Halanaerobium Details: NCBI 2330, gram-negative or unknown [genus]

| Halanaerobium| Halanaerobium corrig. Zeikus et al. 1984| Haloanaerobium| Haloincola| Haloincola Zhilina et al. 1992

  1. Saline Environments: Halanaerobium bacteria are adapted to thrive in environments with high salinity. They have been isolated from various saline habitats, and their physiology is adapted to these conditions.

  2. Anaerobic Nature: Many bacteria in the genus Halanaerobium are anaerobic, meaning they thrive in environments with low or no oxygen. They are often involved in anaerobic processes such as fermentation.

  3. Limited Pathogenic Information: Information regarding the pathogenic potential or health impacts of Halanaerobium in humans is limited. Many bacteria in this genus are considered environmental and are not typically associated with causing diseases in humans.

  4. Biotechnological Applications: Some Halanaerobium species have been studied for their potential applications in biotechnology, including their ability to produce enzymes or metabolize organic compounds in saline environments.

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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 Halanaerobium

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 0.53 6 100 0 127 46.3 28 41.4 6 100 7.1 %ile 85.7 %ile
biomesight 19.07 0 10 10 60 0 1485 131.3 20 690.8 20 60 0 %ile 89.5 %ile
thorne 82.76 2 18 0 15 6.6 6 4.1 2 10 0 %ile 100 %ile
thryve 0.9 10 42 5 39 21.6 22 8.7 10 42 8.3 %ile 83.3 %ile

External Reference Ranges for Halanaerobium

Halanaerobium (NCBI 2330) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 0 4.61 0 0.0005
Statistic by Lab Source for Halanaerobium
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 20.587 %   0.012 %  0.068 % 610.0 2963
BiomeSightRdp 9.677 %   0.003 %  0.002 % 3.0 31
CerbaLab 66.667 %   0.002 %  0.001 % 2.0 3
custom 1.639 %   0.001 %  % 1.0 61
es-xenogene 13.793 %   0.01 %  0 % 4.0 29
Medivere 28.571 %   0.001 %  0 % 2.0 7
Thorne 70.192 %   0 %  0 % 73.0 104
Thryve 0.863 %   0.002 %  0.001 % 12.0 1390

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Foods Containing the Halanaerobium 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.

Surstromming - Fermented Herring (Sweden) Weight: 6.378 Malaysian fermented fish sauce Weight: 2.289 Chinese fish sauce Weight: 0.5212 Pecorino(Italian Cheese) Weight: 0.05005 Sufu - Formented tofu Weight: 0.01979 Lard Farm Weight: 0.01807 Sausage, Cyprus: Limassol Weight: 0.004427

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