Arcobacter Details: NCBI 28196, gram-negative or unknown [genus]

| Arcibacter| Arcobacter| Arcobacter Vandamme et al. 1991 emend. Perez-Cataluna et al. 2018| Arcobacter Vandamme et al. 1991 emend. Sasi Jyothsna et al. 2013| Arcobacter Vandamme et al. 1991 emend. Vandamme et al. 1992

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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.
We deem lab specific values using values from the KM method for each specific lab to be the most reliable.

Desired Levels Suggestions for Arcobacter

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 0.35 13 1000 0 1193 369.5 176 420.1 13 1000 10 %ile 80 %ile
biomesight 5.7 0 0 10 28990 0 8538 995.2 25 3848.5 10 90 0 %ile 100 %ile
thorne 96.55 4 73 0 53 19.2 14 17.1 3 37 0 %ile 100 %ile
thryve 1.26 9 691 0 571 142.1 48 218.6 9 691 6.3 %ile 87.5 %ile
ubiome 0.13 0 39 39 39 39 39 0 %ile 99 %ile

External Reference Ranges for Arcobacter

Arcobacter (NCBI 28196) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 0 0 0 0
Statistic by Lab Source for Arcobacter
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 5.674 %   0.142 %  0.524 % 167.0 2943
CerbaLab 66.667 %   0.002 %  0 % 2.0 3
custom 1.639 %   0.001 %  % 1.0 61
es-xenogene 13.793 %   0.072 %  0.028 % 4.0 29
Medivere 14.286 %   0.002 %  % 1.0 7
Thorne 79.57 %   0.001 %  0.001 % 74.0 93
Thryve 1.444 %   0.025 %  0.028 % 20.0 1385
uBiome 0.126 %   0.004 %  % 1.0 792

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Foods Containing the Arcobacter 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.

Piedmont hard cheese Weight: 0.2641 Portuguese Painho de Porco Iberico fermented sausages Weight: 0.07112 Chinese fish sauce Weight: 0.01138 Sausage, Cyprus: Limassol Weight: 0.008307 Sausage, Cyprus: Paphos Weight: 0.000952834683182467

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