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

Ethanoligenens harbinense Details: NCBI 253239, gram-negative or unknown [species]

| CGMCC 1.5033| DSM 18485| Ethanoligenens harbinense| Ethanoligenens harbinense Xing et al. 2006| JCM 12961| strain YUAN-3

  1. Food Spoilage: Brochothrix thermosphacta is known for its spoilage activity, particularly in meat and meat products. It is a psychrotrophic bacterium, meaning it can grow at refrigeration temperatures, and it is often associated with spoilage in cold-stored meat.

  2. Off-Flavors and Odors: The growth of Brochothrix thermosphacta in food can result in the production of metabolites that contribute to off-flavors and odors. This can negatively impact the sensory quality of the affected food products.

  3. Texture Changes: In addition to affecting flavor and odor, the activity of Brochothrix thermosphacta can lead to changes in the texture of meat products, making them less desirable to consumers.

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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 Ethanoligenens harbinense

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 0.88 10 520 0 388 149.1 113 121.9 62 262 0 %ile 100 %ile
biomesight 8.13 0 0 10 50 0 138 39 30 50.3 10 70 0 %ile 92 %ile
thorne 100 11 201 0 144 61.4 47 42.3 31 95 0 %ile 100 %ile
thryve 83.21 0 280 25 405 0 7824 649 142 3660.5 0 518 7.7 %ile 89.9 %ile

External Reference Ranges for Ethanoligenens harbinense

Ethanoligenens harbinense (NCBI 253239) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 32.55 90.23 0.0033 0.009
Statistic by Lab Source for Ethanoligenens harbinense
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 8.872 %   0.004 %  0.005 % 254.0 2863
BiomeSightRdp 18.75 %   0.019 %  0.018 % 6.0 32
CerbaLab 100 %   0.017 %  0.01 % 3.0 3
custom 6.78 %   0.007 %  0.004 % 4.0 59
es-xenogene 13.793 %   0.019 %  0.008 % 4.0 29
Thorne 81.818 %   0.004 %  0.004 % 72.0 88
Thryve 83.08 %   0.077 %  0.445 % 1149.0 1383

Symptoms Associated with Ethanoligenens harbinense From Citizen Science Studies

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MagnitudeImpactSymptom

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

Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
flavonoids, polyphenols etc quercetin,resveratrol 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) walnuts 1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice berberine 1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice Slippery Elm 1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics saccharomyces boulardii (probiotics) 1 Studies recorded. The consensus is Increases📓, Click for details.

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