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

Butyrivibrio crossotus Details: NCBI 45851, gram-negative or unknown [species]

| ATCC 29175| Butyrivibrio crossotus| Butyrivibrio crossotus Moore et al. 1976| DSM 2876| VPI T9-40A

  1. Rumen Microbiota: Butyrivibrio species, including Butyrivibrio crossotus, are commonly found in the rumen, which is the first compartment of the stomach in ruminant animals. In the rumen, microbial fermentation of ingested plant material occurs, leading to the production of short-chain fatty acids (SCFAs) and other metabolites.

  2. Fermentation: Butyrivibrio bacteria are involved in the fermentation of dietary fibers and other complex carbohydrates in the rumen. This fermentation process contributes to the breakdown of plant material and the production of SCFAs, including butyrate.

  3. Butyrate Production: Butyrate, one of the SCFAs produced during microbial fermentation in the rumen, is considered beneficial for the health of ruminants. It serves as a source of energy for the epithelial cells of the rumen and is associated with maintaining gut health.

  4. Limited Clinical Information: Information specifically related to the health impacts of Butyrivibrio crossotus on humans or animals outside the context of the rumen is not well-documented in the available scientific literature. The focus of research on this species may primarily be on its roles in ruminant digestion.

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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 Butyrivibrio crossotus

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 2.07 1 48920 0 16440 1657.6 121 7541.9 0 679 0 %ile 100 %ile
thorne 3.45 0 4 4 4 4 4 0 %ile 99 %ile
thryve 65.88 0 106 21 458 0 13552 1063.8 92 6371.4 0 508 11.6 %ile 89.7 %ile
ubiome 4.31 58 174168 0 80909 19288.9 8506 31438.6 0 41165 0 %ile 100 %ile

External Reference Ranges for Butyrivibrio crossotus

Butyrivibrio crossotus (NCBI 45851) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
GanzImmun Diagostics 10 100 0.001 0.01
Medivere 10 1000 0.001 0.1
Statistic by Lab Source for Butyrivibrio crossotus
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSightRdp 12.5 %   1.25 %  2.428 % 4.0 32
bugspeak 100 %   0.013 %  % 1.0 1
CerbaLab 100 %   0.041 %  0.006 % 3.0 3
CosmosId 75 %   0.021 %  0.026 % 24.0 32
custom 6.78 %   0.009 %  0.008 % 4.0 59
es-xenogene 3.448 %   0.15 %  % 1.0 29
GanzimmunDiag 100 %   0.003 %  0 % 3.0 3
Medivere 100 %   0.016 %  0.023 % 7.0 7
Microba 3.571 %   1.86 %  % 1.0 28
Thorne 3.409 %   0 %  0 % 3.0 88
Thryve 65.148 %   0.165 %  0.898 % 901.0 1383
uBiome 4.293 %   1.929 %  3.144 % 34.0 792

Symptoms Associated with Butyrivibrio crossotus From Citizen Science Studies

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MagnitudeImpactSymptom

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Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
Amino Acid and similar Conjugated Linoleic Acid 1 Studies recorded. The consensus is Increases📓, Click for details.
Amino Acid and similar l-proline 1 Studies recorded. The consensus is Increases📓, Click for details.
Antibiotics, Antivirals etc tetracycline (antibiotic)s 1 Studies recorded. The consensus is Increases📓, Click for details.
Common Supplements Baking Soda, Sodium Bicarbonate 1 Studies recorded. The consensus is Decreases📓, Click for details.
Common Supplements Tributyrin 1 Studies recorded. The consensus is Increases📓, Click for details.
flavonoids, polyphenols etc chestnut tannins 1 Studies recorded. The consensus is Increases📓, Click for details.
flavonoids, polyphenols etc quebracho 1 Studies recorded. The consensus is Increases📓, Click for details.
flavonoids, polyphenols etc quercetin,resveratrol 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) fish oil 2 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) lauric acid(fatty acid in coconut oil,in palm kernel oil,) 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) linseed(flaxseed) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) pomegranate 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) walnuts 1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice camelina seed 1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice plantago asiatica l. 1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice Slippery Elm 2 Studies recorded. The consensus is Increases👶, Click for details.
Miscellaneous, food additives, and other odd items disodium fumarate (food additive) 1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar inulin (prebiotic) 1 Studies recorded. The consensus is Increases📓, Click for details.
Prescription - Other metformin (prescription) 1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics lactobacillus paracasei (probiotics) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics saccharomyces boulardii (probiotics) 1 Studies recorded. The consensus is Increases📓, Click for details.

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