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

Fusicatenibacter saccharivorans Details: NCBI 1150298, gram-negative or unknown [species]

| Clostridium sp. HT03-11| Clostridium sp. HT03-14| Clostridium sp. HT03-186| Clostridium sp. HT03-22| Clostridium sp. KO-38| Clostridium sp. TT-111| DSM 26062| Fusicatenibacter saccharivorans| Fusicatenibacter saccharivorans Takada et al. 2013| JCM 18507| strain HT03-11| YIT 12554

  1. Fermentation and Short-Chain Fatty Acid Production: Bacteria in the gut, including Fusicatenibacter saccharivorans, play a role in fermenting dietary fibers and producing short-chain fatty acids (SCFAs). SCFAs, such as butyrate, have been associated with various health benefits, including supporting the health of the colon and influencing metabolic processes.

  2. Contribution to Gut Microbial Community: Fusicatenibacter saccharivorans is part of the complex ecosystem of the gut microbiota. A diverse and balanced gut microbiota is generally considered important for maintaining gut health and overall well-being.

  3. Metabolic Interactions: Bacterial species in the gut can interact with dietary components and host metabolism. The metabolic activities of Fusicatenibacter saccharivorans may influence the overall metabolic environment in the gut.

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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 Fusicatenibacter saccharivorans

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 1.81 102 53830 0 41126 12290.8 5340 14711.7 0 32660 0 %ile 100 %ile
thryve 97.11 102 21884 587 19831 0 45830 12193.4 7616 17161.7 0 23513 8 %ile 90.9 %ile
ubiome 84.16 0 18142 2999 63770 0 49089 15556.2 11474 17108.4 394 27610 8 %ile 98 %ile

External Reference Ranges for Fusicatenibacter saccharivorans

Fusicatenibacter saccharivorans (NCBI 1150298) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Microba Co-Biome 2610 36900 0.261 3.69
Statistic by Lab Source for Fusicatenibacter saccharivorans
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
bugspeak 100 %   0.105 %  % 1.0 1
custom 11.864 %   1.975 %  1.481 % 7.0 59
Microba 78.571 %   1.702 %  1.183 % 22.0 28
Microba1 100 %   0.4 %  % 1.0 1
SequentiaBiotech 33.333 %   0.048 %  0.061 % 12.0 36
Thryve 97.325 %   1.185 %  1.617 % 1346.0 1383
Tiny 100 %   5.383 %  % 1.0 1
uBiome 83.965 %   1.554 %  1.71 % 665.0 792

Symptoms Associated with Fusicatenibacter saccharivorans 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 Fusicatenibacter saccharivorans 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.

Motoho fermented 72h, South Africa Weight: 0.07994 Ogi from maize, Nigeria Weight: 0.06535 Obushera, Uganda Weight: 0.06142 Mawe from sorghum fermented 12h, Benin Weight: 0.04322 Fermented finger millet Weight: 0.04293 Gappal seche, Burkina Faso Weight: 0.03808 Boule d'akassa (Burkina Faso) Weight: 0.02943 Maize dough, Ghana Weight: 0.02897 Ogi from sorghum, Nigeria Weight: 0.02547 Millet dough(Ghana) Weight: 0.02117 Mawe from maize fermented 48h, Benin Weight: 0.01474 Nono, Nigeria Weight: 0.01129 Kwerionik, Uganda Weight: 0.01006 Dehulled maize dough fermented 12h, Ghana Weight: 0.008384 Mawe from sorghum fermented 48h, Benin Weight: 0.008133 Mawe from maize fermented 12h, Benin Weight: 0.007656 Fura, Ghana Weight: 0.006359

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
Diet Style enriched butter diet 1 Studies recorded. The consensus is Decreases👶, Click for details.
Diet Style high-fat diets 1 Studies recorded. The consensus is Decreases📓, Click for details.
flavonoids, polyphenols etc quercetin,resveratrol 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) extra virgin olive oil 1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings) linseed(flaxseed) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) walnuts 1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice Slippery Elm 2 Studies recorded. The consensus is Increases👶, Click for details.
Not Classified Mold and Home Dampness 1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar partially hydrolyzed guar gum 1 Studies recorded. The consensus is Increases📓, Click for details.
Prescription - Other helminth infection (prescription) 1 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics saccharomyces boulardii (probiotics) 1 Studies recorded. The consensus is Increases📓, Click for details.

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