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

Brevibacteriaceae Details: NCBI 85019, high G+C gram-positive [family]

| Brevibacteriaceae| Brevibacteriaceae Breed 1953 (Approved Lists 1980) emend. Stackebrandt et al. 1997| Brevibacteriaceae Breed 1953 (Approved Lists 1980) emend. Zhi et al. 2009

  1. Environmental Distribution:

    • Brevibacteriaceae bacteria are found in various environments, including soil, water, and the skin of humans and other animals.
  2. Cheese Ripening:

    • Some members of Brevibacteriaceae, particularly Brevibacterium linens, are known for their role in the ripening of certain types of cheeses. They contribute to the flavor and aroma of the cheese.
  3. Biodegradation:

    • Brevibacteriaceae bacteria may play a role in biodegradation processes. Some species have been studied for their ability to degrade organic compounds, contributing to environmental processes.
  4. Skin Microbiota:

    • Brevibacteriaceae bacteria are part of the human skin microbiota. They are typically present on the skin's surface and are involved in the complex microbial communities that inhabit various body sites.
  5. No Known Pathogenicity:

    • Generally, Brevibacteriaceae bacteria are not considered pathogenic to humans. They are more often studied for their ecological roles, applications in food production, and contributions to microbial communities.

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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 Brevibacteriaceae

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 1.46 1 397 0 223 70 50 78.3 0 150 0 %ile 100 %ile
biomesight 7.96 0 0 10 10580 0 2407 322.7 60 1063.2 0 380 0 %ile 100 %ile
thorne 100 4 166 0 109 34.7 15 37.7 9 79 0 %ile 100 %ile
thryve 11.28 0 1 3011 0 1084 185.4 35 458.3 7 177 0 %ile 100 %ile
ubiome 7.6 0 0 18 21341 0 8487 1393.8 236 3618.9 0 1174 0 %ile 100 %ile

External Reference Ranges for Brevibacteriaceae

Brevibacteriaceae (NCBI 85019) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 4.12 10.2 0.0004 0.001
Statistic by Lab Source for Brevibacteriaceae
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
AmericanGut 6.667 %   0.04 %  % 1.0 15
BiomeSight 8.205 %   0.043 %  0.14 % 235.0 2864
bugspeak 100 %   0.005 %  % 1.0 1
CerbaLab 66.667 %   0 %  0 % 2.0 3
custom 15.254 %   0.005 %  0.002 % 9.0 59
es-xenogene 93.103 %   0.007 %  0.005 % 27.0 29
Medivere 100 %   0.004 %  0.003 % 7.0 7
Thorne 82.955 %   0.002 %  0.005 % 73.0 88
Thryve 11.208 %   0.019 %  0.057 % 155.0 1383
Tiny 100 %   0.001 %  % 1.0 1
uBiome 7.576 %   0.139 %  0.362 % 60.0 792

Symptoms Associated with Brevibacteriaceae 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 Brevibacteriaceae 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.

cow cheese, rind, raw Weight: 0.6414 Pelardon (French Cheese) Weight: 0.2981 Campo das Vertentes cheese Weight: 0.2189 Pont l'Eveque(France) Weight: 0.2097 Saint Nectaire Cheese (France) Weight: 0.1831 Reblochon Cheese (France) Weight: 0.1332 Serrano cheese, cow milk Weight: 0.07801 Arax cheese Weight: 0.04188 Livarot (French Cheese) Weight: 0.04071 Colonial cheese, cow milk Weight: 0.02981 Munster cheese Weight: 0.02894 Curd cheese, cow milk Weight: 0.01729 Caipira cheese Weight: 0.006644 Sausage, Cyprus: Limassol Weight: 0.003573 Malaysian fermented fish sauce Weight: 0.001207 Sausage, Cyprus: Paphos Weight: 0.000881709811666784

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