Details about Erysipelatoclostridium ramosum: NCBI 1547, gram-negative or unknown

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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
BiomeSightRdp	44.444 %	0.1530000 %	0.177 %	18
CosmosId	21.053 %	0.2460000 %	0.269 %	38
custom	16.667 %	0.1290000 %	0.199 %	30
es-xenogene	50 %	0.2110000 %	0.242 %	34
SequentiaBiotech	52.778 %	0.0640000 %	0.067 %	36
Thryve	70.272 %	0.2600000 %	1.128 %	1285
uBiome	59.169 %	0.1210000 %	0.254 %	818

More Information

Statistics

45 Interactions with Other Bacteria

NCBI

Data Punk

End Products Produced

Recommended reading: Taxonomy Nightmare

Desired Levels Suggestions Erysipelatoclostridium ramosum (NCBI 1547) per million Low Boundary High Boundary Source 1000 10000 XenoGene 0 15732.2 Standard Lab Ranges (+/- 2 Std Dev) 0 2016.5 Box Plot Whisker 35 1751 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
Amino Acid and similar	Taxifolin	Studies report Decreases
flavonoids, polyphenols etc	Pterostilbene	Studies report Increases
flavonoids, polyphenols etc	resveratrol (grape seed/polyphenols/red wine)	Studies report Increases
Food (excluding seasonings)	brown algae	Studies report Increases
Food (excluding seasonings)	dairy	Studies report Increases
Food (excluding seasonings)	linseed(flaxseed)	Studies report Decreases
Herb or Spice	glycyrrhizic acid (licorice)	Studies report Increases
Herb or Spice	Slippery Elm	Studies report Increases
Herb or Spice	triphala	Studies report Increases
Miscellaneous, food additives, and other odd items	partial sleep deprivation	Studies report Increases
Miscellaneous, food additives, and other odd items	Titanium Dioxide (E171) (TiO2)	Studies report Increases
Prebiotics and similar	xylooligosaccharide (prebiotic)	Studies report Decreases
Probiotics	bifidobacterium bifidum (probiotics)	Studies report Decreases

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