Pseudoclavibacter Details: NCBI 255204, high G+C gram-positive [genus]

| Pseudoclavibacter| Pseudoclavibacter Manaia et al. 2004| Zimmermannella| Zimmermannella Lin et al. 2004

  1. Environmental Distribution:

    • Pseudoclavibacter bacteria are often found in environmental habitats, including soil and water. They contribute to the microbial diversity of these ecosystems.
  2. Limited Pathogenicity:

    • Actinobacteria, as a phylum, includes a wide range of bacteria with various ecological roles. Many actinobacteria are not known to be pathogenic to humans. Pseudoclavibacter is not commonly associated with causing diseases in humans.
  3. Ecological Functions:

    • The specific ecological roles of Pseudoclavibacter in natural environments are not well-documented. Actinobacteria, in general, can play roles in organic matter decomposition, nutrient cycling, and the promotion of plant growth.
  4. Biotechnological Potential:

    • Some actinobacteria, including those within the genus Pseudoclavibacter, may have biotechnological potential. Actinobacteria are known producers of bioactive compounds, and their secondary metabolites have been explored for various applications.
  5. Research and Identification:

    • The study of Pseudoclavibacter and related bacteria may be part of broader microbial ecology research. Identification and characterization of bacterial species within this genus contribute to our understanding of microbial diversity.

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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 Pseudoclavibacter

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 1 793 0 768 144.3 15 318.1 1 793 12.5 %ile 75 %ile
biomesight 3.73 0 0 10 15100 0 3565 378.6 70 1625.6 0 330 0 %ile 100 %ile
thorne 3.45 0 2 2 2 2 2 0 %ile 99 %ile
thryve 38.72 0 22 15 138 0 4470 213.9 37 2171.4 5 151 8 %ile 90.3 %ile
ubiome 5.7 21 11077 0 4189 692 193 1784 0 881 0 %ile 100 %ile

External Reference Ranges for Pseudoclavibacter

Pseudoclavibacter (NCBI 255204) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Statistic by Lab Source for Pseudoclavibacter
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
AmericanGut 13.333 %   0.109 %  0.042 % 2.0 15
BiomeSight 4.013 %   0.036 %  0.144 % 119.0 2965
BiomeSightRdp 9.677 %   0.002 %  0.002 % 3.0 31
CerbaLab 66.667 %   0 %  0 % 2.0 3
Thryve 37.572 %   0.019 %  0.197 % 523.0 1392
uBiome 5.682 %   0.069 %  0.178 % 45.0 792

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Data Contradictions β€” Limits of Certainity

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Foods Containing the Pseudoclavibacter 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.

Colonial cheese, cow milk Weight: 0.1911 Betlehem cheese Weight: 0.09838 Ham fermented for 4 years Weight: 0.03396 Campo das Vertentes cheese Weight: 0.02062 Sausage, Cyprus: Limassol Weight: 0.009777 Curd cheese, cow milk Weight: 0.008955 Cheese with protective lactobacilli in milk Weight: 0.007656 yoghurt fermentation Weight: 0.000955138725940453

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