Sphingobacterium Details: NCBI 28453, gram-negative or unknown [genus]

| Sphingobacterium| Sphingobacterium Yabuuchi et al. 1983 emend. Wauters et al. 2012

  1. Opportunistic Infections: Sphingobacterium species have been associated with opportunistic infections in humans. These infections may occur in individuals with weakened immune systems, chronic diseases, or those undergoing medical procedures. Sphingobacterium species have been isolated from various clinical samples, including blood, respiratory specimens, and wounds.

  2. Clinical Manifestations: Infections caused by Sphingobacterium species can present with a range of clinical manifestations. Common infections associated with these bacteria include respiratory tract infections, bloodstream infections, and infections related to medical devices, such as catheters.

  3. Antibiotic Resistance: Some Sphingobacterium species have been reported to exhibit antibiotic resistance, which can complicate the treatment of infections caused by these bacteria. Antibiotic susceptibility testing is essential to guide appropriate treatment.

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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 Sphingobacterium

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 1.24 10 72005 0 29508 2913.9 122 13568.6 0 476 0 %ile 100 %ile
biomesight 88.64 0 1520 150 1860 0 4973 1259.1 720 1894.8 0 2220 9.7 %ile 90.9 %ile
thorne 100 21 413 0 303 95.5 54 105.7 24 98 0 %ile 100 %ile
thryve 14.62 0 5 13 5310 0 897 74.4 23 419.8 13 45 8 %ile 100 %ile
ubiome 0.13 0 22 22 22 22 22 0 %ile 99 %ile

External Reference Ranges for Sphingobacterium

Sphingobacterium (NCBI 28453) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 0 36.29 0 0.0036
Statistic by Lab Source for Sphingobacterium
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
AmericanGut 26.667 %   1.806 %  3.596 % 4.0 15
BiomeSight 94.772 %   0.13 %  0.187 % 2810.0 2965
BiomeSightRdp 12.903 %   0.005 %  0.005 % 4.0 31
CerbaLab 100 %   0.007 %  0.004 % 3.0 3
custom 8.197 %   0.004 %  0.004 % 5.0 61
es-xenogene 13.793 %   0.029 %  0.006 % 4.0 29
Medivere 100 %   0.105 %  0.162 % 7.0 7
SequentiaBiotech 5.556 %   0.016 %  0.005 % 2.0 36
Thorne 84.615 %   0.006 %  0.008 % 88.0 104
Thryve 14.152 %   0.007 %  0.039 % 197.0 1392
Tiny 50 %   0.001 %  % 1.0 2
uBiome 0.126 %   0.002 %  % 1.0 792

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Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
Amino Acid and similar Taxifolin 1 Studies recorded. The consensus is Decreases👪, Click for details.

Foods Containing the Sphingobacterium 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) Unpasteurised Cow, rind Weight: 34.68 Piedmont hard cheese Weight: 5.606 Ricotta Weight: 3.433 Saint Nectaire Cheese (France) Weight: 2.907 Soumaintrain Cheese(France) Weight: 1.456 Cheese Weight: 0.7942 Malaysian fermented fish sauce Weight: 0.237 Pecorino(Italian Cheese) Weight: 0.2046 Hard cheese (Cheddar, Emmental type) Unpasteurised Cow Weight: 0.1754 Soft - ripened cheese Unpasteurised Cow Weight: 0.1706 Caipira cheese Weight: 0.1348 Hard cheese (Cheddar, Emmental type) Pasteurised Cow Weight: 0.1112 Robiola di Roccaverano Cheese (Italy) Weight: 0.09767 Firm - ripened cheeses Unpasteurised Cow Weight: 0.07806 Serro cheese, cow milk Weight: 0.06058 Surstromming - Fermented Herring (Sweden) Weight: 0.04881 Soft - ripened cheese Unpasteurised Goat Weight: 0.04604 Beer Sour Flanders Red Ale Weight: 0.04601 Swiss-Dutch-type cheese Weight: 0.04552 Hard cheese (Cheddar, Emmental type) Pasteurised Sheep, rind Weight: 0.04139 Reblochon Cheese (France) Weight: 0.03976 Betlehem cheese Weight: 0.03087 Sausage, Cyprus: Limassol Weight: 0.0295 Serrano cheese, cow milk Weight: 0.02318 Paipa cheese Weight: 0.02189 Ham fermented for 4 years Weight: 0.0208 Campo das Vertentes cheese Weight: 0.01866 Chinese fish sauce Weight: 0.01517 Fermented glutinous rice Weight: 0.01517 Pasteurized Carotene Weight: 0.01447 Curd cheese, cow milk Weight: 0.01372 Sufu - Formented tofu Weight: 0.01195 Jarlsberg cheese Weight: 0.01084 Liqvan cheese cheese Weight: 0.01002 Colonial cheese, cow milk Weight: 0.009396 yoghurt fermentation Weight: 0.005329 Arax cheese Weight: 0.004581 Sausage, Cyprus: Paphos Weight: 0.004439 Cheddar cheese Weight: 0.003733 Greek kefir Weight: 0.001138

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