[Eubacterium] nodatum Details: NCBI 35518, gram-negative or unknown [species]
| [Eubacterium] nodatum| ATCC 33099| CCUG 15996| CIP 104213| DSM 3993| Eubacterium nodatum| Eubacterium nodatum Holdeman et al. 1980| JCM 14550| JCM 9977| VPI D6A-5
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Other Sources for more information:
- Immune Epitope Database
- The NCBI taxonomy database
- UniProt
- Immune Epitope Taxonomy Database (IEDB)
- AI Engines For more Details: Perplexity Kagi Labs You
 Statistics
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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 [Eubacterium] nodatum
- Frequency - how often do samples show this bacteria
- UD - An alternative statistical algorithm (which factors in the frequency)
- Kaltoft-Moldrup Heuristic Using uploaded data
- Lab Low and High are calculated using the formula that most labs use: Mean - 2 Standard Deviation to Mean + 2 Standard Deviation
| Lab | Frequency | UD-Low | UD-High | KM Low | KM High | Lab Low | Lab High | Mean | Median | Standard Deviation | Box Plot Low | Box Plot High | KM Percentile Low | KM Percentile High |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Other Labs | 11.39 | 0 | 1 | 233 | 0 | 79 | 29.1 | 21 | 25.3 | 9 | 47 | 5 %ile | 95 %ile | |
| thryve | 23.19 | 0 | 12 | 13 | 233 | 0 | 79 | 29.5 | 22 | 25.2 | 10 | 48 | 8 %ile | 100 %ile |
External Reference Ranges for [Eubacterium] nodatum
| Source of Ranges | Low Boundary | High Boundary | Low Boundary %age | High Boundary %age |
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Statistic by Lab Source for [Eubacterium] nodatum
| Lab | Frequency Seen | Average | Standard Deviation | Sample Count | Lab Samples |
|---|---|---|---|---|---|
| Thryve | 25.899 % | 0.003 % | 0.003 % | 360.0 | 1390 |
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Foods Containing the [Eubacterium] nodatum 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.
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