Desulfovibrio Details: NCBI 872, gram-negative or unknown [genus]

| "Sporovibrio" Starkey 1938| Desulfomonas| Desulfomonas Moore et al. 1976| Desulfovibrio| Desulfovibrio Kluyver and van Niel 1936 (Approved Lists 1980) emend. Loubinoux et al. 2002| Sporovibrio

1. Infections: Desulfovibrio species have been implicated in various infections, particularly in the context of wounds or deep tissue infections. The ability of these bacteria to thrive in anaerobic conditions allows them to colonize environments with low oxygen levels.

2. Gut Health: Desulfovibrio species are part of the human gut microbiota. In some cases, an overgrowth of sulfate-reducing bacteria, including Desulfovibrio, in the gut has been associated with inflammatory bowel diseases (IBD) such as ulcerative colitis and Crohn's disease. The increased production of hydrogen sulfide by these bacteria may contribute to gut inflammation.

3. Hydrogen Sulfide Production: Desulfovibrio bacteria are capable of producing hydrogen sulfide (H2S) during sulfate reduction. Hydrogen sulfide is a toxic gas, and elevated levels can have various health effects. In the gastrointestinal tract, excessive hydrogen sulfide production may contribute to gastrointestinal symptoms and inflammation.

4. Correlation with Diseases: Some studies have suggested a potential association between the presence of sulfate-reducing bacteria, including Desulfovibrio, and certain diseases. However, establishing a direct causative link can be challenging, as the composition of the gut microbiota is influenced by various factors, including diet, genetics, and environmental exposures.

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Other Sources for more information:

• Immune Epitope Database
• The NCBI taxonomy database
• UniProt
• Immune Epitope Taxonomy Database (IEDB)
• AI Engines For more Details: Perplexity  Kagi Labs  You 

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 Desulfovibrio

• Frequency - how often do samples show this bacteria
• UD - An alternative statistical algorithm (which factors in the frequency)
• Kaltoft-Moldrup Heuristic Using uploaded data
• Lab Low and High are calculated using the formula that most labs use: Mean - 2 Standard Deviation to Mean + 2 Standard Deviation

These are values that are computed from lab specific samples (Patent Pending)

Lab	Frequency	UD-Low	UD-High	KM Low	KM High	Lab Low	Lab High	Mean	Median	Standard Deviation	Box Plot Low	Box Plot High	KM Percentile Low	KM Percentile High
Other Labs	4.59	0	0	10	41611	0	20898	5749	1902	7728.9	0	18017	0 %ile	100 %ile
biomesight	77.62	0	840	20	3690	0	11642	2235.4	260	4799.1	0	3540	8 %ile	91.1 %ile
thorne	100			52	8132	0	4811	1077.5	277	1904.9	0	435	0 %ile	100 %ile
thryve	84.3	0	4592	65	7063	0	15844	4048.8	2130	6018	0	8399	8 %ile	90.7 %ile
ubiome	48.16	0	800	19	11258	0	23037	5820.1	1990	8784	0	15351	0 %ile	92 %ile

External Reference Ranges for Desulfovibrio

Desulfovibrio (NCBI 872) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
Medivere	0	1000	0	0.1
Jason Hawrelak	0	1500	0	0.15
GanzImmun Diagostics	0	3000	0	0.3
Lab Teletest	0	5000	0	0.5
Thorne (20/80%ile)	2.42	1126.8	0.0002	0.1127

Statistic by Lab Source for Desulfovibrio

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
AmericanGut	60 %	0.347 %	0.403 %	9.0	15
BiomeSight	82.699 %	0.215 %	0.454 %	2433.0	2942
BiomeSightRdp	81.25 %	0.512 %	1.144 %	26.0	32
bugspeak	100 %	0.005 %	%	1.0	1
CerbaLab	100 %	0.13 %	0.157 %	3.0	3
CosmosId	21.875 %	0.312 %	0.312 %	7.0	32
custom	63.934 %	0.649 %	0.813 %	39.0	61
es-xenogene	96.552 %	0.084 %	0.149 %	28.0	29
GanzimmunDiag	100 %	0.842 %	0 %	3.0	3
Medivere	100 %	1.456 %	1.366 %	7.0	7
Microba	35.714 %	0.176 %	0.169 %	10.0	28
SequentiaBiotech	55.556 %	1.176 %	0.638 %	20.0	36
Thorne	84.946 %	0.05 %	0.125 %	79.0	93
Thryve	81.372 %	0.373 %	0.575 %	1127.0	1385
Tiny	100 %	0.012 %	%	1.0	1
uBiome	47.98 %	0.579 %	0.879 %	380.0	792

