Corynebacterium Details: NCBI 1716, high G+C gram-positive [genus]

| Caseobacter| Caseobacter Crombach 1978| Corynebacterium| Corynebacterium Lehmann and Neumann 1896 (Approved Lists 1980) emend. Baek et al. 2018| Corynebacterium Lehmann and Neumann 1896 (Approved Lists 1980) emend. Bernard et al. 2010| Corynebacterium Lehmann and Neumann 1896 (Approved Lists 1980) emend. Nouioui et al. 2018| Turicella| Turicella Funke et al. 1994

1. Diphtheria: Corynebacterium diphtheriae is the species responsible for causing diphtheria, a potentially serious respiratory disease. Diphtheria is characterized by the formation of a thick grayish coating in the throat and can lead to difficulty breathing and other complications. Diphtheria is a vaccine-preventable disease, and vaccination programs have been successful in reducing its incidence.

2. Skin Infections: Some Corynebacterium species, such as Corynebacterium minutissimum, can be associated with skin infections. Erythrasma is one such skin infection caused by this bacterium, characterized by red-brown patches on the skin.

3. Coryneform Infections: The term "coryneform" is used to describe a group of bacteria, including some Corynebacterium species, that can cause opportunistic infections in humans. These infections may occur in individuals with weakened immune systems, underlying health conditions, or indwelling medical devices.

4. Normal Microbiota: Many Corynebacterium species are part of the normal microbial flora on human skin and mucous membranes. They contribute to the balance of the microbiota and may have beneficial roles in preventing the colonization of pathogenic bacteria.

5. Vaccination: The development and widespread use of the diphtheria vaccine have significantly reduced the incidence of diphtheria, highlighting the importance of vaccination in preventing certain Corynebacterium-associated diseases.

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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 

More Information

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 Corynebacterium

• 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

These are values that are computed from lab specific samples (Patent Pending)

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	2.96	0	0	10	94400	0	26795	3004.6	143	12137.7	0	753	0 %ile	100 %ile
biomesight	46.19	0	30	10	380	0	19803	1364.6	50	9407.2	0	350	0 %ile	90.1 %ile
thorne	100			92	304000	0	134609	20790.6	956	58070.6	0	15316	0 %ile	100 %ile
thryve	57.13	0	51	14	572	0	19623	1467.4	63	9263.1	0	399	5.8 %ile	89.9 %ile
ubiome	56.02	0	268	19	4248	0	47127	6246.7	373	20857.5	0	4168	0 %ile	92 %ile

External Reference Ranges for Corynebacterium

Corynebacterium (NCBI 1716) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
Thorne (20/80%ile)	0	165.32	0	0.0165
Lab Teletest	0	500	0	0.05
XenoGene	0	1000	0	0.1

Statistic by Lab Source for Corynebacterium

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
AmericanGut	40 %	0.284 %	0.388 %	6.0	15
BiomeSight	46.743 %	0.135 %	0.876 %	1385.0	2963
BiomeSightRdp	61.29 %	0.012 %	0.029 %	19.0	31
bugspeak	100 %	0.016 %	%	1.0	1
CerbaLab	66.667 %	0.01 %	0.006 %	2.0	3
CosmosId	40.625 %	0.005 %	0.008 %	13.0	32
custom	36.066 %	1.332 %	2.011 %	22.0	61
es-xenogene	96.552 %	0.036 %	0.034 %	28.0	29
Medivere	14.286 %	0.001 %	%	1.0	7
SequentiaBiotech	22.222 %	0.187 %	0.19 %	8.0	36
Thorne	87.5 %	0.956 %	3.725 %	91.0	104
Thryve	56.763 %	0.139 %	0.859 %	789.0	1390
Tiny	50 %	0.004 %	%	1.0	2
uBiome	55.934 %	0.623 %	2.084 %	443.0	792

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Antibiotics, Antivirals etc	azithromycin,(antibiotic)s[CFS]	1 Studies recorded. The consensus is Decreases👶, Click for details.
Antibiotics, Antivirals etc	clarithromycin (antibiotic)s[CFS]	1 Studies recorded. The consensus is Decreases👶, Click for details.
Antibiotics, Antivirals etc	metronidazole (antibiotic)s[CFS]	1 Studies recorded. The consensus is Decreases👶, Click for details.
Diet Style	high-fat diets	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	alcoholic beverages	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	blueberry	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	whey	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	aloe vera	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	ginger	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	Shen Ling Bai Zhu San	1 Studies recorded. The consensus is Decreases📓, Click for details.
Miscellaneous, food additives, and other odd items	glyphosate	1 Studies recorded. The consensus is Decreases👶, Click for details.
Prebiotics and similar	Human milk oligosaccharides (prebiotic, Holigos, Stachyose)	1 Studies recorded. The consensus is Decreases👶, Click for details.
Prescription - Other	metformin (prescription)	1 Studies recorded. The consensus is Increases👶, Click for details.
Prescription - Other	proton-pump inhibitors (prescription)	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	lactobacillus plantarum (probiotics)	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	Limosilactobacillus fermentum (probiotic)	1 Studies recorded. The consensus is Increases👶, Click for details.
Sugar and similar	non-starch polysaccharides	1 Studies recorded. The consensus is Increases👶, Click for details.
Sugar and similar	saccharin	1 Studies recorded. The consensus is Decreases👶, Click for details.

