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

Desulfomicrobiaceae Details: NCBI 213116, gram-negative or unknown [family]

| Desulfomicrobiaceae| Desulfomicrobiaceae Kuever et al. 2006 emend. Watanabe et al. 2015

  1. Cheese Ripening:

    • Brevibacterium linens, a species within the genus, is well-known for its role in the ripening of certain types of cheeses. It contributes to the characteristic flavors and aromas of these cheeses.
  2. Environmental Distribution:

    • Brevibacterium species are found in diverse environments, including soil, water, and the skin of humans and other animals. They are part of the natural microbial communities in these environments.
  3. Biodegradation:

    • Some Brevibacterium species have been studied for their ability to degrade organic compounds. They play a role in biodegradation processes and contribute to environmental cycling of nutrients.
  4. Skin Microbiota:

    • Brevibacterium species are part of the human skin microbiota. They are typically present on the skin's surface and are involved in the complex microbial communities that inhabit various body sites.
  5. No Known Pathogenicity:

    • Generally, Brevibacterium species are not considered pathogenic to humans. They are more often studied for their ecological roles, applications in food production, and contributions to microbial communities.

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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 Desulfomicrobiaceae

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 1.24 3 790 0 416 93.2 40 164.4 0 150 0 %ile 100 %ile
biomesight 5.36 0 0 10 150 0 91 34.4 20 29.1 20 60 0 %ile 100 %ile
thorne 100 2 45 0 33 13.8 13 9.6 0 21 0 %ile 100 %ile
thryve 22.92 0 15 1 3777 0 1125 248.8 68 447 0 390 0 %ile 100 %ile

External Reference Ranges for Desulfomicrobiaceae

Desulfomicrobiaceae (NCBI 213116) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 6.87 23.52 0.0007 0.0024
Statistic by Lab Source for Desulfomicrobiaceae
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 5.552 %   0.003 %  0.003 % 159.0 2864
BiomeSightRdp 18.75 %   0.015 %  0.031 % 6.0 32
CerbaLab 66.667 %   0.006 %  0.008 % 2.0 3
custom 15.254 %   0.002 %  0.001 % 9.0 59
es-xenogene 68.966 %   0.005 %  0.006 % 20.0 29
Thorne 74.444 %   0.001 %  0.001 % 67.0 90
Thryve 20.68 %   0.025 %  0.045 % 286.0 1383

Symptoms Associated with Desulfomicrobiaceae From Citizen Science Studies

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MagnitudeImpactSymptom

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Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
Herb or Spice Bofutsushosan 1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice gynostemma pentaphyllum (Jiaogulan) 1 Studies recorded. The consensus is Decreases📓, Click for details.

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