Brevundimonas diminuta Details: NCBI 293, gram-negative or unknown [species]

| AJ 2067| AS 1.1798| ATCC 11568| Bacterium parvulum| BCRC 11894| Brevundimonas diminuta| Brevundimonas diminuta (Leifson and Hugh 1954) Segers et al. 1994| CCEB 513| CCRC 11894| CCRC:11894| CCUG 1427| CIP 63.27| DSM 7234| IAM 12691| IFO 12697| JCM 2788| LMG 1793| LMG 2089| LMG:1793| LMG:2089| NBRC 12697| NCAIM B.01118| NCCB 76050| NCIMB 9393| NCTC 8545| Pseudomonas diminuta| Pseudomonas diminuta Leifson and Hugh 1954 (Approved Lists 1980)| VKM B-1297

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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 Brevundimonas diminuta

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 0.79 1 4244 0 2397 422.1 40 1007.7 1 4244 0 %ile 100 %ile
biomesight 0.25 10 80 0 90 40 30 25.3 10 80 12.5 %ile 75 %ile
thorne 3.45 0 1 1 1 1 1 0 %ile 99 %ile
thryve 0.9 23 4244 0 3270 733.9 144 1294.1 23 4244 8.3 %ile 83.3 %ile
ubiome 0.13 0 18 18 18 18 18 0 %ile 99 %ile

External Reference Ranges for Brevundimonas diminuta

Brevundimonas diminuta (NCBI 293) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Statistic by Lab Source for Brevundimonas diminuta
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 0.236 %   0.004 %  0.002 % 7.0 2962
Thorne 1.961 %   0 %  0 % 2.0 102
Thryve 1.08 %   0.05 %  0.109 % 15.0 1389
uBiome 0.126 %   0.002 %  % 1.0 792

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Foods Containing the Brevundimonas diminuta 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.

Piedmont hard cheese Weight: 0.3434 Swiss-Dutch-type cheese Weight: 0.04189

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