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Amino Acid and similar	punicic acid	1 Studies recorded. The consensus is Decreases📓, Click for details.
Amino Acid and similar	pyruvate	1 Studies recorded. The consensus is Increases📓, Click for details.
Amino Acid and similar	Taxifolin	1 Studies recorded. The consensus is Increases👶, Click for details.
Amino Acid and similar	Theanine	1 Studies recorded. The consensus is Decreases👶, Click for details.
Antibiotics, Antivirals etc	azithromycin,(antibiotic)s[CFS]	2 Studies recorded. The consensus is Decreases👶📓, Click for details.
Antibiotics, Antivirals etc	florfenicol (antibiotic)s	2 Studies recorded. The consensus is Decreases👶📓, Click for details.
Common Supplements	colostrum	1 Studies recorded. The consensus is Decreases👶, Click for details.
Common Supplements	quercetin	1 Studies recorded. The consensus is Decreases📓, Click for details.
Common Supplements	Tributyrin	2 Studies recorded. The consensus is Increases👶📓, Click for details.
Diet Style	animal-based diet	1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	enriched butter diet	1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	high animal protein diet	1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	high saturated milk fat diet	1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	high-fat diets	3 Studies recorded. The consensus is Decreases👶📓, Click for details.
Diet Style	high-protein diet	1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	high-saturated fat diet	1 Studies recorded. The consensus is Decreases📓, Click for details.
Diet Style	ketogenic diet	3 Studies recorded. The consensus is Increases👶📓, Click for details.
Drug or "Non-drug"	florfenicol	2 Studies recorded. The consensus is Decreases👶📓, Click for details.
Drug or "Non-drug"	nsaid	1 Studies recorded. The consensus is Increases📓, Click for details.
flavonoids, polyphenols etc	Methionine	1 Studies recorded. The consensus is Increases👶, Click for details.
flavonoids, polyphenols etc	polyphenols	1 Studies recorded. The consensus is Decreases👶, Click for details.
flavonoids, polyphenols etc	quebracho	1 Studies recorded. The consensus is Decreases📓, Click for details.
flavonoids, polyphenols etc	quercetin,resveratrol	3 Studies recorded. The consensus is Decreases👶📓, Click for details.
flavonoids, polyphenols etc	resveratrol (grape seed/polyphenols/red wine)	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	barley	3 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	black raspberries	4 Studies recorded. The consensus is Decreases👶📓, Click for details.
Food (excluding seasonings)	extra virgin olive oil	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	grapes	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	high red meat	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Krill Oil	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	lard	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	milk-derived saturated,fat	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Miso	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	pea (fiber, protein)	3 Studies recorded. The consensus is Increases👶👪📓, Click for details.
Food (excluding seasonings)	Pistachio	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	vegetarians	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	berberine	4 Studies recorded. The consensus is Increases👶👪📓, Click for details.
Herb or Spice	Bofutsushosan	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	chamaemelum nobile,chamomile	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	cinnamon (oil. spice)	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	Citrus Fruit Extract	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	Codonopsis pilosula	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	Dangshen	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	garlic (allium sativum)	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	ginger	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	Shen Ling Bai Zhu San	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	bile (acid/salts)	2 Studies recorded. The consensus is Increases📓, Click for details.
Miscellaneous, food additives, and other odd items	smoking	1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar	chicory (prebiotic)	1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar	inulin (prebiotic)	6 Studies recorded. The consensus is Decreases👶📓, Click for details.
Prebiotics and similar	mannooligosaccharide (prebiotic)	1 Studies recorded. The consensus is Decreases👶, Click for details.
Prebiotics and similar	partially hydrolysed guar gum,fructo-oligosaccharides (prebiotic)	1 Studies recorded. The consensus is Decreases👶, Click for details.
Prebiotics and similar	resistant starch	1 Studies recorded. The consensus is Increases👶, Click for details.
Prescription - Other	Morphine	1 Studies recorded. The consensus is Decreases👶, Click for details.
Prescription - Other	proton-pump inhibitors (prescription)	3 Studies recorded. The consensus is Increases👶👪📓, Click for details.
Probiotics	bacillus coagulans (probiotics)	1 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics	bacillus subtilis (probiotics)	2 Studies recorded. The consensus is Increases👶📓, Click for details.
Probiotics	bifidobacterium animalis lactis (probiotics)	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	bifidobacterium pseudocatenulatum,(probiotics)	2 Studies recorded. The consensus is Increases👶📓, Click for details.
Probiotics	clostridium butyricum (probiotics),Miya,Miyarisan	2 Studies recorded. The consensus is Decreases👶📓, Click for details.
Probiotics	lactobacillus kefiri (NOT KEFIR)	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	lactobacillus plantarum (probiotics)	5 Studies recorded. The consensus is Decreases👶📓, Click for details.
Probiotics	lactobacillus rhamnosus gg (probiotics)	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	Pediococcus pentosaceus	1 Studies recorded. The consensus is Decreases👶, Click for details.
Sugar and similar	chitosan,(sugar)	1 Studies recorded. The consensus is Decreases👶, Click for details.
Sugar and similar	lactulose	1 Studies recorded. The consensus is Decreases📓, Click for details.
Vitamins, Minerals and similar	iron	2 Studies recorded. The consensus is Increases👶📓, Click for details.
Vitamins, Minerals and similar	vitamin a	3 Studies recorded. The consensus is Decreases👶📓, Click for details.
Vitamins, Minerals and similar	Vitamin B9,folic acid	2 Studies recorded. The consensus is Increases👶📓, Click for details.
Vitamins, Minerals and similar	zinc	2 Studies recorded. The consensus is Increases👶📓, Click for details.

Foods Containing the Desulfovibrio 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.

Beer Sour Flanders Red Ale Weight: 0.5614 Malaysian fermented fish sauce Weight: 0.2676 Portuguese Painho de Porco Iberico fermented sausages Weight: 0.189 Palm wine Weight: 0.1887 Trentingrana Cheese (Italy) Weight: 0.1295 Cheese, Emmental Weight: 0.05992 Fermented glutinous rice Weight: 0.04072 Robiola di Roccaverano Cheese (Italy) Weight: 0.03677 Kefir grain Weight: 0.03301 Caipira cheese Weight: 0.01405 Kefir Weight: 0.007892 Mozzarella cheese Weight: 0.007442 Teff dough fermented Weight: 0.005437 Swiss-Dutch-type cheese Weight: 0.004763 Dehulled maize dough fermented 12h, Ghana Weight: 0.004192 Sausage, Cyprus: Limassol Weight: 0.003393 yoghurt fermentation Weight: 0.0008392273035308055

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