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

Frateuria Details: NCBI 70411, gram-negative or unknown [genus]

| Frateuria| Frateuria Swings et al. 1980 emend. Zhang et al. 2011

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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 Frateuria

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 0.13 2 20 0 28 8.3 3 10.1 2 20 20 %ile 60 %ile
thorne 34.48 1 11 0 10 4.1 4 2.8 1 11 8.3 %ile 83.3 %ile
thryve 0.18 11 15 7 19 13 13 2.8 11 15 25 %ile 50 %ile

External Reference Ranges for Frateuria

Frateuria (NCBI 70411) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Statistic by Lab Source for Frateuria
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
CerbaLab 66.667 %   0 %  0 % 2.0 3
es-xenogene 3.448 %   0.002 %  % 1.0 29
Thorne 21.591 %   0 %  0 % 19.0 88
Thryve 0.217 %   0.001 %  0 % 3.0 1383

Symptoms Associated with Frateuria 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 Frateuria 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.

Cider - Dry Weight: 0.4145 Malaysian fermented fish sauce Weight: 0.3361 Ogi from sorghum, Nigeria Weight: 0.0429 Ogi from maize, Nigeria Weight: 0.04212 Obushera, Uganda Weight: 0.0378 Motoho fermented 72h, South Africa Weight: 0.03263 Nono, Nigeria Weight: 0.02116 Gappal seche, Burkina Faso Weight: 0.0172 Mawe from sorghum fermented 12h, Benin Weight: 0.01653 Boule d'akassa (Burkina Faso) Weight: 0.01605 Mawe from maize fermented 12h, Benin Weight: 0.01531 Wara, Nigeria Weight: 0.01515 Mawe from sorghum fermented 48h, Benin Weight: 0.01491 Fermented finger millet Weight: 0.00908 Mawe from maize fermented 48h, Benin Weight: 0.0067 Dehulled maize dough, Ghana Weight: 0.002492

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