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

Solobacterium moorei Details: NCBI 102148, gram-negative or unknown [species]

| CIP 106864| DSM 22971| JCM 10645| Solobacterium moorei| Solobacterium moorei Kageyama and Benno 2000| strain RCA59-74| unclassified Clostridium group RCA59

  1. Oral Microbiota: Solobacterium moorei is a member of the oral microbiota, the community of microorganisms that inhabit the mouth. The oral microbiota plays a crucial role in maintaining oral health and can influence overall health.

  2. Halitosis (Bad Breath): Solobacterium moorei has been implicated in the production of volatile sulfur compounds (VSCs), which are associated with bad breath or halitosis. The metabolism of sulfur-containing compounds by certain bacteria in the oral cavity can contribute to the production of malodorous gases.

  3. Oral Health Conditions: While Solobacterium moorei is generally considered a part of the normal oral microbiota, changes in the composition and balance of oral bacteria, including an overgrowth of specific species, can be associated with various oral health conditions. Imbalances may contribute to issues such as gingivitis, periodontitis, or other oral infections.

  4. Interactions with Other Oral Microorganisms: Solobacterium moorei interacts with other microorganisms in the oral environment. The balance of these interactions can influence the overall health of the oral microbiota and contribute to the development or prevention of oral diseases.

  5. Research and Clinical Significance: Research on Solobacterium moorei and its role in oral health is ongoing. Understanding the specific contributions of this bacterium to oral microbial communities and its potential involvement in oral diseases is an area of interest in oral microbiology.

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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 Solobacterium moorei

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 0.18 10 60 0 71 27.5 20 22.2 10 60 16.7 %ile 66.7 %ile
biomesight 13.2 0 10 10 220 0 675 65.6 20 311 20 80 0 %ile 98.1 %ile
thryve 18.05 0 9 12 2407 0 4707 345.8 27 2224.8 7 83 8 %ile 97.5 %ile
ubiome 8.11 0 0 19 2848 0 925 138.7 35 401.3 11 99 0 %ile 100 %ile

External Reference Ranges for Solobacterium moorei

Solobacterium moorei (NCBI 102148) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Statistic by Lab Source for Solobacterium moorei
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 14.63 %   0.007 %  0.03 % 419.0 2864
CosmosId 12.5 %   0.003 %  0.002 % 4.0 32
Thryve 17.57 %   0.029 %  0.202 % 243.0 1383
uBiome 8.081 %   0.014 %  0.04 % 64.0 792

Symptoms Associated with Solobacterium moorei 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 Solobacterium moorei 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.

Teff dough fermented Weight: 0.02329 Dehulled maize dough, Ghana Weight: 0.02118 Kokonte, Ghana Weight: 0.01709 Palm wine Weight: 0.01088 Nunu, Ghana Weight: 0.007877 Dehulled maize dough fermented 12h, Ghana Weight: 0.005589 Swiss-Dutch-type cheese Weight: 0.002981

