Details about Sphingobacteriia: NCBI 117747

gram-negative or unknown

Other Names: Sphingobacteriia Sphingobacteriia Kampfer 2012

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Distribution Chart and Statistics    |    End Products Produced

Recommended reading: Taxonomy Nightmare

Does a specific lab/source detect it?

SourcePercentagesamples
SequentiaBiotech71.8 %39
AmericanGut22.2 %18
uBiome2.1 %838
Thryve61.2 %479
BiomeSight100 %305

Desired Levels from Some Experts

Low Percentage High Percentage Source
0 %8.966 % Kaltoft-Moltrup Normal Ranges

Ranges can vary from lab to lab because of different equipment and software being used.

Possible Health Impacts

I would like to know about this bacteria's

🔐 From Citizen Science 2.0

Citizen Science 2.0 Explorer. List is restricted to associations with a high count and a change of random occurance greater than 1 in 100.

Only the 10 most significant associations are shown
SymptomsRangeOdds
DePaul University Fatigue Questionnaire : Need to nap during each day      Between 50%ile to 100%ile   1 to 132.9
Neurological-Vision: photophobia (Light Sensitivity)      Between 33%ile to 66%ile   1 to 4511.6
Neurological-Vision: inability to focus eye/vision      Between 33%ile to 66%ile   1 to 4252.7
Comorbid: High Anxiety      Between 33%ile to 66%ile   1 to 1944.5
Neurological-Sleep: Insomnia      Between 33%ile to 66%ile   1 to 1224.3
Official Diagnosis: Mast Cell Dysfunction      Between 33%ile to 66%ile   1 to 939.8
Immune Manifestations: Abdominal Pain      Between 33%ile to 66%ile   1 to 818.3
Neurocognitive: Slowness of thought      Between 33%ile to 66%ile   1 to 727.7
Neurological: Difficulty reading      Between 33%ile to 66%ile   1 to 698.8

I would like to know what can change the quality that I have

You can compare microbiome impact of these by checking the desired items (try keeping the numbers below six(6) and clicking

📓 - direct citation | 👪 - Impacts Parent Taxa | 👶 - Impacts Child Taxa | 🧙 - Inferred
Search Hints: Spice | Herb | Vitamin | Probiotics | Diet | Food | Amino |Flavonoids
General Substance Specific Substance Effect
Food (excluding seasonings) ganoderma lucidum mycelium 📓 Increases from 1 studies
fungus ganoderma lucidum mycelium 📓 Increases from 1 studies
Herb or Spice daesiho-tang 📓 Increases from 1 studies
Herb or Spice gynostemma pentaphyllum (Jiaogulan) 📓 Increases from 1 studies
Herb or Spice schisandra chinensis(magnolia berry or five-flavor-fruit) 📓 Increases from 1 studies

A P-value below 0.0001 is the recommended threshold. A larger R-Square value means a stronger relationship. This is unpublished data using Properitary Artificial Intelligence.

🔐 Details about Sphingobacteriia: Bacteria Interplay


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