Brevibacterium Details: NCBI 1696, high G+C gram-positive [genus]
| Brevibacterium| Brevibacterium Breed 1953
Cheese Ripening:
Brevibacterium linens, a species within the genus, is well-known for its role in the ripening of certain types of cheeses. It contributes to the characteristic flavors and aromas of these cheeses.
Environmental Distribution:
Brevibacterium species are found in diverse environments, including soil, water, and the skin of humans and other animals. They are part of the natural microbial communities in these environments.
Biodegradation:
Some Brevibacterium species have been studied for their ability to degrade organic compounds. They play a role in biodegradation processes and contribute to environmental cycling of nutrients.
Skin Microbiota:
Brevibacterium species are part of the human skin microbiota. They are typically present on the skin's surface and are involved in the complex microbial communities that inhabit various body sites.
No Known Pathogenicity:
Generally, Brevibacterium species are not considered pathogenic to humans. They are more often studied for their ecological roles, applications in food production, and contributions to microbial communities.
A lot more information is available when you are logged in and raise the display level
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 Brevibacterium
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
1.28
1
397
0
230
68.2
40
82.3
0
160
0 %ile
100 %ile
biomesight
7.96
0
0
10
10580
0
2407
322.7
60
1063.2
0
380
0 %ile
100 %ile
thorne
100
4
166
0
109
34.7
15
37.7
9
79
0 %ile
100 %ile
thryve
11.19
0
1
2971
0
1076
184.5
36
454.8
6
176
0 %ile
100 %ile
ubiome
7.6
0
0
18
21341
0
8487
1393.8
236
3618.9
0
1174
0 %ile
100 %ile
External Reference Ranges for Brevibacterium
Brevibacterium (NCBI 1696) per million
Source of Ranges
Low Boundary
High Boundary
Low Boundary %age
High Boundary %age
XenoGene
0
1000
0
0.1
Thorne (20/80%ile)
4.12
10.2
0.0004
0.001
Statistic by Lab Source for Brevibacterium
These desired values are reported from the lab reports
Lab
Frequency Seen
Average
Standard Deviation
Sample Count
Lab Samples
AmericanGut
6.667 %
0.04 %
%
1.0
15
BiomeSight
7.993 %
0.043 %
0.14 %
237.0
2965
bugspeak
100 %
0.005 %
%
1.0
1
CerbaLab
66.667 %
0 %
0 %
2.0
3
custom
14.754 %
0.005 %
0.002 %
9.0
61
es-xenogene
93.103 %
0.007 %
0.005 %
27.0
29
Medivere
100 %
0.004 %
0.003 %
7.0
7
Thorne
84.615 %
0.002 %
0.004 %
88.0
104
Thryve
11.279 %
0.019 %
0.058 %
157.0
1392
Tiny
50 %
0.001 %
%
1.0
2
uBiome
7.576 %
0.139 %
0.362 %
60.0
792
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Foods Containing the Brevibacterium 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.
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