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

Saprospiraceae Details: NCBI 89374, gram-negative or unknown [family]

| Saprospira group| Saprospiraceae| Saprospiraceae Krieg et al. 2012 emend. Hahnke et al. 2016

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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 Saprospiraceae

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 10.7 10 9 2 20 20 %ile 60 %ile
biomesight 3.98 0 0 10 410 0 151 39.9 20 56.9 20 60 0 %ile 100 %ile
thorne 72.41 1 96 0 65 15.6 6 25.1 2 8 0 %ile 100 %ile
thryve 6.77 0 0 9 144 0 61 25.6 22 18.2 8 40 0 %ile 100 %ile

External Reference Ranges for Saprospiraceae

Saprospiraceae (NCBI 89374) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Statistic by Lab Source for Saprospiraceae
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 4.399 %   0.004 %  0.005 % 126.0 2864
CerbaLab 33.333 %   0 %  % 1.0 3
es-xenogene 3.448 %   0.002 %  % 1.0 29
Thorne 42.697 %   0.001 %  0.002 % 38.0 89
Thryve 6.218 %   0.003 %  0.002 % 86.0 1383
Tiny 100 %   0.001 %  % 1.0 1

Symptoms Associated with Saprospiraceae 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 Saprospiraceae 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.

Malaysian fermented fish sauce Weight: 0.4399 tomato sour soup metagenome Weight: 0.1262 Ham fermented for 4 years Weight: 0.03158 Lard Farm Weight: 0.01894 Surstromming - Fermented Herring (Sweden) Weight: 0.01166 Fermented glutinous rice Weight: 0.006774 Swiss-Dutch-type cheese Weight: 0.004912 yoghurt fermentation Weight: 0.000738740668781927

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

Data Contradictions β€” Limits of Certainity

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