Carnobacterium Details: NCBI 2747, low G+C gram-positive [genus]

| Carnibacterium| Carnobacterium| Carnobacterium Collins et al. 1987

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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 Carnobacterium

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 0.49 8 2772 0 1929 339.5 100 810.9 8 2772 7.7 %ile 84.6 %ile
biomesight 4.07 0 0 10 270 0 98 29.4 20 35.1 0 40 0 %ile 100 %ile
thorne 100 1 27 0 25 12.5 11 6.6 5 21 0 %ile 100 %ile
thryve 0.45 13 38 0 44 21 13 11.5 13 38 14.3 %ile 71.4 %ile
ubiome 1.01 21 90 7 94 50.1 44 22.2 21 90 10 %ile 80 %ile

External Reference Ranges for Carnobacterium

Carnobacterium (NCBI 2747) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 0 7.38 0 0.0007
Statistic by Lab Source for Carnobacterium
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 4.247 %   0.003 %  0.003 % 125.0 2943
CerbaLab 66.667 %   0.003 %  0.001 % 2.0 3
custom 1.639 %   0.001 %  % 1.0 61
es-xenogene 17.241 %   0.017 %  0.004 % 5.0 29
Medivere 28.571 %   0.001 %  0 % 2.0 7
Microba 3.571 %   0.277 %  % 1.0 28
Thorne 80.645 %   0.001 %  0.001 % 75.0 93
Thryve 0.361 %   0.002 %  0.001 % 5.0 1385
uBiome 1.01 %   0.005 %  0.002 % 8.0 792

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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.

Foods Containing the Carnobacterium 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.

Sour Meat Weight: 8.036 Chinese fish sauce Weight: 7.078 salami at t28 days, inoculated with L. monocitogenes, Weight: 5.1 bovis sausage Weight: 3.001 salami at t28 days, no starter, Weight: 2.582 Soumaintrain Cheese(France) Weight: 1.746 Caipira cheese Weight: 1.388 Fermented Fabriano-like sausage Weight: 1.294 Curd cheese, cow milk Weight: 0.9611 Colonial cheese, cow milk Weight: 0.6953 Saint Nectaire Cheese (France) Weight: 0.5672 Lard Farm Weight: 0.475 Surstromming - Fermented Herring (Sweden) Weight: 0.4312 Mont d'Or (France) Weight: 0.4066 Cheese Weight: 0.3858 horse sausage Weight: 0.3511 Portuguese Painho de Porco Iberico fermented sausages Weight: 0.3087 dry-fermented sausage treated with sodium nitrite Weight: 0.2874 Firm - ripened cheeses Pasteurised Cow Weight: 0.2692 pork sausage Weight: 0.2239 Cheese, Emmental Weight: 0.2155 Dehulled maize dough fermented 12h, Ghana Weight: 0.2138 Sufu - Formented tofu Weight: 0.1935 wild boar sausage Weight: 0.1925 Robiola di Roccaverano Cheese (Italy) Weight: 0.1891 dry-fermented sausage treated with grape seed extract Weight: 0.178 Munster cheese Weight: 0.1707 Kokonte, Ghana Weight: 0.1481 Beer Sour Flanders Red Ale Weight: 0.1472 Sausage, Cyprus: Paphos Weight: 0.1416 Livarot (French Cheese) Weight: 0.1386 Cheese, Caciocavallo Weight: 0.1164 Firm - ripened cheeses Pasteurised Sheep Weight: 0.1032 Sausage, Cyprus: Limassol Weight: 0.08634 Butter cheese, cow milk Weight: 0.06043 Saint Marcellin Cheese (France) Weight: 0.05795 Ham fermented for 4 years Weight: 0.03729 Malaysian fermented fish sauce Weight: 0.03699 dry-fermented sausage treated with chestnut extract Weight: 0.02642 fermented Hakarl Weight: 0.02378 Mozzarella cheese Weight: 0.02365 Chorizo Weight: 0.02185 Cerrado cheese, cow milk Weight: 0.02102 Swiss type cheese Weight: 0.01574 Brie cheese Weight: 0.01176 Cheese with dietary fibers Weight: 0.005302 Kefir Weight: 0.002102

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