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

Succinivibrionaceae Details: NCBI 83763, gram-negative or unknown [family]

| Succinivibrionaceae| Succinivibrionaceae Hippe et al. 1999

  1. Rumen Microbiota: Succinivibrionaceae bacteria are often associated with the rumen microbiota of ruminant animals, such as cattle. The rumen is a complex fermentation chamber where microbial communities, including bacteria like Succinivibrionaceae, play a crucial role in the digestion of fibrous plant material.

  2. Fermentation and Metabolism: Bacteria within the Succinivibrionaceae family contribute to the fermentation of complex carbohydrates in the rumen, producing metabolites such as succinate. This fermentation process is essential for the breakdown of plant material and the production of short-chain fatty acids that can be absorbed by the host animal.

  3. Influence on Methane Production: Some research suggests that bacteria within the Succinivibrionaceae family may influence methane production in the rumen. Methane is a byproduct of microbial fermentation in the gut of ruminant animals, and its production is of interest due to its environmental impact.

  4. Limited Clinical Information: Information specifically related to the health impacts of Succinivibrionaceae on humans or animals outside of the context of the rumen microbiota is not well-documented in the available scientific literature. The focus of research on bacterial families like Succinivibrionaceae may primarily be on their roles in specific ecological niches.

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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 Succinivibrionaceae

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 0.97 6 33200 0 16317 2031.4 50 7288.4 0 129 0 %ile 100 %ile
biomesight 26.49 0 20 20 176670 0 35264 3288.2 70 16314.1 0 1090 8 %ile 100 %ile
thorne 96.55 1 87 0 47 13.3 9 17.2 3 17 0 %ile 100 %ile
thryve 23.19 0 11 13 111463 0 24687 2258.6 27 11443.1 9 75 8 %ile 100 %ile
ubiome 1.9 23 215656 0 148057 34005.4 7996 58189.3 23 215656 5.9 %ile 88.2 %ile

External Reference Ranges for Succinivibrionaceae

Succinivibrionaceae (NCBI 83763) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 0 8.76 0 0.0009
Statistic by Lab Source for Succinivibrionaceae
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
AmericanGut 13.333 %   0.528 %  0.695 % 2.0 15
BiomeSight 29.05 %   0.36 %  1.825 % 832.0 2864
BiomeSightRdp 9.375 %   1.107 %  1.916 % 3.0 32
CerbaLab 66.667 %   0.004 %  0.001 % 2.0 3
custom 15.254 %   0.008 %  0.003 % 9.0 59
es-xenogene 58.621 %   0.006 %  0.003 % 17.0 29
Thorne 70 %   0.001 %  0.002 % 63.0 90
Thryve 21.837 %   0.192 %  1.054 % 302.0 1383
Tiny 100 %   0.001 %  % 1.0 1
uBiome 1.894 %   3.401 %  5.819 % 15.0 792

Symptoms Associated with Succinivibrionaceae 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 Succinivibrionaceae 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.

Portuguese Painho de Porco Iberico fermented sausages Weight: 0.004311

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

Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
Amino Acid and similar choline 1 Studies recorded. The consensus is Decreases📓, Click for details.
Amino Acid and similar Reduce choline (Beef, Chicken Eggs) 1 Studies recorded. The consensus is Increases📓, Click for details.
Common Supplements Baking Soda, Sodium Bicarbonate 2 Studies recorded. The consensus is Increases👶👪, Click for details.
flavonoids, polyphenols etc chestnut tannins 2 Studies recorded. The consensus is Increases👪, Click for details.
flavonoids, polyphenols etc quebracho 2 Studies recorded. The consensus is Increases👪, Click for details.
Food (excluding seasonings) beef 1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings) blueberry 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) chicken 1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings) fat 1 Studies recorded. The consensus is Increases👪, Click for details.
Food (excluding seasonings) lard 1 Studies recorded. The consensus is Increases👪, Click for details.
Food (excluding seasonings) linseed(flaxseed) 2 Studies recorded. The consensus is Increases👶👪, Click for details.
Food (excluding seasonings) vegetarians 2 Studies recorded. The consensus is Decreases👶👪, Click for details.
Food (excluding seasonings) walnuts 1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice camelina seed 2 Studies recorded. The consensus is Increases👶👪, Click for details.
Herb or Spice ginko 2 Studies recorded. The consensus is Increases👶👪, Click for details.
Herb or Spice Perilla frutescens(shiso) 1 Studies recorded. The consensus is Increases👪, Click for details.
Miscellaneous, food additives, and other odd items sodium stearoyl lactylate 1 Studies recorded. The consensus is Increases👪, Click for details.
Prescription - Other helminth infection (prescription) 1 Studies recorded. The consensus is Decreases👪, Click for details.
Vitamins, Minerals and similar vitamin d 1 Studies recorded. The consensus is Decreases📓, Click for details.

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