Brevibacillus Details: NCBI 55080, low G+C gram-positive [genus]

| Bacillus brevis group| Brevibacillus| Brevibacillus Shida et al. 1996| rRNA group 4 bacilli

A lot more information is available when you are logged in and raise the display level

Other Sources for more information:

More Information
Statistics NCBI Data Punk End Products Produced

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 Brevibacillus

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 0.49 14 220 0 234 106.5 110 65.1 14 220 7.7 %ile 84.6 %ile
biomesight 9.72 0 0 10 480 0 106 26.7 20 40.6 0 40 0 %ile 100 %ile
thorne 100 11 141 0 84 35.5 32 24.7 10 52 0 %ile 100 %ile
thryve 10.38 0 0 1 264 0 96 30.9 22 33.2 6 50 0 %ile 100 %ile

External Reference Ranges for Brevibacillus

Brevibacillus (NCBI 55080) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 7.3 15.4 0.0007 0.0015
Statistic by Lab Source for Brevibacillus
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
AmericanGut 6.667 %   0.013 %  % 1.0 15
BiomeSight 11.61 %   0.003 %  0.004 % 344.0 2963
BiomeSightRdp 9.677 %   0.003 %  0 % 3.0 31
bugspeak 100 %   0.011 %  % 1.0 1
CerbaLab 66.667 %   0.004 %  0.001 % 2.0 3
custom 1.639 %   0.001 %  % 1.0 61
es-xenogene 17.241 %   0.014 %  0.007 % 5.0 29
SequentiaBiotech 2.778 %   0.014 %  % 1.0 36
Thorne 83.654 %   0.002 %  0.002 % 87.0 104
Thryve 9.496 %   0.003 %  0.003 % 132.0 1390

To see medical conditions associated you may be logged in

And display level must be raised above public.

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

Data Contradictions β€” Limits of Certainity

To get the list of studies, you must be logged in and raise your display level.

πŸ§™? Search Hints:
General Substance Specific Substance Effect
Food (excluding seasonings) blueberry 1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics Prescript Assist (2018 Formula) 1 Studies recorded. The consensus is Increases📓, Click for details.

Foods Containing the Brevibacillus 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.

Dawadawa, Ghana Weight: 2.375 Motoho fermented 72h, South Africa Weight: 2.349 Passito wine Weight: 0.7797 Malaysian fermented fish sauce Weight: 0.4408 Fermented finger millet Weight: 0.4111 Wara, Nigeria Weight: 0.3548 Kokonte, Ghana Weight: 0.2293 Palm wine Weight: 0.2225 Teff dough fermented Weight: 0.2148 Nunu, Ghana Weight: 0.2035 Dehulled maize dough, Ghana Weight: 0.1919 Dehulled maize dough fermented 12h, Ghana Weight: 0.1872 Ghee, Uganda Weight: 0.1585 Tej, Ethiopia Weight: 0.1577 Boule d'akassa (Burkina Faso) Weight: 0.1538 Mawe from sorghum fermented 48h, Benin Weight: 0.1491 Mawe from sorghum fermented 12h, Benin Weight: 0.1436 Nono, Nigeria Weight: 0.1397 Ogi from maize, Nigeria Weight: 0.1234 Mawe from maize fermented 12h, Benin Weight: 0.1199 Ogi from sorghum, Nigeria Weight: 0.1166 Gappal seche, Burkina Faso Weight: 0.1081 Robiola di Roccaverano Cheese (Italy) Weight: 0.09924 Mawe from maize fermented 48h, Benin Weight: 0.0871 Lard Farm Weight: 0.04669 Surstromming - Fermented Herring (Sweden) Weight: 0.02959 Cheese Weight: 0.02594 Maize dough, Ghana Weight: 0.0158 Portuguese Painho de Porco Iberico fermented sausages Weight: 0.01452 Cassava dough, Ghana Weight: 0.01314 Kwerionik, Uganda Weight: 0.01006 Sufu - Formented tofu Weight: 0.009779 Millet dough(Ghana) Weight: 0.006728 Swiss-Dutch-type cheese Weight: 0.00099372956643579 yoghurt fermentation Weight: 0.000736416792266642 Sausage, Cyprus: Limassol Weight: 0.000615496351645375

This is an Academic site. It generates theoretical models of what may benefit a specific microbiome results.

Explanations/Info/Descriptions are influenced by Large Language Models and may not be accurate and include some hallucinations. Please report any to us for correction.

Copyright 2016-2024 Lassesen Consulting, LLC [2007], DBA, Microbiome Prescription. All rights served.
Permission to data scrap or reverse engineer is explicitly denied to all users. U.S. Code Title 18 PART I CHAPTER 47 Β§β€―1030, CETS No.185, CFAA
Use of data on this site is prohibited except under written license. There is no charge for individual personal use. Use for any commercial applications or research requires a written license.
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.
Inventions/Methodologies on this site are Patent Pending.

Microbiome Prescription do not make any representations that data or analyses available on this site is suitable for human diagnostic purposes, for informing treatment decisions, or for any other purposes and accept no responsibility or liability whatsoever for such use.
This site is not Health Insurance Portability and Accountability Act of 1996 (HIPAA) compliant.