[Clostridium] innocuum Details: NCBI 1522, gram-negative or unknown [species]

| [Clostridium] innocuum| ATCC 14501| BCRC 14517| CCRC 14517| CCRC:14517| CCUG 36763| Clostridium innocuum| Clostridium innocuum Smith and King 1962| DSM 1286| JCM 1292| NCIMB 10674

  1. Normal Gut Microbiota: Clostridium innocuum is commonly found in the human gastrointestinal tract and is considered part of the normal gut microbiota. The gut microbiota plays a crucial role in various aspects of health, including digestion, metabolism, and immune function.

  2. Anaerobic Bacterium: Being anaerobic, Clostridium innocuum thrives in environments with low oxygen levels, such as the colon. Its presence in the gut is generally considered normal and contributes to the overall diversity of the microbial community.

  3. Metabolic Activities: Like other Clostridium species, Clostridium innocuum is involved in the fermentation of various substrates in the gut. This fermentation process can contribute to the production of short-chain fatty acids (SCFAs) and other metabolites, which may have implications for gut health.

  4. Associations with Infections: While Clostridium innocuum is typically regarded as a part of the normal gut microbiota, under certain circumstances, it has been associated with infections, particularly in immunocompromised individuals. Infections may involve the bloodstream or other sites.

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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 [Clostridium] innocuum

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 2.82 0 0 10 5310 0 2529 594 198 987 0 1140 0 %ile 100 %ile
thorne 100 129 1620 0 1208 560.6 476 330.2 208 974 0 %ile 100 %ile
thryve 74.01 0 240 22 641 0 7536 843.5 154 3414.6 0 732 7.4 %ile 90.2 %ile

External Reference Ranges for [Clostridium] innocuum

[Clostridium] innocuum (NCBI 1522) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 0 0 0 0
XenoGene 0 100 0 0.01
Statistic by Lab Source for [Clostridium] innocuum
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSightRdp 12.903 %   0.043 %  0.03 % 4.0 31
bugspeak 100 %   0.013 %  % 1.0 1
CerbaLab 100 %   0.161 %  0.106 % 3.0 3
CosmosId 78.125 %   0.058 %  0.103 % 25.0 32
custom 13.115 %   0.027 %  0.044 % 8.0 61
es-xenogene 58.621 %   0.079 %  0.127 % 17.0 29
Medivere 100 %   0.022 %  0.026 % 7.0 7
SequentiaBiotech 25 %   0.034 %  0.056 % 9.0 36
Thorne 85.577 %   0.06 %  0.101 % 89.0 104
Thryve 75.252 %   0.082 %  0.326 % 1046.0 1390

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Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
Food (excluding seasonings) brown algae 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) dairy 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) linseed(flaxseed) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice Slippery Elm 2 Studies recorded. The consensus is Increases👶, Click for details.
Miscellaneous, food additives, and other odd items partial sleep deprivation 1 Studies recorded. The consensus is Increases📓, Click for details.

Foods Containing the [Clostridium] innocuum 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.

Surstromming - Fermented Herring (Sweden) Weight: 0.1215 tomato sour soup metagenome Weight: 0.08077 Gappal seche, Burkina Faso Weight: 0.02579 Kwerionik, Uganda Weight: 0.02155 Nono, Nigeria Weight: 0.01975 Millet dough(Ghana) Weight: 0.01749 Mawe from maize fermented 48h, Benin Weight: 0.01474 Obushera, Uganda Weight: 0.01181 Ogi from maize, Nigeria Weight: 0.01162 Boule d'akassa (Burkina Faso) Weight: 0.0107 Mawe from maize fermented 12h, Benin Weight: 0.01021 Mawe from sorghum fermented 48h, Benin Weight: 0.005422 Fura, Ghana Weight: 0.005087

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