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

Delftia Details: NCBI 80865, gram-negative or unknown [genus]

| Delftia| Delftia Wen et al. 1999

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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 Delftia

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 0.22 1 100 0 116 36.4 40 40.5 1 100 14.3 %ile 71.4 %ile
biomesight 1.01 10 910 0 507 95.6 20 209.8 20 60 0 %ile 100 %ile
thorne 75.86 1 29 0 21 8.3 8 6.3 0 10 0 %ile 100 %ile
thryve 1.08 10 249 0 172 40.3 18 67.1 10 249 7.1 %ile 85.7 %ile
ubiome 8.11 0 0 19 2635 0 1076 236.9 63 428.1 11 421 0 %ile 100 %ile

External Reference Ranges for Delftia

Delftia (NCBI 80865) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 3 9.37 0.0003 0.0009
Statistic by Lab Source for Delftia
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 0.908 %   0.009 %  0.02 % 26.0 2863
CerbaLab 66.667 %   0 %  0 % 2.0 3
es-xenogene 10.345 %   0.006 %  0.003 % 3.0 29
Thorne 43.182 %   0.001 %  0.001 % 38.0 88
Thryve 1.446 %   0.003 %  0.005 % 20.0 1383
uBiome 8.081 %   0.024 %  0.043 % 64.0 792

Symptoms Associated with Delftia 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 Delftia 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.

Pelardon (French Cheese) Weight: 10 Insecta environmental sample Control Weight: 3.871 Cheese Weight: 3.428 EZ Liqvan cheese cheese farm E Weight: 1.546 Nyons fermented Olive fruit Weight: 1.281 DZ Liqvan cheese cheese farm D Weight: 0.9287 Ricotta Weight: 0.4905 Malaysian fermented fish sauce Weight: 0.2356 Lard Farm Weight: 0.186 Robiola di Roccaverano Cheese (Italy) Weight: 0.1475 Cheese with dietary fibers Weight: 0.145 Piedmont hard cheese Weight: 0.1277 fermented Hakarl Weight: 0.12 Liqvan cheese cheese Weight: 0.1197 Ham fermented for 4 years Weight: 0.1115 Sufu - Formented tofu Weight: 0.07339 BZ Liqvan cheese cheese farm B Weight: 0.06456 dry-fermented sausage treated with grape seed extract Weight: 0.06279 Beer Sour Flanders Red Ale Weight: 0.05522 Mozzarella cheese Weight: 0.02797 tomato sour soup metagenome Weight: 0.02779 Stinky beans spontaneous fermentation sampling time 15 replicate 1 sample type bean Weight: 0.02343 Fermented Fabriano-like sausage Weight: 0.01659 traditional kefir Weight: 0.01411 kefir drink culture Weight: 0.01017 Curd cheese, cow milk Weight: 0.00933 chopped pepper fermentation D21 Weight: 0.008751 Sausage, Cyprus: Limassol Weight: 0.007925 Paipa cheese Weight: 0.006158 yoghurt fermentation Weight: 0.004231 Fermented finger millet Weight: 0.003606

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

Data Contradictions β€” Limits of Certainity

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Herb or Spice berberine 2 Studies recorded. The consensus is Increases👶📓, Click for details.
Probiotics General Biotics Equilibrium 2 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics lactobacillus plantarum (probiotics) 1 Studies recorded. The consensus is Decreases📓, Click for details.

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