Details about Mediterraneibacter: NCBI 2316020, gram-negative or unknown

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  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.

See this post,The taxonomy nightmare — Episode II for why numbers vary so much
LabFrequency SeenAverageStandard DeviationSamples
CosmosId 72.727 %   1.242 %  1.161 % 44
es-xenogene 47.5 %   1.237 %  1.005 % 40
SequentiaBiotech 91.667 %   0.468 %  0.798 % 36
Thorne 100 %   2.059 %  1.532 % 12
uBiome 0.25 %   0.442 %  0.292 % 799
Microba 85.185 %   1.644 %  2.933 % 27
Thryve 98.751 %   3.467 %  4.362 % 1441
BiomeSight 99.603 %   0.791 %  1.837 % 2017
custom 81.081 %   0.609 %  0.581 % 37
Medivere 100 %   0.107 %  0.068 % 7
BiomeSightRdp 27.778 %   0.848 %  0.649 % 36
Recommended reading: Taxonomy Nightmare

Desired Levels Suggestions

Mediterraneibacter (NCBI 2316020) per million
Low Boundary High Boundary Source
0 83995.9 Standard Lab Ranges (+/- 2 Std Dev)
0 36164.5 Box Plot Whisker
1800 23576 Kaltoft-Moltrup Normal Ranges

I would like to know about this bacteria's

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

Data Contradictions — Limits of Certainity

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General Substance Specific Substance Effect
Diet Style whole grain diet Studies report Increases in consensus
flavonoids, polyphenols etc cranberry (flour, polyphenols) Studies report Decreases in consensus
Food (excluding seasonings) Cranberry Studies report Decreases in consensus
Food (excluding seasonings) navy bean Studies report Increases in consensus
Food (excluding seasonings) Pulses Studies report Increases in consensus
Food (excluding seasonings) whole-grain barley Studies report Increases in consensus
Herb or Spice Baicalin Studies report Increases in consensus
Herb or Spice berberine Studies report Increases in consensus
Herb or Spice glycyrrhizic acid (licorice) Studies report Increases in consensus
Herb or Spice gynostemma pentaphyllum (Jiaogulan) Studies report Increases in consensus
Herb or Spice Slippery Elm Studies report Increases in consensus
Herb or Spice triphala Studies report Increases in consensus
Miscellaneous, food additives, and other odd items cholic acid (bile acid) (bile acid) Studies report Increases in consensus
Prebiotics and similar carboxymethyl cellulose (prebiotic) Studies report Decreases in consensus
Prebiotics and similar resistant starch Studies report Increases in consensus
Prebiotics and similar ß-glucan Studies report Increases in consensus
Probiotics lactobacillus rhamnosus (probiotics) Studies report Increases in consensus
Probiotics lactobacillus rhamnosus gg,lactobacillus,rhamnosus,propionibacterium freudenreichii,bif (probiotics) Studies report Decreases in consensus
Probiotics lactobacillus rhamnosus gg,lactobacillus,rhamnosus,propionibacterium freudenreichii,bifidobacterium breve (probiotics) Studies report Decreases in consensus
Probiotics saccharomyces boulardii (probiotics) Studies report Increases in consensus
Sugar and similar polysorbate 80 Studies report Increases in consensus
Vitamins, Minerals and similar folic acid,(supplement Vitamin B9) Studies report Increases in consensus
Vitamins, Minerals and similar iron Studies report Increases in consensus
Vitamins, Minerals and similar vitamin a Studies report Increases in consensus
Vitamins, Minerals and similar zinc Studies report Decreases in consensus

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