Details about Parasporobacterium paucivorans: NCBI 115544

Other Names: DSM 15970 NCCB 100052 Parasporobacterium paucivorans Parasporobacterium paucivorans Lomans et al. 2004 strain SYR1

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DSM 15970 NCCB 100052 Parasporobacterium paucivorans Parasporobacterium paucivorans Lomans et al. 2004 strain SYR1

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Does a specific lab/source detect it?

Source	Percentage	samples
SequentiaBiotech	7.6923076923076925 %	39
AmericanGut	0 %	18
uBiome	11.390887290167866 %	834
Thryve	41.36986301369863 %	365
BiomeSight	0 %	139

I want to know what End Products this bacteria produces No information available Possible Health Impacts

I would like to know about this bacteria's Parent Bacteria/Taxa general information (from DataPunk) NCBI Technical Literature Genome Interactions with Other Bacteria (Citizen Science) There are 0 interactions reported from conventional science, This is reported in ? of 1408 samples

Source: All Labs Combines uBiome Thryve American Gut SequentiaBiotech BiomeSight   By Log(value) By Value (per million) By Percentage Last Computation: 1/16/2021 9:02:00 AM

If you have multiples samples, there is a time line option, click here, pick your samples and then click [My Taxon Time Line]

I would like to know what can change the quality that I have

• If I want to know that a substance also changes, then I just click on it
• If I want to know which study this information comes from, then I just clink in increases or decreases

You can compare microbiome impact of these by checking the desired items (try keeping the numbers below six(6) and clicking

📓 - direct citation | 👪 - Impacts Parent Taxa | 👶 - Impacts Child Taxa | 🧙 - Inferred
Search Hints: Spice | Herb | Vitamin | Probiotics | Diet | Food | Amino |Flavonoids

General Substance	Specific Substance	Effect
flavonoids, polyphenols etc	quercetin,resveratrol	👪 Decreases from 1 studies
flaxseed	linseed(flaxseed)	👪 Decreases from 1 studies
Food (excluding seasonings)	linseed(flaxseed)	👪 Decreases from 1 studies
Food (excluding seasonings)	walnuts	👪 Increases from 1 studies
Herb or Spice	glycyrrhizic acid (licorice)	📓 Decreases from 2 studies
Herb or Spice	licorice	📓 Decreases from 2 studies
Herb or Spice	Slippery Elm	📓 Increases from 2 studies
Herb or Spice	triphala	📓 Increases from 2 studies
not classified	licorice	📓 Decreases from 2 studies
Probiotics	Lactobacillus salivarius UCC118	👪 Decreases from 1 studies
Probiotics	saccharomyces boulardii (probiotics)	👪 Increases from 1 studies
quercetin supplement	quercetin,resveratrol	👪 Decreases from 1 studies
resveratrol	quercetin,resveratrol	👪 Decreases from 1 studies
saccharomyces probiotics	saccharomyces boulardii (probiotics)	👪 Increases from 1 studies
walnuts nuts	walnuts	👪 Increases from 1 studies

A P-value below 0.0001 is the recommended threshold. A larger R-Square valye means a stronger relationship. This is unpublished data using Properitary Artificial Intelligence.

🔐 Details about Parasporobacterium paucivorans: Bacteria Interplay

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