Hymenobacter Details

Hymenobacter Details: NCBI 89966, gram-negative or unknown [genus]

Gastrointestinal Infections: Aeromonads can cause gastroenteritis, resulting in symptoms such as diarrhea, abdominal pain, nausea, and vomiting. Contaminated water or undercooked seafood, particularly shellfish, can be sources of infection.
Wound Infections: Aeromonas species can cause skin and soft tissue infections, especially in individuals with open wounds or cuts exposed to contaminated water. This may result in cellulitis, wound infections, or more severe soft tissue infections.
Respiratory Infections: In rare cases, Aeromonads have been associated with respiratory infections, particularly in individuals with pre-existing respiratory conditions.

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Other Sources for more information:

Immune Epitope Database
The NCBI taxonomy database
UniProt
Immune Epitope Taxonomy Database (IEDB)
AI Engines For more Details: Perplexity Kagi Labs You

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 Hymenobacter

Frequency - how often do samples show this bacteria
UD - An alternative statistical algorithm (which factors in the frequency)
Kaltoft-Moldrup Heuristic Using uploaded data
Lab Low and High are calculated using the formula that most labs use: Mean - 2 Standard Deviation to Mean + 2 Standard Deviation

These are values that are computed from lab specific samples (Patent Pending)
Lab	Frequency	UD-Low	UD-High	KM Low	KM High	Lab Low	Lab High	Mean	Median	Standard Deviation	Box Plot Low	Box Plot High	KM Percentile Low	KM Percentile High
Other Labs	0.62			3	700	0	477	107.9	25	188.4	3	700	6.3 %ile	87.5 %ile
biomesight	58.97	0	40	10	110	0	478	88.4	50	199	10	150	0 %ile	90.5 %ile
thorne	100			30	878	0	634	188.4	91	227.2	45	281	0 %ile	100 %ile
thryve	5.51	0	0	5	160	0	67	24.9	20	21.7	8	36	0 %ile	100 %ile
ubiome	0.13			0	121			121	121		121	121	0 %ile	99 %ile

External Reference Ranges for Hymenobacter

Hymenobacter (NCBI 89966) per million
Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
Thorne (20/80%ile)	3.57	110.06	0.0004	0.011

Statistic by Lab Source for Hymenobacter

These desired values are reported from the lab reports
Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
BiomeSight	63.977 %	0.008 %	0.018 %	1895.0	2962
BiomeSightRdp	19.355 %	0.002 %	0.001 %	6.0	31
bugspeak	100 %	0.005 %	%	1.0	1
CerbaLab	66.667 %	0.001 %	0.001 %	2.0	3
custom	1.639 %	0.002 %	%	1.0	61
es-xenogene	13.793 %	0.033 %	0.025 %	4.0	29
Thorne	86.735 %	0.01 %	0.017 %	85.0	98
Thryve	5.335 %	0.002 %	0.002 %	74.0	1387
uBiome	0.126 %	0.012 %	%	1.0	792

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Prescription - Other	Morphine	1 Studies recorded. The consensus is Decreases👶, Click for details.

Foods Containing the Hymenobacter 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: 0.2243 Passito wine Weight: 0.1321 Surstromming - Fermented Herring (Sweden) Weight: 0.09553 Beer Sour Flanders Red Ale Weight: 0.06442 Beer Sour Ale Weight: 0.0444 Picual olives Weight: 0.02433 Ham fermented for 4 years Weight: 0.0227 Lard Farm Weight: 0.02152 Fermented glutinous rice Weight: 0.009107 Sausage, Cyprus: Limassol Weight: 0.007761 Gruyere cheese Weight: 0.001412

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