundary | High Boundary | Low Boundary %age | High Boundary %age |
---|---|---|---|---|
Thorne (20/80%ile) | 2.55 | 6.58 | 0.0003 | 0.0007 |
Lab | Frequency Seen | Average | Standard Deviation | Sample Count | Lab Samples |
---|---|---|---|---|---|
BiomeSight | 44.448 % | 0.006 % | 0.013 % | 1317.0 | 2963 |
bugspeak | 100 % | 0.005 % | % | 1.0 | 1 |
CerbaLab | 66.667 % | 0.001 % | 0 % | 2.0 | 3 |
custom | 3.279 % | 0.002 % | 0.002 % | 2.0 | 61 |
es-xenogene | 13.793 % | 0.006 % | 0.004 % | 4.0 | 29 |
Medivere | 28.571 % | 0.001 % | 0.001 % | 2.0 | 7 |
Thorne | 72.115 % | 0 % | 0 % | 75.0 | 104 |
Thryve | 10.647 % | 0.034 % | 0.368 % | 148.0 | 1390 |
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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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