Details about Flavobacteriaceae: NCBI 49546, gram-negative or unknown

Other Sources for more information:

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!

LabFrequency SeenAverageStandard DeviationSamples
AmericanGut 11.111 % 0.3320000 % 0.446 % 18
BiomeSight 86.999 % 0.0600000 % 0.634 % 1423
BiomeSightRdp 41.667 % 0.0030000 % 0.004 % 12
CosmosId 2.941 % 0.1770000 % % 34
custom 30.435 % 0.2010000 % 0.184 % 23
es-xenogene 100 % 0.7640000 % 0.145 % 4
Medivere 100 % 0.3710000 % 0.271 % 7
SequentiaBiotech 8.333 % 0.0450000 % 0.03 % 36
Thryve 46.955 % 0.0270000 % 0.182 % 1133
uBiome 55.897 % 0.3440000 % 0.312 % 814
More Information
Statistics 232 Interactions with Other Bacteria NCBI Data Punk End Products Produced
Recommended reading: Taxonomy Nightmare

Desired Levels Suggestions

Flavobacteriaceae (NCBI 49546) per million
Low Boundary High Boundary Source
0 9147.1 Standard Lab Ranges (+/- 2 Std Dev)
0 2525 Box Plot Whisker
14 17640 Kaltoft-Moltrup Normal Ranges

I would like to know about this bacteria's

I would like to know what can change the quality that I have

๐Ÿ““ - direct citation | ๐Ÿ‘ช - Impacts Parent Taxa | ๐Ÿ‘ถ - Impacts Child Taxa | ๐Ÿง™ - Inferred
Search Hints:
General Substance Specific Substance Effect
Amino Acid and similar Reduce choline (Beef, Chicken Eggs) Studies report Increases
Antibiotics, Antivirals etc squalamine Studies report Decreases
Diet Style high fodmap diet Studies report Decreases
Food (excluding seasonings) ganoderma lucidum mycelium Studies report Increases
Food (excluding seasonings) myristic acid(nutmeg butter, palm kernel oil, coconut oil, butterfat) Studies report Decreases
Herb or Spice daesiho-tang Studies report Increases
Herb or Spice fucoidan Studies report Increases
Herb or Spice glycyrrhizic acid (licorice) Studies report Increases
Herb or Spice jatropha curcas linn. (euphorbiaceae) Studies report Decreases
Herb or Spice nigella sativa seed (black cumin) Studies report Decreases
Prebiotics and similar Human milk oligosaccharides (prebiotic, Holigos, Stachyose) Studies report Decreases
Probiotics lactobacillus reuteri (probiotics) Studies report Increases
Vitamins, Minerals and similar vitamin d Studies report Decreases

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