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

Sporomusaceae Details: NCBI 1843490, gram-negative or unknown [family]

| Sporomusa subbranch| Sporomusaceae| Sporomusaceae Campbell et al. 2015

  1. Actinomycetales Characteristics: Actinomycetales is an order of bacteria that includes various families, and members of this order are characterized by their filamentous growth and the formation of spore-like structures. Some actinomycetes have important roles in soil ecology.

  2. Antibiotic Production: Some bacteria within the Actinomycetales order, but not necessarily within the family Sporomusaceae specifically, are well-known for their ability to produce antibiotics. These antibiotics have been used in medicine for their antimicrobial properties.

  3. Environmental Roles: Actinomycetes, including those in the family Sporomusaceae, contribute to the decomposition of organic matter in soil. They play important roles in nutrient cycling in various ecosystems.

  4. Limited Information on Health Impacts: Detailed information about the health impacts of Sporomusaceae, especially in the context of human health, is limited. Actinomycetes are generally considered environmental bacteria and are not commonly associated with human infections.

  5. Potential for Biotechnological Applications: Actinomycetes, including those in the Sporomusaceae family, have been studied for their biotechnological potential. Some produce enzymes and bioactive compounds that have applications in industry and medicine.

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More Information
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 Sporomusaceae

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 0.93 6 334 0 300 109.4 81 97.3 0 173 0 %ile 100 %ile
biomesight 64.38 0 50 10 120 0 318 83 50 119.7 10 150 2.8 %ile 90.9 %ile
thorne 100 6 83 0 58 24.2 19 17 9 39 0 %ile 100 %ile
thryve 68.23 0 62 17 168 0 2129 228.4 52 969.6 3 199 7.5 %ile 90.1 %ile
ubiome 4.31 22 16999 0 7565 1298 230 3197.5 9 785 0 %ile 100 %ile

External Reference Ranges for Sporomusaceae

Sporomusaceae (NCBI 1843490) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 9.17 19.97 0.0009 0.002
Statistic by Lab Source for Sporomusaceae
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 68.471 %   0.008 %  0.012 % 1961.0 2864
BiomeSightRdp 12.5 %   0.005 %  0.002 % 4.0 32
bugspeak 100 %   0.016 %  % 1.0 1
CerbaLab 66.667 %   0.008 %  0.002 % 2.0 3
custom 5.085 %   0.002 %  0.001 % 3.0 59
es-xenogene 13.793 %   0.021 %  0.011 % 4.0 29
Medivere 100 %   0.013 %  0.011 % 7.0 7
Thorne 82.222 %   0.002 %  0.002 % 74.0 90
Thryve 70.427 %   0.024 %  0.109 % 974.0 1383
uBiome 4.293 %   0.13 %  0.32 % 34.0 792

Symptoms Associated with Sporomusaceae 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 Sporomusaceae 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.

Sausage, Cyprus: Limassol Weight: 0.01049 Swiss-Dutch-type cheese Weight: 0.002208 yoghurt fermentation Weight: 0.001473

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
Food (excluding seasonings) fruit 1 Studies recorded. The consensus is Increases👪, Click for details.
Probiotics clostridium butyricum (probiotics),Miya,Miyarisan 1 Studies recorded. The consensus is Increases📓, Click for details.

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