Leuconostoc carnosum Details

Leuconostoc carnosum Details: NCBI 1252, low G+C gram-positive [species]

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Other Sources for more information:

Immune Epitope Database
The NCBI taxonomy database
UniProt
Immune Epitope Taxonomy Database (IEDB)
AI Engines For more Details: Perplexity Kagi Labs You

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 Leuconostoc carnosum

Frequency - how often do samples show this bacteria
UD - An alternative statistical algorithm (which factors in the frequency)
Kaltoft-Moldrup Heuristic Using uploaded data
Lab Low and High are calculated using the formula that most labs use: Mean - 2 Standard Deviation to Mean + 2 Standard Deviation

These are values that are computed from lab specific samples (Patent Pending)
Lab	Frequency	KM Low	KM High	Lab High	Mean	Median	Standard Deviation	Box Plot Low	Box Plot High	KM Percentile Low	KM Percentile High
Other Labs	0.31	1	420	516	136.3	10	193.5	1	420	11.1 %ile	77.8 %ile
biomesight	1.8	10	110	76	30	20	23.3	20	40	0 %ile	100 %ile
thorne	13.79	1	4	5	2	2	1.4	1	4	16.7 %ile	66.7 %ile
thryve	2.26	1	813	397	81.9	31	160.6	0	127	0 %ile	100 %ile
ubiome	0.63	20	103	122	54.4	59	34.6	20	103	14.3 %ile	71.4 %ile

External Reference Ranges for Leuconostoc carnosum

Leuconostoc carnosum (NCBI 1252) per million
Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
Thorne (20/80%ile)	0	0	0	0

Statistic by Lab Source for Leuconostoc carnosum

These desired values are reported from the lab reports
Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
BiomeSight	2.026 %	0.003 %	0.002 %	60.0	2962
CerbaLab	66.667 %	0 %	0 %	2.0	3
CosmosId	6.25 %	0.042 %	0.001 %	2.0	32
es-xenogene	10.345 %	0.004 %	0.005 %	3.0	29
Thorne	9.901 %	0 %	0 %	10.0	101
Thryve	2.088 %	0.011 %	0.02 %	29.0	1389
uBiome	0.631 %	0.005 %	0.003 %	5.0	792

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Food (excluding seasonings)	cabbage	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	dairy	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	camellia	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	neem	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	rosmarinus officinalis,rosemary	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	schinus molle (herb)	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	lactobacillus plantarum (probiotics)	1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar	zinc	2 Studies recorded. The consensus is Decreases📓, Click for details.

Foods Containing the Leuconostoc carnosum 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.

wild boar sausage Weight: 41.37 horse sausage Weight: 11.81 cheese with enzymes plus Vibrio casei Weight: 7.257 Surstromming - Fermented Herring (Sweden) Weight: 5.723 cheese with enzymes plus Brochothrix thermosphacta Weight: 4.416 cheese with enzymes plus Staphylococcus equorum Weight: 1.914 leaf mustard kimchi 30day, L30 Weight: 1.864 cheese with enzymes, rind Weight: 1.502 cheese with enzymes plus Lactococcus lactis Weight: 1.474 cheese with enzymes plus mix of Lc. lactis; V. casei; S. equorum; B. thermosphacta Weight: 0.8451 young radish kimchi Weight: 0.783 cabbage kimchi 30day, CK30 Weight: 0.6769 Fermented Piedmont Meat Weight: 0.5708 Chorizo Weight: 0.3659 chive kimchi Weight: 0.2198 Parmigiano Reggiano dairy Weight: 0.1537 Raclette du Valais Switzerland Weight: 0.119 bovis sausage Weight: 0.1027 dry-fermented sausage treated with sodium nitrite Weight: 0.07252 pork sausage Weight: 0.05017 Fermented Fabriano-like sausage Weight: 0.01515

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