Details about Phascolarctobacterium faecium: NCBI 33025

Other Names: ACM 3679 DSM 14760 Phascolarctobacterium faecium Phascolarctobacterium faecium Del Dot et al. 1994

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Does a specific lab/source detect it?
SourcePercentagesamples
SequentiaBiotech5.128205128205129 %39
AmericanGut0 %18
uBiome50.59952038369305 %834
Thryve75.61643835616438 %365
BiomeSight58.992805755395686 %139

I want to know what End Products this bacteria produces

  • Propionic acid

Possible Health Impacts

I would like to know about this bacteria's

Source:   Last Computation: 1/16/2021 9:02:00 AM

If you have multiples samples, there is a time line option, click here, pick your samples and then click [My Taxon Time Line]

🔐 From Citizen Science

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

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 Alpha-Ketoglutarate 👪 Increases from 1 studies
Amino Acid and similar fumarate 📓 Decreases from 2 studies
berberine supplement berberine 📓 Increases from 2 studies
coconut products palm kernel meal 👪 Increases from 1 studies
Food (excluding seasonings) cruciferous vegetables (broccoli cabbage) 📓 Increases from 2 studies
Food (excluding seasonings) ku ding cha tea 👪 Increases from 1 studies
Food (excluding seasonings) lupin kernel fiber (legume) (anaphylaxis risk, toxic if not prepared properly) 👪 Increases from 1 studies
Food (excluding seasonings) nuts 👪 Increases from 1 studies
Food (excluding seasonings) palm kernel meal 👪 Increases from 1 studies
Food (excluding seasonings) salt (sodium chloride) 📓 Decreases from 2 studies
fumaric acid foods fumarate 📓 Decreases from 2 studies
gallic acid and tannins ku ding cha tea 👪 Increases from 1 studies
Herb or Spice ginger 📓 Increases from 2 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) 👪 Increases from 1 studies
lactobacillus casei probiotics lactobacillus casei (probiotics) 👪 Decreases from 1 studies
lactobacillus probiotics - not specific lactobacillus casei (probiotics) 👪 Decreases from 1 studies
Miscellaneous, food additives, and other odd items berberine 📓 Increases from 2 studies
not classified licorice 📓 Increases from 2 studies
nuts fruit nuts 👪 Increases from 1 studies
oligosaccharide (prebiotic) fructo-oligosaccharides (prebiotic) 👪 Increases from 1 studies
Prebiotics and similar fructo-oligosaccharides (prebiotic) 👪 Increases from 1 studies
Prebiotics and similar inulin (prebiotic) 👪 Increases from 1 studies
Prebiotics and similar resistant starch 📓 Decreases from 2 studies
Probiotics lactobacillus casei (probiotics) 👪 Decreases from 1 studies
pulse / legumes cruciferous vegetables (broccoli cabbage) 📓 Increases from 2 studies
pulse / legumes lupin kernel fiber (legume) (anaphylaxis risk, toxic if not prepared properly) 👪 Increases from 1 studies
resistant starch resistant starch 📓 Decreases from 2 studies
salt salt (sodium chloride) 📓 Decreases from 2 studies
teas ku ding cha tea 👪 Increases 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 Phascolarctobacterium faecium: Bacteria Interplay


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