Acetobacter Details: NCBI 434, gram-negative or unknown [genus]

| "Acetimonas" Orla-Jensen 1909| "Acetobacterium" Ludwig 1898| "Mycoderma" Thompson 1852| "Termobacterium" Zeidler 1896 (not Lindner 1895)| "Ulvina" Kutzing 1834| Acetimonas| Acetobacter| Acetobacter Beijerinck 1898| Mycoderma| Termobacterium| Ulvina

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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 Acetobacter

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 0.44 2 16500 0 12195 2141.6 65 5129.4 2 16500 8.3 %ile 83.3 %ile
biomesight 0.67 10 240 0 199 52.5 30 74.5 10 240 0 %ile 100 %ile
thorne 100 6 113 0 83 30.3 19 26.7 9 47 0 %ile 100 %ile
thryve 1.81 1 61 0 51 21.9 19 14.7 7 35 0 %ile 100 %ile

External Reference Ranges for Acetobacter

Acetobacter (NCBI 434) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 13.27 27.17 0.0013 0.0027
Statistic by Lab Source for Acetobacter
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 0.708 %   0.033 %  0.061 % 21.0 2965
CerbaLab 66.667 %   0.001 %  0.001 % 2.0 3
CosmosId 3.125 %   0.002 %  % 1.0 32
custom 1.639 %   0.001 %  % 1.0 61
es-xenogene 10.345 %   0.014 %  0.014 % 3.0 29
Microba 10.714 %   0.698 %  0.826 % 3.0 28
Thorne 83.654 %   0.002 %  0.002 % 87.0 104
Thryve 1.365 %   0.002 %  0.001 % 19.0 1392

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Data Contradictions — Limits of Certainity

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General Substance Specific Substance Effect
Diet Style Olive Oil 1 Studies recorded. The consensus is Increases👶, Click for details.

Foods Containing the Acetobacter 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.

Maize dough, Ghana Weight: 32.55 Ghee, Uganda Weight: 30.09 Kefir grain Weight: 25 Beer Weight: 24.87 Kefir Weight: 21.88 Kwerionik, Uganda Weight: 15.86 Beer Brett Beer Weight: 4.914 Boule d'akassa (Burkina Faso) Weight: 4.799 Ogi from maize, Nigeria Weight: 4.605 Mawe from sorghum fermented 12h, Benin Weight: 3.89 Cider - Dry Weight: 3.783 Mawe from sorghum fermented 48h, Benin Weight: 3.659 Cassava dough, Ghana Weight: 3.583 Obushera, Uganda Weight: 3.543 Wara, Nigeria Weight: 3.455 Mawe from maize fermented 48h, Benin Weight: 3.197 Millet dough(Ghana) Weight: 2.694 Fura, Ghana Weight: 2.556 Tonton, Uganda Weight: 2.339 Palm wine Weight: 2.325 Nono, Nigeria Weight: 1.977 Fermented finger millet Weight: 1.928 Sufu - Formented tofu Weight: 1.501 Beer Sour Flanders Red Ale Weight: 0.8834 Motoho fermented 72h, South Africa Weight: 0.8809 Piedmont hard cheese Weight: 0.8788 Ogi from sorghum, Nigeria Weight: 0.8513 Beer American Wild Ale Weight: 0.7919 Teff dough fermented Weight: 0.711 Mawe from maize fermented 12h, Benin Weight: 0.6023 Dehulled maize dough fermented 12h, Ghana Weight: 0.6009 Kokonte, Ghana Weight: 0.5812 Tej, Ethiopia Weight: 0.572 Gappal seche, Burkina Faso Weight: 0.5466 Tuba fermented drink(Filipino) Weight: 0.491 Dehulled maize dough, Ghana Weight: 0.4573 Dawadawa, Ghana Weight: 0.4105 Swiss-Dutch-type cheese Weight: 0.3915 Nunu, Ghana Weight: 0.3571 Marajó cheese, water buffalo milk + cow milk Weight: 0.3249 Sausage, Cyprus: Limassol Weight: 0.2553 Portuguese Painho de Porco Iberico fermented sausages Weight: 0.2127 Caipira cheese Weight: 0.1952 Butter cheese, cow milk Weight: 0.07737 Cheese with protective lactobacilli in milk Weight: 0.03128 Lard Farm Weight: 0.01499 Beer Sour Ale Weight: 0.01366 Greek kefir Weight: 0.01352 Sausage, Cyprus: Paphos Weight: 0.01273 Beer Farmhouse Ale - Sahti Weight: 0.008336 Campo das Vertentes cheese Weight: 0.00499 Curd cheese, cow milk Weight: 0.004629 fermented Hakarl Weight: 0.002703

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