SELECT TOP (1000) [Source] ,[Taxon] ,[LowValue] ,[HighValue] ,[LowPCile] ,[HighPCile] FROM [DB_A5D9F7_Lassesen].[dbo].[JasonH]

Butyricicoccus faecihominis Details: NCBI 1712515, gram-negative or unknown [species]

| Butyricicoccus faecihominis| Butyricicoccus faecihominis Takada et al. 2016| Butyricicoccus sp. KS-2| DSM 100989| JCM 31056| strain KS-2| YIT 12789

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Statistics NCBI Data Punk End Products Produced

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 Butyricicoccus faecihominis

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 1.5 130 15204 0 11427 3611.9 2376 3987.5 0 7637 0 %ile 100 %ile
thryve 0.09 0 4450 4450 4450 4450 4450 0 %ile 99 %ile

External Reference Ranges for Butyricicoccus faecihominis

Butyricicoccus faecihominis (NCBI 1712515) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Statistic by Lab Source for Butyricicoccus faecihominis
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
bugspeak 100 %   0.013 %  % 1.0 1
custom 1.695 %   0.31 %  % 1.0 59
SequentiaBiotech 88.889 %   0.374 %  0.406 % 32.0 36
Thryve 0.072 %   0.445 %  % 1.0 1383

Symptoms Associated with Butyricicoccus faecihominis From Citizen Science Studies

Click on Impact for information if high or low levels are causing the impact

MagnitudeImpactSymptom

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Foods Containing the Butyricicoccus faecihominis 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.

Obushera, Uganda Weight: 0.0756 Ogi from maize, Nigeria Weight: 0.07116 Mawe from sorghum fermented 12h, Benin Weight: 0.05593 Gappal seche, Burkina Faso Weight: 0.03808 Maize dough, Ghana Weight: 0.02634 Boule d'akassa (Burkina Faso) Weight: 0.02542 Fermented finger millet Weight: 0.01615 Millet dough(Ghana) Weight: 0.01191 Cassava dough, Ghana Weight: 0.01168 Kwerionik, Uganda Weight: 0.01006 Mawe from maize fermented 48h, Benin Weight: 0.00938

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

Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
Amino Acid and similar GABA 1 Studies recorded. The consensus is Decreases📓, Click for details.
Common Supplements Exercise 1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style hypocaloric hyperproteic diet 1 Studies recorded. The consensus is Increases📓, Click for details.
flavonoids, polyphenols etc Sulforaphane,1-Isothiocyanato-4-(methanesulfinyl)butane,C6H11NOS2 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) barley,oat 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) fruit 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) pomegranate 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) wheat bran 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) whey 1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice berberine 1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice chrysanthemum morifolium 1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice fraxinus angustifolia,narrow-leafed ash 1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice fucoidan 1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice Rhubarb Peony Decoction 1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar mannooligosaccharide (prebiotic) 1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics bacillus licheniformis,(probiotics) 1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics bacillus pumilus 1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics bacillus subtilis (probiotics) 2 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics bifidobacterium animalis lactis (probiotics) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics lactobacillus casei (probiotics) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics lactobacillus plantarum (probiotics) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Vitamins, Minerals and similar Vitamin B-12 1 Studies recorded. The consensus is Increases📓, Click for details.

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