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

Sphingobacteriaceae Details: NCBI 84566, gram-negative or unknown [family]

| Sphingobacteriaceae| Sphingobacteriaceae Steyn et al. 1998

  1. Environmental Distribution: Sphingobacteriaceae bacteria are often found in diverse environments, particularly in soil and aquatic habitats. They contribute to the decomposition of organic matter and play a role in nutrient cycling.

  2. Limited Clinical Associations: While Sphingobacteriaceae are primarily considered environmental bacteria, there are rare reports of their isolation from clinical specimens. In some cases, they have been associated with opportunistic infections, especially in individuals with compromised immune systems or underlying health conditions.

  3. Potential for Antibiotic Resistance: Some species within the family Sphingobacteriaceae have been reported to harbor antibiotic resistance genes. Antibiotic resistance is a concern in healthcare settings, as it can complicate the treatment of infections caused by these bacteria.

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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 Sphingobacteriaceae

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 3.31 0 0 10 150730 0 49811 7370.4 395 21653.2 0 1805 0 %ile 100 %ile
biomesight 93.5 100 44000 2800 44900 0 84938 27102.5 19300 29507.7 0 55200 10.6 %ile 91.1 %ile
thorne 100 57 1132 0 875 279.2 147 303.9 75 485 0 %ile 100 %ile
thryve 52.17 0 30 17 178 0 4454 309.6 40 2114.7 4 170 11.6 %ile 90 %ile
ubiome 0.51 17 362 0 446 129 68 161.7 17 362 16.7 %ile 66.7 %ile

External Reference Ranges for Sphingobacteriaceae

Sphingobacteriaceae (NCBI 84566) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 48.77 102.04 0.0049 0.0102
Statistic by Lab Source for Sphingobacteriaceae
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
AmericanGut 26.667 %   1.806 %  3.596 % 4.0 15
BiomeSight 99.756 %   2.759 %  2.988 % 2857.0 2864
BiomeSightRdp 96.875 %   1.698 %  2.949 % 31.0 32
bugspeak 100 %   0.011 %  % 1.0 1
CerbaLab 100 %   0.015 %  0.009 % 3.0 3
custom 10.169 %   0.009 %  0.01 % 6.0 59
es-xenogene 13.793 %   0.096 %  0.011 % 4.0 29
Medivere 100 %   0.157 %  0.209 % 7.0 7
SequentiaBiotech 66.667 %   0.049 %  0.031 % 24.0 36
Thorne 85.556 %   0.017 %  0.024 % 77.0 90
Thryve 50.325 %   0.03 %  0.198 % 696.0 1383
Tiny 100 %   0.002 %  % 1.0 1
uBiome 0.505 %   0.013 %  0.016 % 4.0 792

Symptoms Associated with Sphingobacteriaceae 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 Sphingobacteriaceae 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.

Piedmont hard cheese Weight: 0.1321 Robiola di Roccaverano Cheese (Italy) Weight: 0.1118 Ham fermented for 4 years Weight: 0.0341 Cider - Dry Weight: 0.02136 Lard Farm Weight: 0.02131 tomato sour soup metagenome Weight: 0.0205 Malaysian fermented fish sauce Weight: 0.01408 Fermented glutinous rice Weight: 0.006746 Sausage, Cyprus: Limassol Weight: 0.003598 Swiss-Dutch-type cheese Weight: 0.002373 yoghurt fermentation Weight: 0.001657 Gruyere cheese Weight: 0.001451 Brie cheese Weight: 0.000949807426544268

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Data Contradictions β€” Limits of Certainity

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