Details about Eubacterium hallii: NCBI 39488

Other Names: Anaerobutyricum hallii Anaerobutyricum hallii (Holdeman and Moore 1974) Shetty et al. 2018 ATCC 27751 DSM 3353 Eubacterium hallii Eubacterium hallii Holdeman and Moore 1974 VPI B4-27

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Does a specific lab/source detect it?
SourcePercentagesamples
SequentiaBiotech84.61538461538461 %39
AmericanGut0 %18
uBiome0.11990407673860912 %834
Thryve92.20430107526882 %372
BiomeSight0.6622516556291391 %151

Desired Levels from Some Experts

Low Percentage High Percentage
1 %3 %

I want to know what End Products this bacteria produces

  • Butyrate
  • Pyridoxine (B6)
  • Vitamin B1 (thiamine)
  • Vitamin B12 (Cobalamin)
  • Vitamin B2 (riboflavin)
  • Vitamin B5 (pantothenic acid/Pantothenate)

Possible Health Impacts

I would like to know about this bacteria's

Source:   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 Published Science

Based on Studies on PubMed
Medical ConditionDirectionPValue
Chronic Fatigue Syndrome Low1
Coronary artery disease Low1
Hashimoto's thyroiditis High1
Insomnia High1
Liver Cirrhosis Low1
ME/CFS with IBS Low1
Schizophrenia High1
Type 1 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
Diet Style dietary fiber 📓 Increases from 2 studies
Diet Style high fiber diet 📓 Increases from 2 studies
Food (excluding seasonings) cruciferous vegetables (broccoli cabbage) 📓 Increases from 2 studies
Herb or Spice glycyrrhizic acid (licorice) 📓 Decreases from 2 studies
Herb or Spice licorice 📓 Decreases from 2 studies
Herb or Spice Slippery Elm 📓 Decreases from 2 studies
Herb or Spice triphala 📓 Decreases from 2 studies
high fiber diet dietary fiber 📓 Increases from 2 studies
high fiber diet high fiber diet 📓 Increases from 2 studies
not classified licorice 📓 Decreases from 2 studies
Prebiotics and similar resistant starch 📓 Increases from 2 studies
pulse / legumes cruciferous vegetables (broccoli cabbage) 📓 Increases from 2 studies
resistant starch resistant starch 📓 Increases from 2 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 Eubacterium hallii: Bacteria Interplay


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