Foods Containing the Corynebacterium 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.

Hard cheese (Cheddar, Emmental type) Pasteurised Cow Weight: 19.24 Campo das Vertentes cheese Weight: 15.77 Arax cheese Weight: 13.42 Abbaye de Citeaux Weight: 10.91 Maroilles (French Cheese) Weight: 10.54 Serrano cheese, cow milk Weight: 8.914 Serro cheese, cow milk Weight: 4.982 Piedmont hard cheese Weight: 4.034 Caipira cheese Weight: 3.72 Livarot (French Cheese) Weight: 3.49 Canastra cheese, cow milk Weight: 3.461 Cerrado cheese, cow milk Weight: 2.902 Hard cheese (Cheddar, Emmental type) Unpasteurised Cow, rind Weight: 2.401 Reblochon Cheese (France) Weight: 2.341 Munster cheese Weight: 1.845 Colonial cheese, cow milk Weight: 1.574 Butter cheese, cow milk Weight: 0.8892 Saint Nectaire Cheese (France) Weight: 0.8775 Passito wine Weight: 0.8039 Mont d'Or (France) Weight: 0.7884 EZ Liqvan cheese cheese farm E Weight: 0.7859 DZ Liqvan cheese cheese farm D Weight: 0.7139 Portuguese Painho de Porco Iberico fermented sausages Weight: 0.7117 Beer Weight: 0.5087 Soft - ripened cheese Pasteurised Cow Weight: 0.4964 Cheese, Caciocavallo Weight: 0.4657 Sufu - Formented tofu Weight: 0.3721 Beer Sour Flanders Red Ale Weight: 0.3589 Curd cheese, cow milk Weight: 0.3552 Cheese with dietary fibers Weight: 0.3364 Soumaintrain Cheese(France) Weight: 0.2408 Fermented Piedmont Meat Weight: 0.2019 Pasteurized Carotene Weight: 0.161 Firm - ripened cheeses Unpasteurised Cow Weight: 0.1541 Hard cheese (Cheddar, Emmental type) Unpasteurised Cow Weight: 0.1482 Soft - ripened cheese Unpasteurised Goat Weight: 0.1372 Cider - Dry Weight: 0.1211 Marajó cheese, water buffalo milk + cow milk Weight: 0.1169 Cheese with protective lactobacilli in milk Weight: 0.1072 Pecorino(Italian Cheese) Weight: 0.104 Betlehem cheese Weight: 0.08919 Soft - ripened cheese Unpasteurised Cow Weight: 0.08529 Lard Farm Weight: 0.08003 Dawadawa, Ghana Weight: 0.07318 Cheese Weight: 0.07095 Chinese fish sauce Weight: 0.07025 Ham fermented for 4 years Weight: 0.05711 Sausage, Cyprus: Limassol Weight: 0.05638 Firm - ripened cheeses Pasteurised Sheep Weight: 0.05252 Hard cheese (Cheddar, Emmental type) Unpasteurised Goat Weight: 0.0394 Cheddar cheese Weight: 0.03559 Gruyere cheese Weight: 0.03407 Sour Meat Weight: 0.03332 Pont l'Eveque(France) Weight: 0.03234 BZ Liqvan cheese cheese farm B Weight: 0.03228 Swiss-Dutch-type cheese Weight: 0.03142 Picual olives Weight: 0.02513 fermented Hakarl Weight: 0.0227 Jarlsberg cheese Weight: 0.02182 Brie cheese Weight: 0.01662 Sausage, Cyprus: Paphos Weight: 0.01225 yoghurt fermentation Weight: 0.009264 Liqvan cheese cheese Weight: 0.009037 Stinky beans spontaneous fermentation sampling time 15 replicate 1 sample type bean Weight: 0.008368 Motoho fermented 72h, South Africa Weight: 0.006525 Dehulled maize dough, Ghana Weight: 0.004984

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