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

Azospira oryzae Details: NCBI 146939, gram-negative or unknown [species]

| ATCC BAA-33| Azoarcus sp. 6a3| Azoarcus sp. BS2-3| Azoarcus sp. group D| Azospira oryzae| Azospira oryzae 6a3| Azospira oryzae BS2-3| Azospira oryzae Reinhold-Hurek and Hurek 2000 emend. Tan and Reinhold-Hurek 2003| Dechlorosoma suillum| Dechlorosoma suillum Achenbach et al. 2001| DSM 13638| LMG 9096| LMG:9096| strain 6a3| strain PS

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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 Azospira oryzae

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 0.04 0 10 10 10 10 10 0 %ile 99 %ile
thorne 10.34 2 7 0 10 4.7 5 2.5 2 7 20 %ile 60 %ile
thryve 0.54 9 180 0 177 51 31 64.4 9 180 12.5 %ile 75 %ile

External Reference Ranges for Azospira oryzae

Azospira oryzae (NCBI 146939) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Statistic by Lab Source for Azospira oryzae
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
es-xenogene 3.448 %   0.001 %  % 1.0 29
Thorne 4.444 %   0 %  0 % 4.0 90
Thryve 0.506 %   0.005 %  0.006 % 7.0 1383

Symptoms Associated with Azospira oryzae From Citizen Science Studies

Click on Impact for information if high or low levels are causing the impact

MagnitudeImpactSymptom

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Foods Containing the Azospira oryzae 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.

Malaysian fermented fish sauce Weight: 0.01053 yoghurt fermentation Weight: 0.002379

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