Details about Clostridium aldenense: NCBI 358742

Other Names: [Clostridium] aldenense ATCC BAA-1318 CCUG 52204 Clostridium aldenense Clostridium aldenense Warren et al. 2007 DSM 19262 strain RMA 9741

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[Clostridium] aldenense ATCC BAA-1318 CCUG 52204 Clostridium aldenense Clostridium aldenense Warren et al. 2007 DSM 19262 strain RMA 9741

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Does a specific lab/source detect it?

Source	Percentage	samples
SequentiaBiotech	46.15384615384615 %	39
AmericanGut	0 %	18
uBiome	0 %	834
Thryve	78.76344086021506 %	372
BiomeSight	0.6622516556291391 %	151

I want to know what End Products this bacteria produces No information available Possible Health Impacts

I would like to know about this bacteria's Parent Bacteria/Taxa general information (from DataPunk) NCBI Technical Literature Genome Interactions with Other Bacteria (Citizen Science) There are 0 interactions reported from conventional science, This is reported in ? of 1427 samples

Source: All Labs Combines uBiome Thryve American Gut SequentiaBiotech BiomeSight   By Log(value) By Value (per million) By Percentage Last Computation: 1/25/2021 9:10:00 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

• 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
flavonoids, polyphenols etc	quercetin,resveratrol	👪 Decreases from 1 studies
Food (excluding seasonings)	walnuts	👪 Increases from 1 studies
Herb or Spice	glycyrrhizic acid (licorice)	📓 Increases from 2 studies
Herb or Spice	licorice	📓 Increases from 2 studies
Herb or Spice	rosmarinus officinalis (rosemary)	👪 Decreases from 1 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
not classified	licorice	📓 Increases from 2 studies
Prebiotics and similar	inulin (prebiotic)	👪 Increases from 1 studies
Probiotics	saccharomyces boulardii (probiotics)	👪 Increases from 1 studies
Probiotics	vsl#3 (probiotics)	👪 Decreases from 1 studies
quercetin supplement	quercetin,resveratrol	👪 Decreases from 1 studies
resveratrol	quercetin,resveratrol	👪 Decreases from 1 studies
saccharomyces probiotics	saccharomyces boulardii (probiotics)	👪 Increases from 1 studies
vet: anti-infectives (prescription)	monensin sodium salt,(prescription)	👪 Decreases from 1 studies
Vitamins, Minerals and similar	iron	👪 Increases from 1 studies
Vitamins, Minerals and similar	vitamin a	👪 Increases from 1 studies
Vitamins, Minerals and similar	Vitamin B9 (Folate)	👪 Increases from 1 studies
Vitamins, Minerals and similar	zinc	👪 Decreases from 1 studies
vsl #3 probiotic mixture	vsl#3 (probiotics)	👪 Decreases from 1 studies
walnuts nuts	walnuts	👪 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 Clostridium aldenense: Bacteria Interplay

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