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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Distribution Chart and Statistics    |    End Products Produced

Recommended reading: Taxonomy Nightmare

Does a specific lab/source detect it?

SourcePercentagesamples
SequentiaBiotech5.1 %39
AmericanGut0 %18
uBiome50.8 %837
Thryve74.6 %461
BiomeSight58.3 %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

🔐 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
SymptomsRangeOdds
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 ConditionDirectionPValue
Allergies Low1
Type 2 Diabetes Low1

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 This is unpublished data using Properitary Artificial Intelligence.

🔐 Details about Phascolarctobacterium faecium: Bacteria Interplay


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