Details about Lactococcus: NCBI 1357

Other Names: lactic streptococci Lactococcus Lactococcus Schleifer et al. 1986

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Does a specific lab/source detect it?
SourcePercentagesamples
SequentiaBiotech25.641025641025642 %39
AmericanGut38.888888888888886 %18
uBiome33.21342925659472 %834
Thryve55.494505494505496 %364
BiomeSight46.3768115942029 %138

Desired Levels from Some Experts

Low Percentage High Percentage
0 %1 %

I want to know what End Products this bacteria produces

  • 2,3-Butanediol
  • Bacteriocin: Class II
  • Bacteriocin: Class III
  • Bacteriocin: Lanthipeptide I
  • Bacteriocin: LAP
  • Bacteriocin: Sactipeptide
  • Lactic acid
  • Vitamin B1 (thiamine)
  • Vitamin B9 (Folic Acid/Folate)

Possible Health Impacts

I would like to know about this bacteria's

Source:   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]

🔐 From Citizen Science

Login to see more symptoms with Premium. PValue: a E-9 is stronger association then a E-5 or 0.0001

From Published Science

Based on Studies on PubMed
Medical ConditionDirectionPValue
Crohn's Disease Low1
High Blood Pressure Low1
Liver Cirrhosis High1
Liver Cirrhosis Low2
Type 2 Diabetes High1

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
Amino Acid and similar genistein 📓 Increases from 1 studies
Amino Acid and similar polymannuronic acid 📓 Increases from 1 studies
arabinoxylan (prebiotic) arabinoxylan oligosaccharides (prebiotic) 📓 Increases from 1 studies
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
carbon dioxide (breathing techniques) co2 📓 Increases from 1 studies
cinnamon powder or oil cinnamon (oil. spice) 📓 Decreases from 1 studies
clostridium butyricum probiotics clostridium butyricum (probiotics) 📓 Decreases from 1 studies
Diet Style high-fat diets 📓 Decreases from 1 studies
flavonoid supplements genistein 📓 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) soy 📓 Decreases from 1 studies
Food (excluding seasonings) wheat bran 📓 Increases from 1 studies
Food (excluding seasonings) whole-grain barley 📓 Increases from 1 studies
Herb or Spice annatto 📓 Decreases from 1 studies
Herb or Spice cinnamon (oil. spice) 📓 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 Slippery Elm 📓 Increases from 1 studies
Herb or Spice triphala 📓 Increases from 1 studies
high fat diet high-fat diets 📓 Decreases from 1 studies
lactobacillus probiotics - not specific lactobacillus rhamnosus gg (probiotics) 📓 Increases from 1 studies
lactobacillus rhamnosus probiotics lactobacillus rhamnosus gg (probiotics) 📓 Increases from 1 studies
Miscellaneous, food additives, and other odd items co2 📓 Increases from 1 studies
not classified annatto 📓 Decreases from 1 studies
not classified bacillus laterosporus (probiotic) 📓 Decreases from 1 studies
not classified Burdock Root 📓 Decreases from 1 studies
not classified caffeine,(coffee or non-herbal tea) 📓 Increases from 1 studies
not classified cinnamon (oil. spice) 📓 Decreases from 1 studies
not classified clostridium butyricum (probiotics) 📓 Decreases from 1 studies
not classified licorice 📓 Decreases from 1 studies
not classified polyphenols 📓 Decreases from 1 studies
not classified red wine 📓 Increases from 1 studies
oligosaccharide (prebiotic) arabinoxylan oligosaccharides (prebiotic) 📓 Increases from 1 studies
oligosaccharide (prebiotic) sialyllactose (oligosaccharide ) (prebiotic) 📓 Increases from 1 studies
polymannuronate hydrolase supplement polymannuronic acid 📓 Increases from 1 studies
Prebiotics and similar arabinoxylan oligosaccharides (prebiotic) 📓 Increases from 1 studies
Prebiotics and similar resistant starch 📓 Increases from 1 studies
Prebiotics and similar sialyllactose (oligosaccharide ) (prebiotic) 📓 Increases from 1 studies
Prebiotics and similar ß-glucan 📓 Increases from 1 studies
Probiotics clostridium butyricum (probiotics) 📓 Decreases from 1 studies
Probiotics lactobacillus rhamnosus gg (probiotics) 📓 Increases from 1 studies
Probiotics saccharomyces boulardii (probiotics) 📓 Increases from 1 studies
Probiotics vsl#3 (probiotics) 📓 Increases from 1 studies
pulse / legumes black beans 📓 Increases from 1 studies
pulse / legumes navy bean 📓 Increases from 1 studies
pulse / legumes raffinose(sugar beet) 📓 Increases from 1 studies
resistant starch resistant starch 📓 Increases from 1 studies
saccharomyces probiotics saccharomyces boulardii (probiotics) 📓 Increases from 1 studies
soy soy 📓 Decreases from 1 studies
steva sugar stevia 📓 Increases from 1 studies
Sugar and similar galactose (milk sugar) 📓 Increases from 1 studies
Sugar and similar raffinose(sugar beet) 📓 Increases from 1 studies
Sugar and similar stevia 📓 Increases from 1 studies
sugars galactose (milk sugar) 📓 Increases from 1 studies
Vitamins, Minerals and similar Vitamin C (ascorbic acid) 📓 Increases from 1 studies
Vitamins, Minerals and similar vitamin d 📓 Decreases from 2 studies
vsl #3 probiotic mixture vsl#3 (probiotics) 📓 Increases from 1 studies
wheat wheat bran 📓 Increases from 1 studies
whole grains raffinose(sugar beet) 📓 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 Lactococcus: Bacteria Interplay


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