NOTICE: Conditions and EndProducts computations are being adjusted this weekend. Distributions and your values may be out of sync

Details about Betaproteobacteria: NCBI 28216

Other Names: b-proteobacteria beta proteobacteria beta subdivision beta subgroup Betaproteobacteria Betaproteobacteria Garrity et al. 2006 emend. Boden et al. 2017 Proteobacteria beta subdivision Purple bacteria, beta subdivision

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Recommended reading: Taxonomy Nightmare

Does a specific lab/source detect it?

SourcePercentagesamples
SequentiaBiotech48.717948717948715 %39
AmericanGut16.666666666666668 %18
uBiome94.26523297491039 %837
Thryve92.12410501193317 %419
BiomeSight100 %216

Desired Levels from Some Experts

Low Percentage High Percentage Source
0.2334 %8.0765 % Kaltoft-Moltrup Normal Ranges

Ranges can vary from lab to lab because of different equipment and software being used.

Distribution Chart and Statistics

I want to know what End Products this bacteria produces

  • Co-enzyme A
  • Vitamin B2 (riboflavin)
  • Vitamin B5 (pantothenic acid/Pantothenate)
  • Vitamin B7 (biotin)
  • Vitamin B9 (Folic Acid/Folate)

Possible Health Impacts

I would like to know about this bacteria's

🔐 From Citizen Science

Login to see more symptoms with Premium. PValue: a E-9 is stronger association then a E-5 or 0.0001

From Published Science

Based on Studies on PubMed
Medical ConditionDirectionPValue
Hyperlipidemia (High Blood Fats) Low1
Inflammatory Bowel Disease High1

I would like to know what can change the quality that I have

You can compare microbiome impact of these by checking the desired items (try keeping the numbers below six(6) and clicking

📓 - direct citation | 👪 - Impacts Parent Taxa | 👶 - Impacts Child Taxa | 🧙 - Inferred
Search Hints: Spice | Herb | Vitamin | Probiotics | Diet | Food | Amino |Flavonoids
General Substance Specific Substance Effect
Amino Acid and similar l-taurine 📓 Decreases from 1 studies
Amino Acid and similar polymannuronic acid 📓 Decreases from 1 studies
bacillus probiotics bacillus subtilis natto (probiotics) 📓 Decreases from 1 studies
bacillus subtilis natto probiotic bacillus subtilis natto (probiotics) 📓 Decreases from 1 studies
bacillus subtilis probiotic bacillus subtilis natto (probiotics) 📓 Decreases from 1 studies
cellulose (prebiotic) carboxymethyl cellulose (prebiotic) 📓 Increases from 1 studies
Diet Style high-fat diets 📓 Increases from 1 studies
Diet Style ketogenic diet 📓 Decreases from 1 studies
Diet Style low-fat diets 📓 Decreases from 1 studies
emulsifiers (additives) polysorbate 80 📓 Increases from 1 studies
Food (excluding seasonings) navy bean 📓 Increases from 1 studies
Food (excluding seasonings) walnuts 📓 Decreases from 1 studies
Herb or Spice fraxinus angustifolia (narrow-leafed ash) 📓 Increases from 1 studies
high fat diet high-fat diets 📓 Increases from 1 studies
high fat diet ketogenic diet 📓 Decreases from 1 studies
isovaleric acid supplement isovaleric acid(fatty acid) 📓 Increases from 1 studies
low fat diet low-fat diets 📓 Decreases from 1 studies
Miscellaneous, food additives, and other odd items isovaleric acid(fatty acid) 📓 Increases from 1 studies
Miscellaneous, food additives, and other odd items smoking 📓 Increases from 1 studies
not classified Exercise 📓 Increases from 1 studies
polymannuronate hydrolase supplement polymannuronic acid 📓 Decreases from 1 studies
Prebiotics and similar carboxymethyl cellulose (prebiotic) 📓 Increases from 1 studies
Probiotics bacillus subtilis natto (probiotics) 📓 Decreases from 1 studies
pulse / legumes navy bean 📓 Increases from 1 studies
Sugar and similar polysorbate 80 📓 Increases from 1 studies
taurine amino acid l-taurine 📓 Decreases from 1 studies
Vitamins, Minerals and similar Vitamin C (ascorbic acid) 📓 Increases from 1 studies
walnuts nuts walnuts 📓 Decreases from 1 studies

A P-value below 0.0001 is the recommended threshold. A larger R-Square valye means a stronger relationship. This is unpublished data using Properitary Artificial Intelligence.

🔐 Details about Betaproteobacteria: Bacteria Interplay


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