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

Rhizobiaceae Details: NCBI 82115, gram-negative or unknown [family]

| Rhizobiaceae| Rhizobiaceae Conn 1938

  1. Nitrogen Fixation:

    • The most well-known members of Rhizobiaceae are nitrogen-fixing bacteria, which establish symbiotic relationships with leguminous plants. They convert atmospheric nitrogen into a form that plants can use, enhancing soil fertility.
  2. Plant Pathogens:

    • Some members of Rhizobiaceae, such as Agrobacterium tumefaciens, are plant pathogens. A. tumefaciens causes crown gall disease in a variety of plants, leading to the formation of tumor-like structures.
  3. Beneficial Plant-Microbe Interactions:

    • Rhizobiaceae members form symbiotic relationships with plants, contributing to increased crop yields and improved soil fertility. This is particularly important in agriculture, as these bacteria play a role in the nitrogen cycle.
  4. Agrobacterium tumefaciens and Genetic Engineering:

    • Agrobacterium tumefaciens is used in genetic engineering to introduce foreign genes into plants. This bacterium's natural ability to transfer genetic material to plant cells has been harnessed for the development of genetically modified organisms (GMOs) in agriculture.

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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 Rhizobiaceae

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 1.9 3 285180 0 109554 14905.4 261 48290 0 2739 0 %ile 100 %ile
biomesight 27.07 0 20 10 80 0 4701 314.5 30 2238 10 90 0 %ile 89.1 %ile
thorne 100 61 415 0 394 187.5 148 105.5 94 282 0 %ile 100 %ile
thryve 8.12 0 0 1 2085 0 483 54.4 22 218.6 8 48 0 %ile 100 %ile
ubiome 1.01 24 193 0 188 78.5 58 55.8 24 193 10 %ile 80 %ile

External Reference Ranges for Rhizobiaceae

Rhizobiaceae (NCBI 82115) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 70.51 165.94 0.0071 0.0166
Statistic by Lab Source for Rhizobiaceae
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
AmericanGut 6.667 %   0.01 %  % 1.0 15
BiomeSight 27.654 %   0.024 %  0.185 % 792.0 2864
BiomeSightRdp 15.625 %   0.003 %  0.001 % 5.0 32
bugspeak 100 %   0.042 %  % 1.0 1
CerbaLab 66.667 %   0 %  0 % 2.0 3
custom 15.254 %   0.003 %  0.001 % 9.0 59
es-xenogene 44.828 %   2.224 %  7.9 % 13.0 29
Medivere 100 %   2.569 %  3.286 % 7.0 7
SequentiaBiotech 38.889 %   1.223 %  3.158 % 14.0 36
Thorne 85.556 %   0.011 %  0.01 % 77.0 90
Thryve 7.592 %   0.005 %  0.02 % 105.0 1383
Tiny 100 %   0.005 %  % 1.0 1
uBiome 1.01 %   0.008 %  0.006 % 8.0 792

Symptoms Associated with Rhizobiaceae 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 Rhizobiaceae 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.

Passito wine Weight: 0.108 Greek style fermented table olives, Table Olives Kalamata Weight: 0.05992 Swiss-Dutch-type cheese Weight: 0.03681 Ham fermented for 4 years Weight: 0.03103 Gruyere cheese Weight: 0.0192 Dawadawa, Ghana Weight: 0.01612 Jarlsberg cheese Weight: 0.01592 Chinese fish sauce Weight: 0.01358 Portuguese Painho de Porco Iberico fermented sausages Weight: 0.01241 Caipira cheese Weight: 0.01001 Sausage, Cyprus: Limassol Weight: 0.009432 Campo das Vertentes cheese Weight: 0.008997 Cheese with protective lactobacilli in milk Weight: 0.007656 Stinky beans spontaneous fermentation sampling time 15 replicate 1 sample type bean Weight: 0.007531 Tej, Ethiopia Weight: 0.005346 Lard Farm Weight: 0.004502 Serrano cheese, cow milk Weight: 0.003464 Palm wine Weight: 0.003368 Colonial cheese, cow milk Weight: 0.003017 Cassava dough, Ghana Weight: 0.00292 BZ Liqvan cheese cheese farm B Weight: 0.002152 Sufu - Formented tofu Weight: 0.001535 Sausage, Cyprus: Paphos Weight: 0.001451 fermented Hakarl Weight: 0.001414

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Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
Common Supplements Exercise 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) walnuts 1 Studies recorded. The consensus is Decreases📓, Click for details.
Miscellaneous, food additives, and other odd items glyphosate 1 Studies recorded. The consensus is Increases👪, Click for details.
Vitamins, Minerals and similar vitamin d 1 Studies recorded. The consensus is Increases📓, Click for details.

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