Other Names: Bacilli Bacilli Ludwig et al. 2010 Bacillus/Lactobacillus/Streptococcus group Firmibacteria Firmibacteria Murray 1988
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Desired Levels from Some Experts
Ranges can vary from lab to lab because of different equipment and software being used.
I want to know what End Products this bacteria produces
No information available
Possible Health Impacts
I would like to know about this bacteria's
Login to see more symptoms with Premium. PValue: a E-9 is stronger association then a E-5 or 0.0001
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A P-value below 0.0001 is the recommended threshold. A larger R-Square valye means a stronger relationship. This is unpublished data using Properitary Artificial Intelligence.