Caulobacter Details

Caulobacter Details: NCBI 75, gram-negative or unknown [genus]

| Caulobacter| Caulobacter Henrici and Johnson 1935 (Approved Lists 1980) emend. Abraham et al. 1999

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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

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 Caulobacter

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

These are values that are computed from lab specific samples (Patent Pending)
Lab	Frequency	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	0.35	3	300	0	346	92.5	40	129.4	3	300	10 %ile	80 %ile
biomesight	0.54	10	449	0	287	53	20	119.4	10	449	6.7 %ile	86.7 %ile
thorne	100	1	50	0	39	14.2	8	12.8	4	30	0 %ile	100 %ile
thryve	1.35	1	41	0	36	17.7	16	9.6	1	41	5.9 %ile	88.2 %ile
ubiome	0.13	0	275			275	275		275	275	0 %ile	99 %ile

External Reference Ranges for Caulobacter

Caulobacter (NCBI 75) per million
Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
Thorne (20/80%ile)	5.34	17.73	0.0005	0.0018

Statistic by Lab Source for Caulobacter

These desired values are reported from the lab reports
Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
BiomeSight	0.675 %	0.004 %	0.01 %	20.0	2963
bugspeak	100 %	0.005 %	%	1.0	1
CerbaLab	66.667 %	0 %	0 %	2.0	3
custom	1.639 %	0 %	%	1.0	61
es-xenogene	13.793 %	0.017 %	0.015 %	4.0	29
Thorne	81.731 %	0.001 %	0.001 %	85.0	104
Thryve	1.295 %	0.002 %	0.001 %	18.0	1390
uBiome	0.126 %	0.028 %	%	1.0	792

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Herb or Spice	Moringa Oleifera	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	bacillus subtilis (probiotics)	1 Studies recorded. The consensus is Increases📓, Click for details.

Foods Containing the Caulobacter 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.

Cider - Dry Weight: 0.3311 Greek style fermented table olives, Table Olives Kalamata Weight: 0.2348 Piedmont hard cheese Weight: 0.1916 Lard Farm Weight: 0.151 Beer Sour Flanders Red Ale Weight: 0.09203 Stinky beans Inoculated fermentation L. plantarum sampling time 15 replicate 1 sample type bean Weight: 0.0787 Stinky beans spontaneous fermentation sampling time 15 replicate 1 sample type bean Weight: 0.07531 Sausage, Cyprus: Limassol Weight: 0.05691 Ham fermented for 4 years Weight: 0.03896 Munster cheese Weight: 0.02894 Jarlsberg cheese Weight: 0.02471 Gruyere cheese Weight: 0.02383 Cheese, Caciocavallo Weight: 0.01542 Palm wine Weight: 0.01163 Cheese with protective lactobacilli in milk Weight: 0.01043 Brie cheese Weight: 0.01042 Chinese fish sauce Weight: 0.009525 Swiss-Dutch-type cheese Weight: 0.006608 Butter cheese, cow milk Weight: 0.006315 Dehulled maize dough fermented 12h, Ghana Weight: 0.002795 Cheddar cheese Weight: 0.002511 yoghurt fermentation Weight: 0.002277

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