Details about Barnesiella: NCBI 397864, gram-negative or unknown

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  Statistics   12 Interactions with Other Bacteria   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
custom 40.541 %   0.351 %  0.516 % 37
AmericanGut 11.111 %   0.389 %  0.526 % 18
Thryve 75.434 %   0.314 %  0.553 % 1441
es-xenogene 80 %   0.264 %  0.548 % 40
SequentiaBiotech 11.111 %   0.434 %  0.289 % 36
Thorne 100 %   0.034 %  0.022 % 12
uBiome 51.69 %   1.04 %  1.072 % 799
CosmosId 31.818 %   0.447 %  0.574 % 44
Microba 55.556 %   0.699 %  0.629 % 27
BiomeSightRdp 19.444 %   1.076 %  1.496 % 36
Recommended reading: Taxonomy Nightmare

Desired Levels Suggestions

Barnesiella (NCBI 397864) per million
Low Boundary High Boundary Source
0 20000 Metagenomics
1400 20400 MyBioma
0 23389.8 Standard Lab Ranges (+/- 2 Std Dev)
0 16554 Box Plot Whisker
68 23969 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
Amino Acid and similar acetic acid Studies report Increases in consensus
Amino Acid and similar GABA Studies report Increases in consensus
Antibiotics, Antivirals etc gatifloxacin (antibiotic) Studies report Decreases in consensus
Diet Style vegetable/fruit juice-based diets Studies report Increases in consensus
Drug or "Non-drug" aspirin (acetylsalicylic acid) Studies report Increases in consensus
flavonoids, polyphenols etc cranberry (flour, polyphenols) Studies report Increases in consensus
flavonoids, polyphenols etc cranberry polyphenols Studies report Increases in consensus
Food (excluding seasonings) Far infrared Sauna Studies report Increases in consensus
Food (excluding seasonings) fat Studies report Decreases in consensus
Food (excluding seasonings) Kiwifruit Studies report Increases in consensus
Food (excluding seasonings) Krill Oil Studies report Increases in consensus
Food (excluding seasonings) rice bran Studies report Increases in consensus
Food (excluding seasonings) tea Studies report Decreases in consensus
Herb or Spice glycyrrhizic acid (licorice) Studies report Decreases in consensus
Herb or Spice schisandra chinensis(magnolia berry or five-flavor-fruit) Studies report Increases in consensus
Herb or Spice Slippery Elm Studies report Increases in consensus
Herb or Spice triphala Studies report Decreases in consensus
Miscellaneous, food additives, and other odd items bile (acid/salts) Studies report Decreases in consensus
Miscellaneous, food additives, and other odd items isobutyric acid Studies report Increases in consensus
Miscellaneous, food additives, and other odd items isovaleric acid(fatty acid) Studies report Increases in consensus
Miscellaneous, food additives, and other odd items monolaurin Studies report Increases in consensus
Prebiotics and similar fructo-oligosaccharides (prebiotic) Studies report Increases in consensus
Prebiotics and similar Human milk oligosaccharides (prebiotic, Holigos, Stachyose) Studies report Increases in consensus
Prebiotics and similar mannooligosaccharide (prebiotic) Studies report Increases in consensus
Prebiotics and similar Psyllium (Plantago Ovata Husk) Studies report Decreases in consensus
Prebiotics and similar resistant starch Studies report Increases in consensus
Probiotics lactobacillus kefiri (NOT KEFIR) Studies report Decreases in consensus
Sugar and similar sugar Studies report Decreases in consensus
Sugar and similar xylitol Studies report Increases in consensus
Vitamins, Minerals and similar vitamin a Studies report Increases in consensus

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