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
Amino Acid and similar Conjugated Linoleic Acid 1 Studies recorded. The consensus is Increases, Click for details.
Amino Acid and similar propionate 1 Studies recorded. The consensus is Decreases, Click for details.
Amino Acid and similar Reduce choline (Beef, Chicken Eggs) 1 Studies recorded. The consensus is Increases, Click for details.
Antibiotics, Antivirals etc intesti-bacteriophage 1 Studies recorded. The consensus is Decreases, Click for details.
Antibiotics, Antivirals etc macrolide ((antibiotic)s) 1 Studies recorded. The consensus is Increases, Click for details.
Antibiotics, Antivirals etc penicillin-moxalactam (antibiotic)s 1 Studies recorded. The consensus is Increases, Click for details.
Drug or "Non-drug" nsaid 1 Studies recorded. The consensus is Increases, Click for details.
flavonoids, polyphenols etc chestnut tannins 1 Studies recorded. The consensus is Increases📓, Click for details.
flavonoids, polyphenols etc quebracho 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) banana 1 Studies recorded. The consensus is Decreases, Click for details.
Food (excluding seasonings) barley 1 Studies recorded. The consensus is Increases, Click for details.
Food (excluding seasonings) black raspberries 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) broccoli 1 Studies recorded. The consensus is Decreases, Click for details.
Food (excluding seasonings) brown algae 1 Studies recorded. The consensus is Increases, Click for details.
Food (excluding seasonings) carbohydrates 1 Studies recorded. The consensus is Increases, Click for details.
Food (excluding seasonings) cruciferous vegetables (broccoli cabbage) 1 Studies recorded. The consensus is Decreases, Click for details.
Food (excluding seasonings) dairy 1 Studies recorded. The consensus is Increases, Click for details.
Food (excluding seasonings) Goji (berry,juice) 1 Studies recorded. The consensus is Increases, Click for details.
Food (excluding seasonings) grapes 1 Studies recorded. The consensus is Increases, Click for details.
Food (excluding seasonings) green tea 1 Studies recorded. The consensus is Increases, Click for details.
Food (excluding seasonings) high resistant starch 1 Studies recorded. The consensus is Increases, Click for details.
Food (excluding seasonings) Kimchi 1 Studies recorded. The consensus is Decreases, Click for details.
Food (excluding seasonings) linseed(flaxseed) 2 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) Nicotine, Nicotine Patch 1 Studies recorded. The consensus is Increases, Click for details.
Food (excluding seasonings) strawberry 1 Studies recorded. The consensus is Increases, Click for details.
Food (excluding seasonings) tea 1 Studies recorded. The consensus is Decreases, Click for details.
Herb or Spice cannabinoids 1 Studies recorded. The consensus is Decreases, Click for details.
Herb or Spice foeniculum vulgare,fennel 1 Studies recorded. The consensus is Decreases, Click for details.
Herb or Spice glycyrrhizic acid (licorice) 1 Studies recorded. The consensus is Increases, Click for details.
Herb or Spice gynostemma pentaphyllum (Jiaogulan) 1 Studies recorded. The consensus is Increases, Click for details.
Herb or Spice Hawthorn [Crataegus monogyna Jacq.,Crataegus oxyacantha L] 1 Studies recorded. The consensus is Decreases, Click for details.
Herb or Spice hypericin, St. John's Wort 1 Studies recorded. The consensus is Decreases, Click for details.
Herb or Spice jatropha curcas [can be poisonous] 1 Studies recorded. The consensus is Decreases, Click for details.
Herb or Spice laser trilobum l.,kefe cumin 1 Studies recorded. The consensus is Decreases, Click for details.
Herb or Spice nigella sativa seed (black cumin) 1 Studies recorded. The consensus is Decreases, Click for details.
Herb or Spice oplopanax horridus(Devil's Club) 1 Studies recorded. The consensus is Decreases, Click for details.
Herb or Spice Slippery Elm 1 Studies recorded. The consensus is Decreases, Click for details.
Herb or Spice tannic acid 1 Studies recorded. The consensus is Decreases, Click for details.
Herb or Spice triphala 1 Studies recorded. The consensus is Increases, Click for details.
Miscellaneous, food additives, and other odd items bisphenol a (bpa) 1 Studies recorded. The consensus is Increases, Click for details.
Miscellaneous, food additives, and other odd items partial sleep deprivation 2 Studies recorded. The consensus is Increases📓, Click for details.
Miscellaneous, food additives, and other odd items propyl gallate(corn) 1 Studies recorded. The consensus is Decreases, Click for details.
Prebiotics and similar oligosaccharides (prebiotic) 1 Studies recorded. The consensus is Increases, Click for details.
Prebiotics and similar resistant maltodextrin 1 Studies recorded. The consensus is Increases, Click for details.
Prebiotics and similar resistant starch 1 Studies recorded. The consensus is Increases, Click for details.
Prescription - Other chemotherapy (prescription) 1 Studies recorded. The consensus is Increases, Click for details.
Probiotics bifidobacterium longum bb536 (probiotics) 1 Studies recorded. The consensus is Decreases, Click for details.
Probiotics Lactobacillus Johnsonii (probiotic) 1 Studies recorded. The consensus is Increases, Click for details.
Probiotics saccharomyces boulardii (probiotics) 1 Studies recorded. The consensus is Decreases, Click for details.
Sugar and similar levan 1 Studies recorded. The consensus is Increases, Click for details.
Sugar and similar raw potato starch 1 Studies recorded. The consensus is Increases, Click for details.
Vitamins, Minerals and similar iron 1 Studies recorded. The consensus is Increases, Click for details.
Vitamins, Minerals and similar vitamin a 1 Studies recorded. The consensus is Decreases, Click for details.
Vitamins, Minerals and similar zinc 1 Studies recorded. The consensus is Decreases, Click for details.

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