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

Intestinibacter bartlettii Details: NCBI 261299, gram-negative or unknown [species]

| ATCC BAA-827| CCUG 48940| Clostridium bartlettii| Clostridium bartlettii Song et al. 2004| DSM 16795| Intestinibacter bartlettii| Intestinibacter bartlettii (Song et al. 2004) Gerritsen et al. 2014| WAL 16138

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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 Intestinibacter bartlettii

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 2.38 0 0 20 22270 0 11962 2731.5 1225 4709.6 0 4621 0 %ile 100 %ile
thryve 75.63 0 967 43 2617 0 11358 1762.4 458 4896 0 2902 8 %ile 90.4 %ile

External Reference Ranges for Intestinibacter bartlettii

Intestinibacter bartlettii (NCBI 261299) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Statistic by Lab Source for Intestinibacter bartlettii
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSightRdp 28.125 %   0.037 %  0.049 % 9.0 32
CosmosId 62.5 %   0.509 %  0.689 % 20.0 32
custom 6.78 %   0.119 %  0.147 % 4.0 59
es-xenogene 3.448 %   0.032 %  % 1.0 29
SequentiaBiotech 52.778 %   0.131 %  0.123 % 19.0 36
Thryve 76.356 %   0.184 %  0.59 % 1056.0 1383
Tiny 100 %   0.218 %  % 1.0 1

Symptoms Associated with Intestinibacter bartlettii 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 Intestinibacter bartlettii 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.

Motoho fermented 72h, South Africa Weight: 0.1485 Fermented finger millet Weight: 0.06149 Mawe from sorghum fermented 12h, Benin Weight: 0.04703 Maize dough, Ghana Weight: 0.04478 Mawe from sorghum fermented 48h, Benin Weight: 0.03253 Cassava dough, Ghana Weight: 0.02774 Ogi from maize, Nigeria Weight: 0.02759 Obushera, Uganda Weight: 0.02244 Mawe from maize fermented 48h, Benin Weight: 0.01474 Mawe from maize fermented 12h, Benin Weight: 0.01404 Tonton, Uganda Weight: 0.01336 Millet dough(Ghana) Weight: 0.01211 Ogi from sorghum, Nigeria Weight: 0.01073 Boule d'akassa (Burkina Faso) Weight: 0.0107 Gappal seche, Burkina Faso Weight: 0.00737 Nono, Nigeria Weight: 0.007054 Swiss-Dutch-type cheese Weight: 0.004697 Wara, Nigeria Weight: 0.003788

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
Food (excluding seasonings) cranberry bean flour 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) palm kernel meal 1 Studies recorded. The consensus is Increases📓, Click for details.
Not Classified Mold and Home Dampness 1 Studies recorded. The consensus is Increases👶, Click for details.
Prescription - Other metformin (prescription) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Vitamins, Minerals and similar Lithium 1 Studies recorded. The consensus is Increases📓, Click for details.

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