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

[Clostridium] methylpentosum Details: NCBI 84026, gram-negative or unknown [species]

| [Clostridium] methylpentosum| ATCC 43829| Clostridium methylpentosum| Clostridium methylpentosum Himelbloom and Canale-Parola 1989| DSM 5476| strain R2

  1. Fermentation and Metabolism: Clostridium species, in general, are known for their ability to ferment different substrates, producing various metabolic byproducts. The specific metabolic activities of Clostridium methylpentosum would depend on its individual characteristics.

  2. Gut Microbiota Dynamics: The composition of the gut microbiota, including the presence of specific Clostridium species, is important for maintaining gut health. Some Clostridium species contribute to the production of short-chain fatty acids (SCFAs) through fermentation, which can have positive effects on the intestinal environment.

  3. Potential Pathogenicity: While many Clostridium species are harmless or beneficial, some can be opportunistic pathogens, causing infections under certain conditions. It's essential to consider the strain-specific characteristics and potential pathogenicity of Clostridium methylpentosum.

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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 [Clostridium] methylpentosum

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 0.97 10 1250 0 1185 413.7 285 393.3 0 1170 0 %ile 100 %ile
thryve 86.46 0 998 68 1232 0 4682 942.6 486 1907.6 0 1579 11.7 %ile 90.6 %ile

External Reference Ranges for [Clostridium] methylpentosum

[Clostridium] methylpentosum (NCBI 84026) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Statistic by Lab Source for [Clostridium] methylpentosum
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSightRdp 28.125 %   0.067 %  0.039 % 9.0 32
CosmosId 31.25 %   0.008 %  0.007 % 10.0 32
custom 5.085 %   0.04 %  0.002 % 3.0 59
Thryve 86.623 %   0.089 %  0.184 % 1198.0 1383

Symptoms Associated with [Clostridium] methylpentosum 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 [Clostridium] methylpentosum 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.

Raclette du Valais Switzerland Weight: 0.006592

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
Food (excluding seasonings) Goji (berry,juice) 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) refined wheat breads 1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice cannabinoids 1 Studies recorded. The consensus is Decreases📓, 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 smoking 1 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.
Probiotics lactobacillus rhamnosus (probiotics) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Sugar and similar aspartame (sweetner) 2 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar iron 1 Studies recorded. The consensus is Decreases📓, Click for details.
Vitamins, Minerals and similar vitamin a 1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar Vitamin B9,folic acid 1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar zinc 1 Studies recorded. The consensus is Increases📓, Click for details.

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