Eubacterium pyruvativorans Details: NCBI 155865, gram-negative or unknown [species]
| ATCC BAA-574| Eubacterium pyruvativorans| Eubacterium pyruvativorans Wallace et al. 2003| Eubacterium pyruvivorans| Eubacterium pyruvovorans| NCIMB 13911| strain I-6| strain i6
Fermentation in Dairy Products:
- Lactococcus lactis is widely used in the production of dairy products. It plays a key role in the fermentation process, converting lactose (milk sugar) into lactic acid, which helps preserve and acidify the product. This process contributes to the characteristic taste and texture of fermented dairy products.
Probiotic Potential:
- Some strains of Lactococcus lactis have probiotic potential, meaning they may have beneficial effects on human health. Probiotics are live microorganisms that, when administered in adequate amounts, confer health benefits to the host. Lactococcus lactis has been studied for its potential immunomodulatory and anti-inflammatory effects.
Safety:
- Lactococcus lactis is generally regarded as safe (GRAS) and is widely used in the food industry. It does not possess known pathogenic traits and is not associated with infections in healthy individuals.
Biotechnological Applications:
- Beyond its role in food fermentation, Lactococcus lactis has been used as a model organism in biotechnological research. Genetic engineering techniques have been employed to modify Lactococcus lactis for various applications, including the production of therapeutic proteins.
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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
 Statistics
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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 Eubacterium pyruvativorans
- 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
| 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 | 0.18 | 20 | 140 | 0 | 183 | 75 | 70 | 55.1 | 20 | 140 | 16.7 %ile | 66.7 %ile | ||
| thryve | 59.21 | 0 | 82 | 22 | 502 | 0 | 1775 | 348.7 | 94 | 727.8 | 0 | 516 | 8 %ile | 91.8 %ile |
External Reference Ranges for Eubacterium pyruvativorans
| Source of Ranges | Low Boundary | High Boundary | Low Boundary %age | High Boundary %age |
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Statistic by Lab Source for Eubacterium pyruvativorans
| Lab | Frequency Seen | Average | Standard Deviation | Sample Count | Lab Samples |
|---|---|---|---|---|---|
| BiomeSightRdp | 9.677 % | 0.009 % | 0.006 % | 3.0 | 31 |
| custom | 3.279 % | 0.004 % | 0 % | 2.0 | 61 |
| Thryve | 60.92 % | 0.033 % | 0.068 % | 848.0 | 1392 |
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