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

Peptostreptococcus stomatis Details: NCBI 341694, gram-negative or unknown [species]

| CCUG 51858| DSM 17678| JCM 15636| Peptostreptococcus stomatis| Peptostreptococcus stomatis Downes and Wade 2006| strain W2278

  1. Normal Oral Microbiota:

    • Peptostreptococcus species, including Peptostreptococcus stomatis, are part of the normal oral microbiota in humans. They coexist with other bacteria in the mouth, contributing to the complex microbial community.
  2. Anaerobic Environment:

    • Peptostreptococcus bacteria, being anaerobes, are well-adapted to the anaerobic conditions found in certain parts of the body, including the oral cavity and the gastrointestinal tract.
  3. Opportunistic Pathogens:

    • While many Peptostreptococcus species are considered normal inhabitants of the human microbiota, under certain conditions, they can act as opportunistic pathogens. This means that they may cause infections, especially in individuals with compromised immune systems or in the presence of specific risk factors.
  4. Infections and Diseases:

    • Peptostreptococcus species have been associated with various infections, including oral infections, intra-abdominal infections, and infections in other body sites. However, the clinical significance may depend on the specific species and the context in which they are found.
  5. Antibiotic Sensitivity:

    • Some Peptostreptococcus species may exhibit resistance to certain antibiotics. This can have implications for treatment strategies if infections caused by these bacteria occur.

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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 Peptostreptococcus stomatis

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 0.26 15 120 0 118 39.3 26 40 15 120 12.5 %ile 75 %ile
biomesight 18.57 0 10 10 80 0 861 105.2 30 385.9 10 90 0 %ile 91.3 %ile
thryve 16.52 0 9 15 15250 0 2416 164.9 27 1148.3 11 87 8 %ile 100 %ile
ubiome 12.93 0 0 12 26076 0 5738 540.7 64 2651.6 0 289 0 %ile 100 %ile

External Reference Ranges for Peptostreptococcus stomatis

Peptostreptococcus stomatis (NCBI 341694) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Microba Co-Biome 0 0 0 0
Statistic by Lab Source for Peptostreptococcus stomatis
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 19.902 %   0.01 %  0.035 % 570.0 2864
BiomeSightRdp 6.25 %   0.007 %  0.007 % 2.0 32
custom 1.695 %   0.003 %  % 1.0 59
Medivere 28.571 %   0.002 %  0 % 2.0 7
Thryve 15.691 %   0.015 %  0.106 % 217.0 1383
uBiome 12.879 %   0.054 %  0.265 % 102.0 792

Symptoms Associated with Peptostreptococcus stomatis From Citizen Science Studies

Click on Impact for information if high or low levels are causing the impact

MagnitudeImpactSymptom

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Foods Containing the Peptostreptococcus stomatis 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.

Kokonte, Ghana Weight: 0.01994 Nunu, Ghana Weight: 0.01444 Dehulled maize dough, Ghana Weight: 0.01246 Tej, Ethiopia Weight: 0.01203 Teff dough fermented Weight: 0.01121 Palm wine Weight: 0.008535 Dehulled maize dough fermented 12h, Ghana Weight: 0.005589 Dawadawa, Ghana Weight: 0.003721 Swiss-Dutch-type cheese Weight: 0.002236

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Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
Amino Acid and similar l-proline 1 Studies recorded. The consensus is Decreases📓, Click for details.
Antibiotics, Antivirals etc doxycycline (antibiotic)s[CFS] 1 Studies recorded. The consensus is Decreases📓, Click for details.
Antibiotics, Antivirals etc fluoroquinolone (antibiotic)s 1 Studies recorded. The consensus is Decreases📓, Click for details.
Antibiotics, Antivirals etc metronidazole (antibiotic)s[CFS] 1 Studies recorded. The consensus is Decreases📓, Click for details.
Antibiotics, Antivirals etc minocycline (antibiotic)s[CFS] 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) cranberry bean flour 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) rare meat 1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice berberine 1 Studies recorded. The consensus is Increases📓, Click for details.
Sugar and similar lactulose 1 Studies recorded. The consensus is Increases📓, Click for details.

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Caveat emptor: Analysis and suggestions are based on modelling (and thus infererence) based on studies. The data sources are usually given for those that wish to consider alternative inferences. theories and models.
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