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

Sporolactobacillaceae Details: NCBI 186821, low G+C gram-positive [family]

| Sporolactobacillaceae| Sporolactobacillaceae Ludwig et al. 2010

  1. Gut Health: Bifidobacterium animalis, like other bifidobacteria, is naturally present in the human gastrointestinal tract. These bacteria are important for the fermentation of dietary fibers and the production of short-chain fatty acids, which contribute to a healthy gut environment.

  2. Probiotic Properties: Bifidobacterium animalis is commonly used as a probiotic in various food products and dietary supplements. Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit to the host. B. animalis is believed to support digestive health and contribute to the overall balance of the gut microbiota.

  3. Immune System Modulation: Some studies suggest that certain strains of Bifidobacterium, including B. animalis, may have immunomodulatory effects. They can interact with the immune system and potentially enhance immune responses.

  4. Reducing Gastrointestinal Discomfort: Bifidobacterium animalis has been investigated for its potential to alleviate symptoms of gastrointestinal discomfort, such as bloating and gas. It is commonly included in probiotic formulations designed to promote digestive comfort.

  5. Preventing and Managing Diarrhea: Certain strains of Bifidobacterium animalis have been studied for their role in preventing and managing diarrhea, including antibiotic-associated diarrhea and infectious diarrhea in both adults and children.

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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 Sporolactobacillaceae

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 0.31 2 130 0 127 44.9 46 42 2 130 11.1 %ile 77.8 %ile
biomesight 27.54 0 20 20 300 0 691 162.6 50 269.7 0 330 8 %ile 92 %ile
thorne 93.1 3 31 0 24 11.4 9 6.3 7 15 0 %ile 100 %ile
thryve 13.63 0 1 1 1090 0 213 34.4 21 91 9 45 0 %ile 100 %ile

External Reference Ranges for Sporolactobacillaceae

Sporolactobacillaceae (NCBI 186821) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 0 4.3 0 0.0004
Statistic by Lab Source for Sporolactobacillaceae
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 30.482 %   0.016 %  0.026 % 873.0 2864
bugspeak 100 %   0.005 %  % 1.0 1
CerbaLab 66.667 %   0.002 %  0 % 2.0 3
custom 3.39 %   0.007 %  0.009 % 2.0 59
es-xenogene 3.448 %   0.005 %  % 1.0 29
Medivere 14.286 %   0.005 %  % 1.0 7
Thorne 70.455 %   0.001 %  0.001 % 62.0 88
Thryve 14.534 %   0.003 %  0.009 % 201.0 1383

Symptoms Associated with Sporolactobacillaceae 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 Sporolactobacillaceae 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.

Motoho fermented 72h, South Africa Weight: 6.286 Fermented finger millet Weight: 0.4827 Ham fermented for 4 years Weight: 0.4043 Mawe from sorghum fermented 48h, Benin Weight: 0.3036 Wara, Nigeria Weight: 0.2879 Mawe from sorghum fermented 12h, Benin Weight: 0.2835 Mawe from maize fermented 48h, Benin Weight: 0.2627 Nono, Nigeria Weight: 0.2483 Ogi from sorghum, Nigeria Weight: 0.2453 Boule d'akassa (Burkina Faso) Weight: 0.2435 Ogi from maize, Nigeria Weight: 0.2396 Gappal seche, Burkina Faso Weight: 0.2162 Mawe from maize fermented 12h, Benin Weight: 0.1952 fermented Hakarl Weight: 0.04766 Millet dough(Ghana) Weight: 0.03633 Obushera, Uganda Weight: 0.03071 Cassava dough, Ghana Weight: 0.03066 Sufu - Formented tofu Weight: 0.03021 Kwerionik, Uganda Weight: 0.02874 Ghee, Uganda Weight: 0.0189 Maize dough, Ghana Weight: 0.01844 Palm wine Weight: 0.0168 Dehulled maize dough fermented 12h, Ghana Weight: 0.01537 Fura, Ghana Weight: 0.01526 Tonton, Uganda Weight: 0.01336 Dehulled maize dough, Ghana Weight: 0.01246 Chinese fish sauce Weight: 0.008908

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

Data Contradictions β€” Limits of Certainity

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πŸ§™? Search Hints:
General Substance Specific Substance Effect
Diet Style high-fat diets 1 Studies recorded. The consensus is Decreases👪, Click for details.
Food (excluding seasonings) walnuts 1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics Prescript Assist (2018 Formula) 1 Studies recorded. The consensus is Increases📓, Click for details.

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