Sporolactobacillus Details: NCBI 2077, low G+C gram-positive [genus]

| Sporolactobacillus| Sporolactobacillus Kitahara and Suzuki 1963

  1. Role in Fermentation:

    • Bacteria in the genus Sporolactobacillus are known for their ability to participate in the fermentation of sugars, particularly in the production of fermented foods. They are often associated with the fermentation of fruits and vegetables.
  2. Food Industry Applications:

    • Some species of Sporolactobacillus are utilized in the food industry, particularly in the fermentation of vegetables and other plant materials. They contribute to the production of various fermented foods and may play a role in enhancing flavor, texture, and preservation.
  3. Limited Information on Pathogenicity:

    • Generally, Sporolactobacillus species are not known to be pathogenic to humans. Instead, they are more commonly associated with their role in food fermentation and their ability to withstand harsh environmental conditions through the formation of endospores.
  4. Spore Formation:

    • One notable characteristic of bacteria in the genus Sporolactobacillus is their ability to form endospores. Endospores are a protective form that allows the bacteria to survive adverse conditions, such as heat and desiccation.
  5. Probiotic Potential:

    • Some research suggests that certain lactic acid bacteria, including those involved in food fermentation, may have potential probiotic effects. Probiotics are beneficial microorganisms that, when consumed in adequate amounts, may confer health benefits to the host.

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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 Sporolactobacillus

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 0.26 13 130 0 133 45.3 33 44.5 13 130 12.5 %ile 75 %ile
biomesight 27.37 0 20 20 300 0 693 163.4 50 270.3 0 330 8 %ile 92 %ile
thorne 86.21 1 23 0 17 7.6 7 4.8 1 11 0 %ile 100 %ile
thryve 0.99 11 148 0 118 39 24 40.1 11 148 7.7 %ile 84.6 %ile

External Reference Ranges for Sporolactobacillus

Sporolactobacillus (NCBI 2077) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Statistic by Lab Source for Sporolactobacillus
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 30.556 %   0.017 %  0.026 % 906.0 2965
bugspeak 100 %   0.005 %  % 1.0 1
CerbaLab 66.667 %   0.001 %  0 % 2.0 3
custom 1.639 %   0.013 %  % 1.0 61
es-xenogene 3.448 %   0.002 %  % 1.0 29
Medivere 14.286 %   0.005 %  % 1.0 7
Thorne 59.615 %   0.001 %  0 % 62.0 104
Thryve 0.935 %   0.008 %  0.014 % 13.0 1390

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Foods Containing the Sporolactobacillus 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.

tomato sour soup metagenome Weight: 0.1306 Motoho fermented 72h, South Africa Weight: 0.09951 Passito wine Weight: 0.05926 Aloreña olives Weight: 0.005443

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