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

Porphyromonas gingivalis Details: NCBI 837, gram-negative or unknown [species]

| ATCC 33277| Bacteroides gingivalis| Bacteroides gingivalis Coykendall et al. 1980| CCUG 25893| CCUG 25928| CIP 103683| DSM 20709| JCM 12257| NCTC 11834| Porphyromonas gingivalis| Porphyromonas gingivalis (Coykendall et al. 1980) Shah and Collins 1988 emend. Hahnke et al. 2016| strain 2561

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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 Porphyromonas gingivalis

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 0.71 7 2500 0 1977 411.4 100 798.9 7 2500 0 %ile 100 %ile
biomesight 0.34 10 1480 0 1287 270 30 518.6 10 1480 10 %ile 80 %ile
thorne 100 18 6469 0 2678 353.6 54 1185.8 20 448 0 %ile 100 %ile
thryve 0.99 14 1697 0 1654 371.2 44 654.4 14 1697 7.7 %ile 84.6 %ile

External Reference Ranges for Porphyromonas gingivalis

Porphyromonas gingivalis (NCBI 837) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
XenoGene 0 100 0 0.01
Thorne (20/80%ile) 34.38 75.55 0.0034 0.0076
Statistic by Lab Source for Porphyromonas gingivalis
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 0.314 %   0.024 %  0.049 % 9.0 2864
CerbaLab 100 %   0.008 %  0.004 % 3.0 3
custom 15.254 %   0.003 %  0.001 % 9.0 59
es-xenogene 24.138 %   0.016 %  0.007 % 7.0 29
Microba 7.143 %   0.139 %  0.141 % 2.0 28
Microba1 100 %   0.25 %  % 1.0 1
Thorne 84.444 %   0.017 %  0.074 % 76.0 90
Thryve 0.868 %   0.034 %  0.063 % 12.0 1383

Symptoms Associated with Porphyromonas gingivalis 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 Porphyromonas gingivalis 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.

Ham fermented for 4 years Weight: 0.005466

I would like to know what can change the quality that I have

Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
Antibiotics, Antivirals etc doxycycline (antibiotic)s[CFS] 2 Studies recorded. The consensus is Decreases👶📓, Click for details.
Antibiotics, Antivirals etc fluoroquinolone (antibiotic)s 1 Studies recorded. The consensus is Decreases📓, Click for details.
Common Supplements Bromelain 1 Studies recorded. The consensus is Decreases👶, Click for details.
Diet Style gluten-free diet 1 Studies recorded. The consensus is Increases📓, Click for details.
Drug or "Non-drug" chlorhexidine 1 Studies recorded. The consensus is Decreases👶, Click for details.
Drug or "Non-drug" Methylene blue 1 Studies recorded. The consensus is Decreases👶, Click for details.
flavonoids, polyphenols etc grape polyphenols 1 Studies recorded. The consensus is Decreases📓, Click for details.
flavonoids, polyphenols etc resveratrol (grape seed/polyphenols/red wine) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) barley 2 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) blackcurrant 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) Far infrared Sauna 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) pea (fiber, protein) 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) Umeboshi (Japanese Apricot or Prunus mume ) 2 Studies recorded. The consensus is Decreases👶📓, Click for details.
Food (excluding seasonings) whole-grain barley 1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice garlic (allium sativum) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice grape seed extract 1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice Perilla frutescens(shiso) 2 Studies recorded. The consensus is Decreases👶📓, Click for details.
Prebiotics and similar fructo-oligosaccharides (prebiotic) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar mastic gum (prebiotic) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar ß-glucan 1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics lactobacillus gasseri (probiotics) 1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics lactobacillus rhamnosus (probiotics) 1 Studies recorded. The consensus is Decreases👶, Click for details.
Sugar and similar aspartame (sweetner) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Sugar and similar non-starch polysaccharides 1 Studies recorded. The consensus is Increases📓, Click for details.
Synthetic Impact Citicoline 1 Studies recorded. The consensus is Decreases👶, Click for details.
Vitamins, Minerals and similar fluorine 1 Studies recorded. The consensus is Decreases📓, Click for details.
Vitamins, Minerals and similar vitamin d 1 Studies recorded. The consensus is Decreases📓, Click for details.
Vitamins, Minerals and similar zinc 2 Studies recorded. The consensus is Decreases👶📓, Click for details.

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