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

Marinilactibacillus Details: NCBI 191769, low G+C gram-positive [genus]

| Marinilactibacillus| Marinilactibacillus Ishikawa et al. 2003| Marinolactobacillus

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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 Marinilactibacillus

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 0.26 6 100 0 131 42 20 45.4 6 100 12.5 %ile 75 %ile
thorne 37.93 1 5 0 6 2.7 3 1.5 1 5 7.7 %ile 84.6 %ile

External Reference Ranges for Marinilactibacillus

Marinilactibacillus (NCBI 191769) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Statistic by Lab Source for Marinilactibacillus
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
CerbaLab 66.667 %   0.001 %  0 % 2.0 3
es-xenogene 13.793 %   0.006 %  0.005 % 4.0 29
Thorne 24.444 %   0 %  0 % 22.0 90

Symptoms Associated with Marinilactibacillus 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 Marinilactibacillus 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.

Curd cheese, cow milk Weight: 5.335 Caipira cheese Weight: 2.316 Serrano cheese, cow milk Weight: 1.259 Colonial cheese, cow milk Weight: 1.257 Sausage, Cyprus: Limassol Weight: 1.25 Hard cheese (Cheddar, Emmental type) Unpasteurised Cow, rind Weight: 0.9155 Hard cheese (Cheddar, Emmental type) Pasteurised Cow Weight: 0.716 Livarot (French Cheese) Weight: 0.3333 Surstromming - Fermented Herring (Sweden) Weight: 0.3227 Soft - ripened cheese Pasteurised Cow Weight: 0.2461 Campo das Vertentes cheese Weight: 0.2425 Saint Nectaire Cheese (France) Weight: 0.2303 Fontina Cheese Weight: 0.1507 Aloreña olives Weight: 0.1454 Munster cheese Weight: 0.1225 Beer Sour Flanders Red Ale Weight: 0.115 Lard Farm Weight: 0.1068 Cerrado cheese, cow milk Weight: 0.1031 Serro cheese, cow milk Weight: 0.09067 Arax cheese Weight: 0.07019 Fromadzo (Italian Cheese) Weight: 0.05121 Canastra cheese, cow milk Weight: 0.04506 Malaysian fermented fish sauce Weight: 0.04148 Butter cheese, cow milk Weight: 0.03955 Sufu - Formented tofu Weight: 0.03308 Saint Marcellin Cheese (France) Weight: 0.02711 Sausage, Cyprus: Paphos Weight: 0.02586 Liqvan cheese cheese Weight: 0.01448 Marajó cheese, water buffalo milk + cow milk Weight: 0.004621 Robiola di Roccaverano Cheese (Italy) Weight: 0.003627 yoghurt fermentation Weight: 0.000736416792266642

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Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
Antibiotics, Antivirals etc macrolide ((antibiotic)s) 1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style gluten-free diet 1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style high sugar diet 1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style high-fat diets 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) walnuts 1 Studies recorded. The consensus is Decreases📓, Click for details.
Prescription - Other proton-pump inhibitors (prescription) 1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics lactobacillus reuteri (probiotics) 1 Studies recorded. The consensus is Increases📓, Click for details.

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