Details about Lactobacillales: NCBI 186826

Other Names: Lactobacillales Lactobacillales Ludwig et al. 2010

Change Display Name to


Recommended reading: Taxonomy Nightmare

Does a specific lab/source detect it?

SourcePercentagesamples
SequentiaBiotech100 %39
AmericanGut16.666666666666668 %18
uBiome99.2831541218638 %837
Thryve99.75961538461539 %416
BiomeSight100 %216

Desired Levels from Some Experts

Low Percentage High Percentage Source
0.0759 %1.6746 % Kaltoft-Moltrup Normal Ranges

Ranges can vary from lab to lab because of different equipment and software being used.

Distribution Chart and Statistics

I want to know what End Products this bacteria produces

  • Lactic acid

Possible Health Impacts

I would like to know about this bacteria's

🔐 From Citizen Science

Login to see more symptoms with Premium. PValue: a E-9 is stronger association then a E-5 or 0.0001

From Published Science

Based on Studies on PubMed
Medical ConditionDirectionPValue
Brain Trauma Low1
Chronic urticaria (Hives) High1

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

You can compare microbiome impact of these by checking the desired items (try keeping the numbers below six(6) and clicking

📓 - direct citation | 👪 - Impacts Parent Taxa | 👶 - Impacts Child Taxa | 🧙 - Inferred
Search Hints: Spice | Herb | Vitamin | Probiotics | Diet | Food | Amino |Flavonoids
General Substance Specific Substance Effect
Diet Style high sugar diet 📓 Increases from 1 studies
Diet Style high-fat diets 📓 Increases from 1 studies
Drug high-fat sucrose 📓 Increases from 1 studies
Food (excluding seasonings) sorghum 📓 Decreases from 1 studies
Food (excluding seasonings) walnuts 📓 Increases from 1 studies
high fat diet high-fat diets 📓 Increases from 1 studies
low glycemic/sugar diet high sugar diet 📓 Decreases from 1 studies
low fat diet high-fat sucrose 📓 Decreases from 1 studies
not classified helminth infection (prescription) 📓 Increases from 1 studies
Prebiotics and similar resistant starch 📓 Increases from 1 studies
resistant starch resistant starch 📓 Increases from 1 studies
Vitamins, Minerals and similar vitamin a 📓 Increases from 1 studies
walnuts nuts walnuts 📓 Increases from 1 studies
whole grains sorghum 📓 Decreases from 1 studies

A P-value below 0.0001 is the recommended threshold. A larger R-Square valye means a stronger relationship. This is unpublished data using Properitary Artificial Intelligence.

🔐 Details about Lactobacillales: Bacteria Interplay


Anonymous (Legacy User)