Senegalimassilia anaerobia Details: NCBI 1473216, high G+C gram-positive [species]

| "Senegalemassilia anaerobia" Lagier et al. 2013| CSUR P147| DSM 25959| Senegalemassilia anaerobia| Senegalimassilia anaerobia| Senegalimassilia anaerobia corrig. Lagier et al. 2014| strain JC110

  1. Invasive Infections: Streptococcus constellatus has been associated with various invasive infections, such as abscesses, septicemia, and endocarditis. Infections can occur in multiple body sites, including the oral cavity, respiratory tract, and abdomen.

  2. Abscess Formation: The bacterium has been linked to the formation of abscesses, particularly in areas such as the brain, liver, and abdomen.

  3. Respiratory Infections: Streptococcus constellatus is part of the normal flora of the upper respiratory tract, and it has been implicated in respiratory infections, including pneumonia.

  4. Bacteremia: In some cases, Streptococcus constellatus can cause bacteremia, where the bacteria enter the bloodstream, potentially leading to systemic infections.

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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 Senegalimassilia anaerobia

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 0.71 20 5147 0 3660 886.7 173 1414.9 20 5147 0 %ile 100 %ile
thryve 32.49 0 20 1 4123 0 5095 734.2 140 2224.9 0 1126 0 %ile 97.5 %ile

External Reference Ranges for Senegalimassilia anaerobia

Senegalimassilia anaerobia (NCBI 1473216) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Microba Co-Biome 0 1570 0 0.157
Statistic by Lab Source for Senegalimassilia anaerobia
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSightRdp 3.226 %   0.002 %  % 1.0 31
CosmosId 34.375 %   0.114 %  0.164 % 11.0 32
custom 3.279 %   0.009 %  0 % 2.0 61
SequentiaBiotech 8.333 %   0.052 %  0.061 % 3.0 36
Thryve 32.158 %   0.068 %  0.201 % 447.0 1390

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Data Contradictions — Limits of Certainity

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General Substance Specific Substance Effect
flavonoids, polyphenols etc quercetin,resveratrol 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) cranberry bean flour 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.
Miscellaneous, food additives, and other odd items partial sleep deprivation 1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar oligosaccharides (prebiotic) 1 Studies recorded. The consensus is Increases📓, Click for details.
Sugar and similar raffinose(sugar beet) 1 Studies recorded. The consensus is Increases📓, Click for details.

Foods Containing the Senegalimassilia anaerobia 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.

Mawe from sorghum fermented 12h, Benin Weight: 0.1703 Mawe from sorghum fermented 48h, Benin Weight: 0.1369 Gappal seche, Burkina Faso Weight: 0.1241 Maize dough, Ghana Weight: 0.1093 Ogi from maize, Nigeria Weight: 0.1075 Cassava dough, Ghana Weight: 0.09928 Obushera, Uganda Weight: 0.09096 Nono, Nigeria Weight: 0.08042 Kwerionik, Uganda Weight: 0.0704 Beer Sour Flanders Red Ale Weight: 0.06902 Motoho fermented 72h, South Africa Weight: 0.06852 Boule d'akassa (Burkina Faso) Weight: 0.06154 Millet dough(Ghana) Weight: 0.05823 Fura, Ghana Weight: 0.03943 Fermented finger millet Weight: 0.03484 Ogi from sorghum, Nigeria Weight: 0.03352 Mawe from maize fermented 48h, Benin Weight: 0.03216 Wara, Nigeria Weight: 0.01894 Ghee, Uganda Weight: 0.0189 Mawe from maize fermented 12h, Benin Weight: 0.01786 Tonton, Uganda Weight: 0.01737

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