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

Anaerobutyricum hallii Details: NCBI 39488, gram-negative or unknown [species]

| Anaerobutyricum hallii| Anaerobutyricum hallii (Holdeman and Moore 1974) Shetty et al. 2018| ATCC 27751| DSM 3353| Eubacterium hallii| Eubacterium hallii Holdeman and Moore 1974| VPI B4-27

  1. Short-Chain Fatty Acid Production: Bacteria in the gut, including Anaerobutyricum hallii, are involved in the fermentation of dietary fibers, leading to the production of short-chain fatty acids (SCFAs). SCFAs have been associated with various health benefits, including providing a energy source for colonocytes and influencing immune function.

  2. Metabolic Functions: Some gut bacteria play a role in the metabolism of certain compounds and contribute to overall metabolic processes. The specific metabolic functions of Anaerobutyricum hallii would need to be studied in detail.

  3. Association with Health Conditions: Changes in the abundance or diversity of specific bacterial species in the gut have been linked to various health conditions, such as inflammatory bowel diseases, metabolic disorders, and obesity. However, the specific associations and mechanisms may vary for different bacterial species.

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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 Anaerobutyricum hallii

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 5.12 0 0 109 40210 0 22331 6931.9 4115 7856.9 0 11680 0 %ile 100 %ile
thorne 100 703 15529 0 12227 5243.7 4273 3563.2 1837 7683 0 %ile 100 %ile
thryve 93.86 17 13407 199 62220 0 42686 9635 5170 16863 0 16787 11.1 %ile 97.9 %ile
ubiome 0.13 0 171 171 171 171 171 0 %ile 99 %ile

External Reference Ranges for Anaerobutyricum hallii

Anaerobutyricum hallii (NCBI 39488) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 777.46 3078.4 0.0777 0.3078
XenoGene 10000 30000 1 3
Statistic by Lab Source for Anaerobutyricum hallii
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSightRdp 28.125 %   0.164 %  0.197 % 9.0 32
bugspeak 100 %   0.033 %  % 1.0 1
CerbaLab 100 %   0.197 %  0.091 % 3.0 3
CosmosId 84.375 %   1.11 %  1.153 % 27.0 32
custom 28.814 %   1.325 %  0.948 % 17.0 59
es-xenogene 65.517 %   1.079 %  0.756 % 19.0 29
Microba 71.429 %   0.732 %  0.597 % 20.0 28
SequentiaBiotech 88.889 %   0.427 %  0.39 % 32.0 36
Thorne 85.227 %   0.35 %  0.315 % 75.0 88
Thryve 94.288 %   0.943 %  1.692 % 1304.0 1383
Tiny 100 %   1.212 %  % 1.0 1
uBiome 0.126 %   0.017 %  % 1.0 792

Symptoms Associated with Anaerobutyricum hallii 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 Anaerobutyricum hallii 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.

Kwerionik, Uganda Weight: 0.7874 Gappal seche, Burkina Faso Weight: 0.7075 Millet dough(Ghana) Weight: 0.573 Nono, Nigeria Weight: 0.5714 Boule d'akassa (Burkina Faso) Weight: 0.4803 Beer Sour Flanders Red Ale Weight: 0.4509 Ogi from sorghum, Nigeria Weight: 0.374 Fermented finger millet Weight: 0.3231 Cider - Dry Weight: 0.2617 Obushera, Uganda Weight: 0.2055 Beer Belgian Strong Dark Ale Weight: 0.1974 Mawe from maize fermented 48h, Benin Weight: 0.193 Motoho fermented 72h, South Africa Weight: 0.1778 Maize dough, Ghana Weight: 0.1515 Ghee, Uganda Weight: 0.1309 Mawe from sorghum fermented 12h, Benin Weight: 0.1297 Ogi from maize, Nigeria Weight: 0.1278 Portuguese Painho de Porco Iberico fermented sausages Weight: 0.09155 Wara, Nigeria Weight: 0.0745 Cassava dough, Ghana Weight: 0.0657 Mawe from sorghum fermented 48h, Benin Weight: 0.06506 Fura, Ghana Weight: 0.05469 Tonton, Uganda Weight: 0.02805 Beer American Wild Ale Weight: 0.01897 Mawe from maize fermented 12h, Benin Weight: 0.01531 Curd cheese, cow milk Weight: 0.009379 Chinese fish sauce Weight: 0.005093 yoghurt fermentation Weight: 0.001006

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
Diet Style dietary fiber 2 Studies recorded. The consensus is Increases👶📓, Click for details.
Diet Style gluten-free diet 1 Studies recorded. The consensus is Decreases👶, Click for details.
Diet Style high fiber diet 2 Studies recorded. The consensus is Increases👶📓, Click for details.
Food (excluding seasonings) cruciferous vegetables (broccoli cabbage) 2 Studies recorded. The consensus is Increases👶📓, Click for details.
Food (excluding seasonings) gluten 1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice Slippery Elm 1 Studies recorded. The consensus is Increases👶, Click for details.
Not Classified Nitrogen Dioxide (Urban air pollutant) 1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar partially hydrolyzed guar gum 1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar resistant starch 2 Studies recorded. The consensus is Increases👶📓, Click for details.

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