Details about Ruminococcus albus: NCBI 1264

Other Names: ATCC 27210 DSM 20455 JCM 14654 Ruminococcus albus Ruminococcus albus Hungate 1957 strain 7

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Does a specific lab/source detect it?
SourcePercentagesamples
SequentiaBiotech5.128205128205129 %39
AmericanGut0 %18
uBiome0 %834
Thryve91.93548387096774 %372
BiomeSight84.76821192052981 %151

I want to know what End Products this bacteria produces

  • Acetate
  • Bacteriocin: Sactipeptide
  • Ethanol
  • Formate
  • H2
  • Lactate
  • SCFA Short Chain Fatty Acid
  • Succinate

Possible Health Impacts

I would like to know about this bacteria's

Source:   Last Computation: 1/25/2021 9:10:00 AM

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

From Published Science

Based on Studies on PubMed
Medical ConditionDirectionPValue
Atherosclerosis Low1

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

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
barley whole-grain barley 📓 Increases from 1 studies
beta-glucan foods ß-glucan 📓 Increases from 1 studies
beta-glucan foods whole-grain barley 📓 Increases from 1 studies
Food (excluding seasonings) black beans 📓 Increases from 1 studies
Food (excluding seasonings) navy bean 📓 Increases from 1 studies
Food (excluding seasonings) whole-grain barley 📓 Increases from 1 studies
food additives disodium fumarate (food additive) 📓 Increases from 1 studies
ginko ginko 📓 Decreases from 1 studies
Herb or Spice ginko 📓 Decreases from 1 studies
Herb or Spice glycyrrhizic acid (licorice) 📓 Decreases from 1 studies
Herb or Spice gynostemma pentaphyllum (Jiaogulan) 📓 Increases from 1 studies
Herb or Spice licorice 📓 Decreases from 1 studies
Herb or Spice nigella sativa seed (black cumin) 📓 Decreases from 1 studies
Herb or Spice rosmarinus officinalis (rosemary) 📓 Decreases from 1 studies
Herb or Spice Slippery Elm 📓 Increases from 1 studies
Herb or Spice triphala 📓 Increases from 1 studies
Miscellaneous, food additives, and other odd items disodium fumarate (food additive) 📓 Increases from 1 studies
not classified licorice 📓 Decreases from 1 studies
Prebiotics and similar resistant starch 📓 Increases from 1 studies
Prebiotics and similar ß-glucan 📓 Increases from 1 studies
Probiotics saccharomyces boulardii (probiotics) 📓 Increases from 1 studies
Probiotics saccharomyces cerevisiae (probiotics) 📓 Increases from 1 studies
pulse / legumes black beans 📓 Increases from 1 studies
pulse / legumes navy bean 📓 Increases from 1 studies
resistant starch resistant starch 📓 Increases from 1 studies
saccharomyces probiotics saccharomyces boulardii (probiotics) 📓 Increases from 1 studies
saccharomyces probiotics saccharomyces cerevisiae (probiotics) 📓 Increases from 1 studies
whole grains whole-grain barley 📓 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 Ruminococcus albus: Bacteria Interplay


Anonymous (Legacy User)