| 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
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.
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.
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.
A lot more information is available when you are logged in and raise the display level
Other Sources for more information:
Statistics | NCBI | Data Punk | End Products Produced |
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.
Lab | Frequency | UD-Low | UD-High | KM Low | KM High | Lab Low | Lab High | Mean | Median | Standard Deviation | Box Plot Low | Box 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 |
Source of Ranges | Low Boundary | High Boundary | Low Boundary %age | High Boundary %age |
---|---|---|---|---|
Microba Co-Biome | 2610 | 36900 | 0.261 | 3.69 |
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 |
Click on Impact for information if high or low levels are causing the impact
Magnitude | Impact | Symptom |
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And display level must be raised above public.
Data comes from FoodMicrobionet. For the meaning of weight, see that site. The bacteria does not need to be alive to have an effect.
This is an Academic site. It generates theoretical models of what may benefit a specific microbiome results.
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