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

Phascolarctobacterium succinatutens Details: NCBI 626940, gram-negative or unknown [species]

| DSM 22533| JCM 16074| Phascolarctobacterium sp. YIT 12068| Phascolarctobacterium succinatutens| Phascolarctobacterium succinatutens Watanabe et al. 2012| YIT 12067

  1. Metabolic Activity: Phascolarctobacterium succinatutens has been associated with the metabolism of succinate in the gut. The fermentation of succinate by certain bacteria in the gut contributes to the production of short-chain fatty acids (SCFAs), which can have various effects on host health.

  2. Butyrate Production: Some bacteria, including those within the Veillonellaceae family, are associated with the production of butyrate, a beneficial short-chain fatty acid. Butyrate is known to have anti-inflammatory effects and is important for the health of the colonic epithelium.

  3. Dietary Fiber Fermentation: Phascolarctobacterium succinatutens is involved in the breakdown of dietary fibers, which are crucial for maintaining a healthy gut environment.

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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 Phascolarctobacterium succinatutens

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 1.15 1 7200 0 4529 1223.5 480 1686.6 0 3959 0 %ile 100 %ile
biomesight 71.04 0 120 10 5510 0 3513 631.8 90 1469.8 0 510 3.4 %ile 98 %ile
thryve 35.92 0 18 1 2540 0 18685 1917.9 28 8554.9 10 188 0 %ile 89.9 %ile
ubiome 10.9 0 24 72064 0 43377 14465.8 9886 14750.7 0 31884 0 %ile 100 %ile

External Reference Ranges for Phascolarctobacterium succinatutens

Phascolarctobacterium succinatutens (NCBI 626940) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Statistic by Lab Source for Phascolarctobacterium succinatutens
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 76.152 %   0.062 %  0.143 % 2181.0 2864
BiomeSightRdp 18.75 %   0.017 %  0.037 % 6.0 32
bugspeak 100 %   0.007 %  % 1.0 1
CosmosId 12.5 %   0.181 %  0.108 % 4.0 32
custom 10.169 %   0.005 %  0.007 % 6.0 59
es-xenogene 17.241 %   0.338 %  0.26 % 5.0 29
Medivere 100 %   0.076 %  0.079 % 7.0 7
SequentiaBiotech 2.778 %   0.052 %  % 1.0 36
Thryve 35.719 %   0.215 %  0.804 % 494.0 1383
uBiome 10.859 %   1.447 %  1.475 % 86.0 792

Symptoms Associated with Phascolarctobacterium succinatutens 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 Phascolarctobacterium succinatutens 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.

Trentingrana Cheese (Italy) Weight: 0.1699 Beer Sour Flanders Red Ale Weight: 0.02301

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Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
Amino Acid and similar Alpha-Ketoglutarate 1 Studies recorded. The consensus is Increases📓, Click for details.
Amino Acid and similar fumarate 2 Studies recorded. The consensus is Decreases👶📓, Click for details.
Amino Acid and similar GABA 1 Studies recorded. The consensus is Decreases📓, Click for details.
Amino Acid and similar l-glutamine 1 Studies recorded. The consensus is Increases📓, Click for details.
Amino Acid and similar l-taurine 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) apple 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) broccoli 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) Burdock Root 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) cruciferous vegetables (broccoli cabbage) 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) Grapefruit seed extract 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) ku ding cha tea 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) lupin kernel fiber (legume) (anaphylaxis risk, toxic if not prepared properly) 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) nuts 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) palm kernel meal 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) pectin 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) Pumpkin 2 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) red wine 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) salt (sodium chloride) 2 Studies recorded. The consensus is Decreases👶📓, Click for details.
Herb or Spice berberine 5 Studies recorded. The consensus is Increases👶📓, Click for details.
Herb or Spice emblica officinalis 1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice ginger 1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice Moringa Oleifera 1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice oregano (origanum vulgare, oil) | 2 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice Slippery Elm 2 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice triphala 1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar arabinogalactan (prebiotic) 1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar fructo-oligosaccharides (prebiotic) 2 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar Glucomannan 1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar inulin (prebiotic) 1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar partially hydrolyzed guar gum 1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar Psyllium (Plantago Ovata Husk) 1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar resistant starch 2 Studies recorded. The consensus is Decreases👶📓, Click for details.
Prebiotics and similar xylan (prebiotic) 1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics clostridium butyricum (probiotics),Miya,Miyarisan 1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics lactobacillus casei (probiotics) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics saccharomyces boulardii (probiotics) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Vitamins, Minerals and similar chlorine 1 Studies recorded. The consensus is Increases📓, Click for details.

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