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

Sphingopyxis Details: NCBI 165697, gram-negative or unknown [genus]

| Sphingopyxis| Sphingopyxis Takeuchi et al. 2001 emend. Baik et al. 2013

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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 Sphingopyxis

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 0.26 2 355343 0 343558 59239 12 145060.7 2 355343 12.5 %ile 75 %ile
biomesight 1.68 10 180 0 107 41.3 30 33.4 10 90 0 %ile 100 %ile
thorne 96.55 4 86 0 63 21.6 14 21 4 40 0 %ile 100 %ile
thryve 2.35 11 181 0 160 56.6 32 52.5 2 134 0 %ile 100 %ile
ubiome 0.25 24 102 0 171 63 63 55.2 24 102 25 %ile 50 %ile

External Reference Ranges for Sphingopyxis

Sphingopyxis (NCBI 165697) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 9.13 26.37 0.0009 0.0026
Statistic by Lab Source for Sphingopyxis
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
AmericanGut 6.667 %   35.534 %  % 1.0 15
BiomeSight 1.572 %   0.004 %  0.003 % 45.0 2863
CerbaLab 66.667 %   0 %  0 % 2.0 3
custom 1.695 %   0 %  % 1.0 59
es-xenogene 3.448 %   0.006 %  % 1.0 29
Thorne 77.273 %   0.001 %  0.002 % 68.0 88
Thryve 2.386 %   0.005 %  0.005 % 33.0 1383
uBiome 0.253 %   0.006 %  0.006 % 2.0 792

Symptoms Associated with Sphingopyxis 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 Sphingopyxis 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.

Greek style fermented table olives, Table Olives Kalamata Weight: 0.04905 Picual olives Weight: 0.0166 Ham fermented for 4 years Weight: 0.01009 Sausage, Cyprus: Limassol Weight: 0.007755

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

Data Contradictions β€” Limits of Certainity

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Antibiotics, Antivirals etc penicillin-moxalactam (antibiotic)s 1 Studies recorded. The consensus is Increases📓, Click for details.

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