Details about Bifidobacterium kashiwanohense PV20-2: NCBI 1447716, high G+C gram-positive

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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 

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.

Lab	Frequency Seen	Average	Standard Deviation	Samples
BiomeSight	38.48 %	0.0320000 %	0.084 %	1710
CosmosId	5.263 %	0.8910000 %	1.077 %	38
es-xenogene	2.941 %	0.0010000 %	%	34
Thryve	0.233 %	0.0090000 %	0.004 %	1285

More Information

Statistics

29 Interactions with Other Bacteria

NCBI

Data Punk

End Products Produced

Recommended reading: Taxonomy Nightmare

Desired Levels Suggestions Bifidobacterium kashiwanohense PV20-2 (NCBI 1447716) per million Low Boundary High Boundary Source 0 2611.8 Standard Lab Ranges (+/- 2 Std Dev) 0 390 Box Plot Whisker 10 1010 Kaltoft-Moltrup Normal Ranges

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

• If I want to know that a substance also changes, then I just click on it
• If I want to know which study this information comes from, then I just clink in increases or decreases

📓 - direct citation | 👪 - Impacts Parent Taxa | 👶 - Impacts Child Taxa | 🧙 - Inferred
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General Substance	Specific Substance	Effect
Diet Style	high-fat diets	Studies report Decreases
Diet Style	ketogenic diet	Studies report Increases
Diet Style	low carbohydrate diet	Studies report Decreases
Diet Style	low fodmap diet	Studies report Decreases
Diet Style	magnesium-deficient diet	Studies report Decreases
Drug or "Non-drug"	glyphosphate	Studies report Decreases
flavonoids, polyphenols etc	resveratrol (grape seed/polyphenols/red wine)	Studies report Increases
Food (excluding seasonings)	almonds/ almond skins	Studies report Increases
Food (excluding seasonings)	chondrus crispus (red sea weed)	Studies report Increases
Food (excluding seasonings)	green tea	Studies report Increases
Food (excluding seasonings)	laminaria hyperborea( tangle/cuvie - seaweed)	Studies report Decreases
Food (excluding seasonings)	navy bean	Studies report Increases
Food (excluding seasonings)	red wine	Studies report Increases
Food (excluding seasonings)	sesame cake/meal	Studies report Increases
Herb or Spice	ascophyllum nodosum (sea weed)	Studies report Decreases
Herb or Spice	berberine	Studies report Decreases
Herb or Spice	daesiho-tang	Studies report Increases
Prebiotics and similar	arabinoxylan oligosaccharides (prebiotic)	Studies report Increases
Prebiotics and similar	chicory (prebiotic)	Studies report Increases
Prebiotics and similar	fructo-oligosaccharides (prebiotic)	Studies report Increases
Prebiotics and similar	Human milk oligosaccharides (prebiotic, Holigos, Stachyose)	Studies report Increases
Prebiotics and similar	inulin (prebiotic)	Studies report Increases
Prebiotics and similar	jerusalem artichoke (prebiotic)	Studies report Increases
Prebiotics and similar	resistant starch	Studies report Increases
Prescription - Other	chemotherapy (prescription)	Studies report Decreases
Sugar and similar	sucralose	Studies report Decreases
Vitamins, Minerals and similar	magnesium	Studies report Increases

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