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

Intestinimonas butyriciproducens Details: NCBI 1297617, gram-negative or unknown [species]

| "Candidatus Clostridium anorexicus" Pfleiderer et al. 2013| Candidatus Clostridium anorexicus| CCUG 63529| DSM 26588| Intestinimonas butyriciproducens| Intestinimonas butyriciproducens Klaring et al. 2013| Pseudoflavonifractor sp. 2-1.1| Pseudoflavonifractor sp. SRB-521-5-I| strain SRB-521-5-I

  1. Food Fermentation: Pediococcus species are often used in the fermentation of certain foods, such as sauerkraut, pickles, and some types of sausages. In these contexts, Pediococcus contributes to the development of specific flavors and textures in fermented foods.

  2. Probiotic Potential: Some strains of Pediococcus have been studied for their potential probiotic properties. Probiotics are beneficial microorganisms that, when consumed in adequate amounts, may confer health benefits. They are believed to contribute to gut health and may have immunomodulatory effects.

  3. Opportunistic Pathogens: In rare cases, Pediococcus species have been associated with infections, particularly in individuals with weakened immune systems. However, such infections are uncommon, and the majority of Pediococcus strains are considered safe for consumption.

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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 Intestinimonas butyriciproducens

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 3.09 0 0 10 6700 0 3549 945.2 326 1328.7 0 2028 0 %ile 100 %ile
thorne 100 24 1648 0 1124 376.6 241 381.5 53 593 0 %ile 100 %ile
thryve 94.22 21 2542 127 2542 0 6821 1554.3 852 2687 0 3040 8 %ile 90.6 %ile
ubiome 25.98 0 32 20 11037 0 2986 565.6 183 1234.7 0 855 0 %ile 100 %ile

External Reference Ranges for Intestinimonas butyriciproducens

Intestinimonas butyriciproducens (NCBI 1297617) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Microba Co-Biome 0 90 0 0.009
Thorne (20/80%ile) 484.28 1801.2 0.0484 0.1801
XenoGene 1000 5000 0.1 0.5
Statistic by Lab Source for Intestinimonas butyriciproducens
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSightRdp 28.125 %   0.052 %  0.098 % 9.0 32
bugspeak 100 %   0.033 %  % 1.0 1
CerbaLab 100 %   0.101 %  0.03 % 3.0 3
CosmosId 78.125 %   0.043 %  0.066 % 25.0 32
custom 22.034 %   0.215 %  0.13 % 13.0 59
es-xenogene 58.621 %   0.188 %  0.169 % 17.0 29
Microba1 100 %   0.56 %  % 1.0 1
SequentiaBiotech 25 %   0.102 %  0.124 % 9.0 36
Thorne 84.091 %   0.022 %  0.029 % 74.0 88
Thryve 95.228 %   0.15 %  0.26 % 1317.0 1383
Tiny 100 %   0.001 %  % 1.0 1
uBiome 25.884 %   0.056 %  0.124 % 205.0 792

Symptoms Associated with Intestinimonas butyriciproducens From Citizen Science Studies

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MagnitudeImpactSymptom

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Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
Amino Acid and similar l-taurine 1 Studies recorded. The consensus is Increases📓, Click for details.
Amino Acid and similar Reduce choline (Beef, Chicken Eggs) 1 Studies recorded. The consensus is Decreases, Click for details.
Antibiotics, Antivirals etc intesti-bacteriophage 1 Studies recorded. The consensus is Increases, Click for details.
Antibiotics, Antivirals etc moxalactam disodium salt (antibiotic) 1 Studies recorded. The consensus is Increases, Click for details.
Food (excluding seasonings) Cinnamaldehyde 2 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice cinnamon (oil. spice) 2 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice foeniculum vulgare,fennel 1 Studies recorded. The consensus is Increases, Click for details.
Herb or Spice fraxinus angustifolia,narrow-leafed ash 1 Studies recorded. The consensus is Decreases, Click for details.
Herb or Spice hypericin, St. John's Wort 1 Studies recorded. The consensus is Increases, Click for details.
Herb or Spice jatropha curcas [can be poisonous] 1 Studies recorded. The consensus is Increases, Click for details.
Herb or Spice laser trilobum l.,kefe cumin 1 Studies recorded. The consensus is Increases, Click for details.
Herb or Spice Moringa Oleifera 1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice nigella sativa seed (black cumin) 1 Studies recorded. The consensus is Increases, Click for details.
Herb or Spice oplopanax horridus(Devil's Club) 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.
Miscellaneous, food additives, and other odd items glycerol monolaurate (Monolaurin) 1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar inulin (prebiotic) 2 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar mannooligosaccharide (prebiotic) 2 Studies recorded. The consensus is Increases📓, Click for details.
Prescription - Other heparin 2 Studies recorded. The consensus is Decreases📓, Click for details.
Prescription - Other proton-pump inhibitors (prescription) 1 Studies recorded. The consensus is Decreases, Click for details.

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