Details about Flavonifractor plautii: NCBI 292800

Other Names: "Bacillus plauti" (sic) Seguin 1928 "Fusocillus plauti" (sic) (Seguin 1928) Prevot 1938 "Zuberella plauti" (sic) (Seguin 1928) Sebald 1962 ATCC 29863 ATCC 49531 [[Clostridium orbiscindens]] Bacillus plauti CCUG 28093 Clostridium orbiscindens Clostridium orbiscindens Winter et al. 1991 DSM 4000 DSM 6740 [[Clostridium orbiscindens]] DSM 6749 [[Clostridium orbiscindens]] Eubacterium plautii Eubacterium plautii (Seguin 1928) Hofstad and Aasjord 1982 Flavonifractor plautii Flavonifractor plautii (Seguin 1928) Carlier et al. 2010 Fusobacterium plautii Fusobacterium plautii corrig. Seguin 1928 (Approved Lists 1980) Fusocillus plauti Pseudoflavonifractor sp. YL31 strain Prevot S1 Zuberella plauti

Change Display Name to

"Bacillus plauti" (sic) Seguin 1928 "Fusocillus plauti" (sic) (Seguin 1928) Prevot 1938 "Zuberella plauti" (sic) (Seguin 1928) Sebald 1962 ATCC 29863 ATCC 49531 [[Clostridium orbiscindens]] Bacillus plauti CCUG 28093 Clostridium orbiscindens Clostridium orbiscindens Winter et al. 1991 DSM 4000 DSM 6740 [[Clostridium orbiscindens]] DSM 6749 [[Clostridium orbiscindens]] Eubacterium plautii Eubacterium plautii (Seguin 1928) Hofstad and Aasjord 1982 Flavonifractor plautii Flavonifractor plautii (Seguin 1928) Carlier et al. 2010 Fusobacterium plautii Fusobacterium plautii corrig. Seguin 1928 (Approved Lists 1980) Fusocillus plauti Pseudoflavonifractor sp. YL31 strain Prevot S1 Zuberella plauti

---

Distribution Chart and Statistics    |    End Products Produced

Recommended reading: Taxonomy Nightmare

Does a specific lab/source detect it? Source Percentage samples SequentiaBiotech 71.8 % 39 AmericanGut 0 % 18 uBiome 87.3 % 837 Thryve 91.3 % 461 BiomeSight 0 % 266

Desired Levels from Some Experts Low Percentage High Percentage Source 0.0035 % 1.6407 % Kaltoft-Moltrup Normal Ranges Ranges can vary from lab to lab because of different equipment and software being used.

Possible Health Impacts

I would like to know about this bacteria's 🔐 KEGG Information (Enzymes etc) 🔐 Enzymes Parent Bacteria/Taxa NCBI Technical Literature Genome Interactions with Other Bacteria (Citizen Science) This is reported in ? of 1636 samples

🔐 From Citizen Science 2.0

Citizen Science 2.0 Explorer. List is restricted to associations with a high count and a change of random occurance greater than 1 in 100.

Only the 10 most significant associations are shown

Symptoms	Range	Odds
Immune: Viral infections with prolonged recovery periods	Between 50%ile to 100%ile	1 to 225.9
Physical: Pets	Between 50%ile to 100%ile	1 to 132.9

From Published Science

Based on Studies on PubMed

Medical Condition	Direction	PValue
Ankylosing spondylitis	High	2
Colorectal Cancer	High	1
Fibromyalgia	High	2

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

• If I want to know that a substance also changes, then I just click on it
• If I want to know which study this information comes from, then I just clink in increases or decreases

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
berberine supplement	berberine	👪 Decreases from 1 studies
bifidobacterium catenulatum probiotics	bifidobacterium catenulatum,(probiotics)	👪 Increases from 1 studies
Bifidobacterium probiotics	bifidobacterium catenulatum,(probiotics)	👪 Increases from 1 studies
Bifidobacterium probiotics	bifidobacterium pseudocatenulatum,(probiotics)	👪 Increases from 1 studies
bifidobacterium pseudocatenulatum probiotic	bifidobacterium pseudocatenulatum,(probiotics)	👪 Increases from 1 studies
Food (excluding seasonings)	green tea	📓 Increases from 1 studies
gallic acid and tannins	green tea	📓 Increases from 1 studies
Herb or Spice	fraxinus angustifolia (narrow-leafed ash)	👪 Decreases from 1 studies
Herb or Spice	glycyrrhizic acid (licorice)	📓 Increases from 2 studies
Herb or Spice	licorice	📓 Increases from 2 studies
Herb or Spice	Slippery Elm	📓 Increases from 2 studies
Herb or Spice	triphala	📓 Increases from 2 studies
inulin prebiotics	inulin (prebiotic)	👪 Decreases from 1 studies
lactobacillus kefiri probiotics	lactobacillus kefiri (NOT KEFIR)	👪 Decreases from 1 studies
lactobacillus probiotics - not specific	lactobacillus kefiri (NOT KEFIR)	👪 Decreases from 1 studies
Miscellaneous, food additives, and other odd items	berberine	👪 Decreases from 1 studies
not classified	licorice	📓 Increases from 2 studies
Prebiotics and similar	inulin (prebiotic)	👪 Decreases from 1 studies
Probiotics	bifidobacterium catenulatum,(probiotics)	👪 Increases from 1 studies
Probiotics	bifidobacterium pseudocatenulatum,(probiotics)	👪 Increases from 1 studies
Probiotics	lactobacillus kefiri (NOT KEFIR)	👪 Decreases from 1 studies
teas	green tea	📓 Increases from 1 studies

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

🔐 Details about Flavonifractor plautii: Bacteria Interplay

---