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

Pectobacteriaceae Details: NCBI 1903410, gram-negative or unknown [family]

| Pectobacteriaceae| Pectobacteriaceae Adeolu et al. 2016

  1. Plant Pathogens: Pectobacteriaceae members, such as Pectobacterium and Dickeya species, are known for causing diseases in a wide range of plants, including potatoes, carrots, and other vegetables. They can lead to soft rotting of plant tissues.

  2. Soft Rot and Blackleg Diseases: Soft rot diseases caused by Pectobacteriaceae often result in the breakdown of plant cell walls, leading to a mushy, water-soaked appearance in affected tissues. Blackleg is a term often used for the decay and discoloration of stems.

  3. Economic Impact: Pectobacteriaceae-related diseases can have significant economic implications in agriculture by causing crop losses and reducing the quality of harvested produce.

  4. Not Generally Pathogenic to Humans: While Pectobacteriaceae are known plant pathogens, they are not typically associated with causing infections or diseases in humans. The primary concern related to these bacteria is their impact on crops and agriculture.

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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 Pectobacteriaceae

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 0.57 6 700 0 627 172.7 35 232 6 700 6.7 %ile 86.7 %ile
biomesight 4.48 0 0 10 840 0 273 53.5 20 112 0 60 0 %ile 100 %ile
thorne 100 27 180 2 141 71.3 62 35.4 34 108 0 %ile 100 %ile
thryve 34.57 0 21 1 500 0 5131 281.9 42 2473.8 4 152 0 %ile 95.6 %ile
ubiome 0.25 149 13750 0 25800 6949.5 6950 9617.4 149 13750 25 %ile 50 %ile

External Reference Ranges for Pectobacteriaceae

Pectobacteriaceae (NCBI 1903410) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 32.72 55.84 0.0033 0.0056
Statistic by Lab Source for Pectobacteriaceae
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 5.203 %   0.006 %  0.011 % 149.0 2864
bugspeak 100 %   0.005 %  % 1.0 1
CerbaLab 66.667 %   0.003 %  0.001 % 2.0 3
custom 1.695 %   0.003 %  % 1.0 59
es-xenogene 13.793 %   0.049 %  0.016 % 4.0 29
Medivere 42.857 %   0.001 %  0.001 % 3.0 7
SequentiaBiotech 2.778 %   0.012 %  % 1.0 36
Thorne 82.955 %   0.004 %  0.004 % 73.0 88
Thryve 33.623 %   0.025 %  0.225 % 465.0 1383
uBiome 0.253 %   0.695 %  0.962 % 2.0 792

Symptoms Associated with Pectobacteriaceae 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 Pectobacteriaceae 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.

Malaysian fermented fish sauce Weight: 0.05882 Caipira cheese Weight: 0.002665

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 choline 1 Studies recorded. The consensus is Decreases📓, Click for details.
Amino Acid and similar Reduce choline (Beef, Chicken Eggs) 1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style high-fat diets 2 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) blueberry 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) fasting 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) Umeboshi (Japanese Apricot or Prunus mume ) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) walnuts 1 Studies recorded. The consensus is Decreases📓, Click for details.
Sugar and similar aspartame (sweetner) 2 Studies recorded. The consensus is Increases👶👪, Click for details.
Vitamins, Minerals and similar vitamin d 1 Studies recorded. The consensus is Decreases📓, Click for details.

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