SELECT TOP (1000) [Source] ,[Taxon] ,[LowValue] ,[HighValue] ,[LowPCile] ,[HighPCile] FROM [DB_A5D9F7_Lassesen].[dbo].[JasonH]

Elizabethkingia Details: NCBI 308865, gram-negative or unknown [genus]

| Elizabethkingia| Elizabethkingia Kim et al. 2005 emend. Nicholson et al. 2018

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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 Elizabethkingia

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 0.31 5 210 0 299 108.6 100 96.9 5 210 11.1 %ile 77.8 %ile
biomesight 0.25 10 320 0 388 130 110 131.6 10 320 12.5 %ile 75 %ile
thorne 100 5 209 0 137 37.8 19 50.6 7 51 0 %ile 100 %ile
thryve 1.9 11 1735 0 1584 576.5 449 514.1 9 1279 0 %ile 100 %ile

External Reference Ranges for Elizabethkingia

Elizabethkingia (NCBI 308865) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 8.99 18.52 0.0009 0.0019
Statistic by Lab Source for Elizabethkingia
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 0.209 %   0.013 %  0.013 % 6.0 2864
CerbaLab 66.667 %   0.001 %  0.001 % 2.0 3
custom 1.695 %   0.001 %  % 1.0 59
es-xenogene 13.793 %   0.018 %  0.005 % 4.0 29
Thorne 82.222 %   0.002 %  0.004 % 74.0 90
Thryve 1.591 %   0.057 %  0.05 % 22.0 1383

Symptoms Associated with Elizabethkingia From Citizen Science Studies

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MagnitudeImpactSymptom

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Foods Containing the Elizabethkingia 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.

Malaysian fermented fish sauce Weight: 0.8968 Serro cheese, cow milk Weight: 0.2075 Caipira cheese Weight: 0.1785 Campo das Vertentes cheese Weight: 0.143 Curd cheese, cow milk Weight: 0.06325 Colonial cheese, cow milk Weight: 0.04698 Cerrado cheese, cow milk Weight: 0.02729 cow cheese, core, raw Weight: 0.0251 Ham fermented for 4 years Weight: 0.007567 Marajó cheese, water buffalo milk + cow milk Weight: 0.005139 Paipa cheese Weight: 0.003761 Sausage, Cyprus: Limassol Weight: 0.001002

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Data Contradictions β€” Limits of Certainity

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Probiotics lactobacillus reuteri (probiotics) 1 Studies recorded. The consensus is Increases📓, Click for details.

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