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

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Distribution Chart and Statistics    |    End Products Produced

Recommended reading: Taxonomy Nightmare

Does a specific lab/source detect it? Source Percentage samples SequentiaBiotech 5.1 % 39 AmericanGut 0 % 18 uBiome 50.8 % 837 Thryve 74.6 % 461 BiomeSight 58.3 % 266

Desired Levels from Some Experts Low Percentage High Percentage Source 0.0008 % 4.0064 % 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
Neurological-Sleep: Sleep Apnea	Between 50%ile to 100%ile	1 to 187.1
General: Myalgia (pain)	Between 50%ile to 100%ile	1 to 137.2
Comorbid: Mold Sensitivity / Exposure	Between 50%ile to 100%ile	1 to 110.8
Other: Sensitivity to mold	Between 50%ile to 100%ile	1 to 104.9

From Published Science

Based on Studies on PubMed

Medical Condition	Direction	PValue
Allergies	Low	1
Type 2 Diabetes	Low	1

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
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 value means a stronger relationship. This is unpublished data using Properitary Artificial Intelligence.

🔐 Details about Phascolarctobacterium faecium: Bacteria Interplay

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