Brevibacterium Details: NCBI 1696, high G+C gram-positive [genus]
| Brevibacterium| Brevibacterium Breed 1953
Cheese Ripening:
- Brevibacterium linens, a species within the genus, is well-known for its role in the ripening of certain types of cheeses. It contributes to the characteristic flavors and aromas of these cheeses.
Environmental Distribution:
- Brevibacterium species are found in diverse environments, including soil, water, and the skin of humans and other animals. They are part of the natural microbial communities in these environments.
Biodegradation:
- Some Brevibacterium species have been studied for their ability to degrade organic compounds. They play a role in biodegradation processes and contribute to environmental cycling of nutrients.
Skin Microbiota:
- Brevibacterium species are part of the human skin microbiota. They are typically present on the skin's surface and are involved in the complex microbial communities that inhabit various body sites.
No Known Pathogenicity:
- Generally, Brevibacterium species are not considered pathogenic to humans. They are more often studied for their ecological roles, applications in food production, and contributions to microbial communities.
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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 Brevibacterium
- 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 | 1.28 | 1 | 397 | 0 | 230 | 68.2 | 40 | 82.3 | 0 | 160 | 0 %ile | 100 %ile | ||
| biomesight | 7.96 | 0 | 0 | 10 | 10580 | 0 | 2407 | 322.7 | 60 | 1063.2 | 0 | 380 | 0 %ile | 100 %ile |
| thorne | 100 | 4 | 166 | 0 | 109 | 34.7 | 15 | 37.7 | 9 | 79 | 0 %ile | 100 %ile | ||
| thryve | 11.19 | 0 | 1 | 2971 | 0 | 1076 | 184.5 | 36 | 454.8 | 6 | 176 | 0 %ile | 100 %ile | |
| ubiome | 7.6 | 0 | 0 | 18 | 21341 | 0 | 8487 | 1393.8 | 236 | 3618.9 | 0 | 1174 | 0 %ile | 100 %ile |
External Reference Ranges for Brevibacterium
| Source of Ranges | Low Boundary | High Boundary | Low Boundary %age | High Boundary %age |
|---|---|---|---|---|
| XenoGene | 0 | 1000 | 0 | 0.1 |
| Thorne (20/80%ile) | 4.12 | 10.2 | 0.0004 | 0.001 |
Statistic by Lab Source for Brevibacterium
| Lab | Frequency Seen | Average | Standard Deviation | Sample Count | Lab Samples |
|---|---|---|---|---|---|
| AmericanGut | 6.667 % | 0.04 % | % | 1.0 | 15 |
| BiomeSight | 8.028 % | 0.043 % | 0.14 % | 237.0 | 2952 |
| bugspeak | 100 % | 0.005 % | % | 1.0 | 1 |
| CerbaLab | 66.667 % | 0 % | 0 % | 2.0 | 3 |
| custom | 14.754 % | 0.005 % | 0.002 % | 9.0 | 61 |
| es-xenogene | 93.103 % | 0.007 % | 0.005 % | 27.0 | 29 |
| Medivere | 100 % | 0.004 % | 0.003 % | 7.0 | 7 |
| Thorne | 83.871 % | 0.002 % | 0.005 % | 78.0 | 93 |
| Thryve | 11.119 % | 0.019 % | 0.058 % | 154.0 | 1385 |
| Tiny | 100 % | 0.001 % | % | 1.0 | 1 |
| uBiome | 7.576 % | 0.139 % | 0.362 % | 60.0 | 792 |
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Foods Containing the Brevibacterium 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.
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