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

Carnobacteriaceae Details: NCBI 186828, low G+C gram-positive [family]

| Carnobacteriaceae| Carnobacteriaceae Ludwig et al. 2010

  1. Normal Gut Microbiota: Paraprevotella clara, like other members of the Paraprevotella genus, is part of the normal microbial community in the human gastrointestinal tract. The gut microbiota plays a crucial role in various physiological functions, including digestion, metabolism, and immune system regulation.

  2. Anaerobic Bacteria: Paraprevotella species are generally anaerobic, meaning they thrive in environments with little to no oxygen. Anaerobic bacteria are common inhabitants of the gut microbiota.

  3. Fermentation: Bacteria in the Paraprevotella genus are known for their ability to ferment carbohydrates. During fermentation, they can produce short-chain fatty acids (SCFAs) as byproducts, which may have various health benefits, including supporting gut health.

  4. Associations with Diet: The abundance and composition of Paraprevotella and other bacterial genera in the gut microbiota can be influenced by dietary factors. Different species within the Paraprevotella genus may respond to specific types of dietary fibers and components.

  5. Microbial Interactions: Bacteria within the Paraprevotella genus, including P. clara, interact with other members of the gut microbiota and with the host. These interactions are complex and contribute to the overall balance and functionality of the gut microbiome.

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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 Carnobacteriaceae

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 2.47 0 0 10 2772 0 952 187.4 64 390.2 0 432 0 %ile 100 %ile
biomesight 59.47 0 40 10 480 0 879 101.7 40 396.7 0 120 0 %ile 97.3 %ile
thorne 100 11 123 0 102 43.1 32 30.1 14 58 0 %ile 100 %ile
thryve 56.68 0 33 13 82 0 3643 133.1 38 1790.9 6 94 7 %ile 89.8 %ile
ubiome 41.32 0 41 19 358 0 2285 229.7 62 1048.4 10 172 0 %ile 95.4 %ile

External Reference Ranges for Carnobacteriaceae

Carnobacteriaceae (NCBI 186828) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 5.2 13.75 0.0005 0.0014
Statistic by Lab Source for Carnobacteriaceae
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
AmericanGut 13.333 %   0.008 %  0.002 % 2.0 15
BiomeSight 64.665 %   0.01 %  0.037 % 1852.0 2864
BiomeSightRdp 43.75 %   0.005 %  0.005 % 14.0 32
bugspeak 100 %   0.005 %  % 1.0 1
CerbaLab 66.667 %   0.02 %  0.012 % 2.0 3
CosmosId 40.625 %   0.011 %  0.018 % 13.0 32
custom 10.169 %   0.005 %  0.002 % 6.0 59
es-xenogene 17.241 %   0.036 %  0.013 % 5.0 29
Medivere 100 %   0.03 %  0.024 % 7.0 7
Microba 3.571 %   0.277 %  % 1.0 28
SequentiaBiotech 13.889 %   0.021 %  0.013 % 5.0 36
Thorne 83.333 %   0.003 %  0.003 % 75.0 90
Thryve 57.411 %   0.012 %  0.159 % 794.0 1383
Tiny 100 %   0.001 %  % 1.0 1
uBiome 41.162 %   0.023 %  0.105 % 326.0 792

Symptoms Associated with Carnobacteriaceae 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 Carnobacteriaceae 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.

Maroilles (French Cheese) Weight: 4.481 Livarot (French Cheese) Weight: 2.749 Munster cheese Weight: 1 Abbaye de Citeaux Weight: 0.6893 Dawadawa, Ghana Weight: 0.5259 fermented Hakarl Weight: 0.2558 Saint Nectaire Cheese (France) Weight: 0.2111 Mont d'Or (France) Weight: 0.197 Robiola di Roccaverano Cheese (Italy) Weight: 0.1809 Serrano cheese, cow milk Weight: 0.117 Colonial cheese, cow milk Weight: 0.1088 Curd cheese, cow milk Weight: 0.1033 Caipira cheese Weight: 0.08409 Soumaintrain Cheese(France) Weight: 0.06601 Teff dough fermented Weight: 0.05838 Palm wine Weight: 0.05346 Nunu, Ghana Weight: 0.04857 Dehulled maize dough, Ghana Weight: 0.03738 Dehulled maize dough fermented 12h, Ghana Weight: 0.03354 Campo das Vertentes cheese Weight: 0.02759 Kokonte, Ghana Weight: 0.02422 Tej, Ethiopia Weight: 0.02138 Chinese fish sauce Weight: 0.02004 Gruyere cheese Weight: 0.01418 Mozzarella cheese Weight: 0.01161 Jarlsberg cheese Weight: 0.008327 Surstromming - Fermented Herring (Sweden) Weight: 0.007127 Cheddar cheese Weight: 0.003757 Brie cheese Weight: 0.003692 Trentingrana Cheese (Italy) Weight: 0.00353 Sausage, Cyprus: Limassol Weight: 0.002652 yoghurt fermentation Weight: 0.002391 BZ Liqvan cheese cheese farm B Weight: 0.002152 Malaysian fermented fish sauce Weight: 0.001417 Swiss-Dutch-type cheese Weight: 0.000496864783217895

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Data Contradictions β€” Limits of Certainity

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πŸ§™? Search Hints:
General Substance Specific Substance Effect
Antibiotics, Antivirals etc macrolide ((antibiotic)s) 1 Studies recorded. The consensus is Increases👶, Click for details.
Diet Style gluten-free diet 2 Studies recorded. The consensus is Increases👶👪, Click for details.
Diet Style high sugar diet 2 Studies recorded. The consensus is Increases👶📓, Click for details.
Diet Style high-fat diets 2 Studies recorded. The consensus is Increases👶📓, Click for details.
Food (excluding seasonings) apple 1 Studies recorded. The consensus is Increases👪, Click for details.
Food (excluding seasonings) high-fat sucrose 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) sorghum 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) walnuts 2 Studies recorded. The consensus is Decreases👶📓, Click for details.
Prebiotics and similar resistant starch 1 Studies recorded. The consensus is Increases📓, Click for details.
Prescription - Other helminth infection (prescription) 1 Studies recorded. The consensus is Increases📓, Click for details.
Prescription - Other proton-pump inhibitors (prescription) 1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics bacillus coagulans (probiotics) 1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics lactobacillus reuteri (probiotics) 2 Studies recorded. The consensus is Increases👶👪, Click for details.
Vitamins, Minerals and similar vitamin a 1 Studies recorded. The consensus is Increases📓, Click for details.

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