Details about Bacteroides salyersiae: NCBI 291644

gram-negative or unknown

Other Names: ATCC BAA-997 Bacteroides salyersae Bacteroides salyersiae Bacteroides salyersiae corrig. Song et al. 2005 Bacteroides sp. WAL 10018 CCUG 48945 DSM 18765 JCM 12988 WAL 10018

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Distribution Chart and Statistics    |    End Products Produced

Recommended reading: Taxonomy Nightmare

Does a specific lab/source detect it?

SourcePercentagesamples
SequentiaBiotech46.2 %39
AmericanGut0 %18
uBiome34 %838
Thryve53.4 %479
BiomeSight39 %305

Desired Levels from Some Experts

Low Percentage High Percentage Source
0.0006 %2.7879 % Kaltoft-Moltrup Normal Ranges

Ranges can vary from lab to lab because of different equipment and software being used.

Possible Health Impacts

I would like to know about this bacteria's

🔐 From Citizen Science 2.0

Citizen Science 2.0 Explorer. List is restricted to associations with a high count and a change of random occurance greater than 1 in 100.

Only the 10 most significant associations are shown
SymptomsRangeOdds
Autonomic Manifestations: urinary frequency dysfunction      Between 50%ile to 100%ile   1 to 6156.1
Autonomic Manifestations: Postural orthostatic tachycardia syndrome (POTS)      Between 50%ile to 100%ile   1 to 4819.2
Neurological: Cognitive/Sensory Overload      Between 50%ile to 100%ile   1 to 2486.1
Autonomic: Shortness of breath      Between 50%ile to 100%ile   1 to 2457.3
Autonomic: Shortness of breath      Between 75%ile to 100%ile   1 to 1271.3
Autonomic: Shortness of breath      Between 66%ile to 100%ile   1 to 906.9
Post-exertional malaise: Rapid muscular fatigability,      Between 50%ile to 100%ile   1 to 849.7
Neurological: Short-term memory issues      Between 50%ile to 100%ile   1 to 847.6
Pain: Myofascial pain      Between 66%ile to 100%ile   1 to 842.7

From Published Science

Based on Studies on PubMed
Medical ConditionDirectionPValue
Ankylosing spondylitis Low1
Colorectal Cancer High1
Liver Cirrhosis Low1

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

You can compare microbiome impact of these by checking the desired items (try keeping the numbers below six(6) and clicking

📓 - direct citation | 👪 - Impacts Parent Taxa | 👶 - Impacts Child Taxa | 🧙 - Inferred
Search Hints: Spice | Herb | Vitamin | Probiotics | Diet | Food | Amino |Flavonoids
General Substance Specific Substance Effect
Amino Acid and similar l-citrulline 📓 Increases from 1 studies
Amino Acid and similar polymannuronic acid 📓 Decreases from 1 studies
barley whole-grain barley 📓 Decreases from 1 studies
beta-glucan foods ß-glucan 📓 Decreases from 1 studies
beta-glucan foods whole-grain barley 📓 Decreases from 1 studies
citrulline amino acid l-citrulline 📓 Increases from 1 studies
Diet Style low-fat diets 📓 Increases from 1 studies
Drug high red meat 📓 Increases from 1 studies
Food (excluding seasonings) walnuts 📓 Decreases from 1 studies
Food (excluding seasonings) whole-grain barley 📓 Decreases from 1 studies
gallic acid and tannins gallic acid (food additive) 📓 Increases from 1 studies
gallic acid and tannins tannic acid 📓 Increases from 1 studies
Herb or Spice glycyrrhizic acid (licorice) 📓 Increases from 1 studies
Herb or Spice licorice 📓 Increases from 1 studies
Herb or Spice momordia charantia(bitter melon, karela, balsam pear, or bitter gourd) 📓 Decreases from 1 studies
Herb or Spice schisandra chinensis(magnolia berry or five-flavor-fruit) 📓 Increases from 1 studies
Herb or Spice Slippery Elm 📓 Increases from 1 studies
Herb or Spice tannic acid 📓 Increases from 1 studies
Herb or Spice triphala 📓 Increases from 1 studies
High Meat Diet high red meat 📓 Increases from 1 studies
low fat diet low-fat diets 📓 Increases from 1 studies
Miscellaneous, food additives, and other odd items gallic acid (food additive) 📓 Increases from 1 studies
not classified licorice 📓 Increases from 1 studies
not classified red wine 📓 Increases from 1 studies
oligosaccharide (prebiotic) fructo-oligosaccharides (prebiotic) 📓 Increases from 1 studies
polymannuronate hydrolase supplement polymannuronic acid 📓 Decreases from 1 studies
Prebiotics and similar fructo-oligosaccharides (prebiotic) 📓 Increases from 1 studies
Prebiotics and similar resistant starch 📓 Increases from 1 studies
Prebiotics and similar ß-glucan 📓 Decreases from 1 studies
resistant starch resistant starch 📓 Increases from 1 studies
saccharin sugar saccharin 📓 Increases from 1 studies
steva sugar stevia 📓 Increases from 1 studies
sucralose sugar sucralose 📓 Decreases from 1 studies
Sugar and similar saccharin 📓 Increases from 1 studies
Sugar and similar stevia 📓 Increases from 1 studies
Sugar and similar sucralose 📓 Decreases from 1 studies
walnuts nuts walnuts 📓 Decreases from 1 studies
whole grains whole-grain barley 📓 Decreases from 1 studies

A P-value below 0.0001 is the recommended threshold. A larger R-Square value means a stronger relationship. This is unpublished data using Properitary Artificial Intelligence.

🔐 Details about Bacteroides salyersiae: Bacteria Interplay


Anonymous (Legacy User)