| Brachybacterium| Brachybacterium Collins et al. 1988
Plant interactions: Brachybacterium species have been reported as plant-associated bacteria, where they may contribute to plant growth promotion, disease suppression, and stress tolerance. Some strains of Brachybacterium have been studied for their ability to produce plant growth-promoting substances such as auxins, cytokinins, and siderophores. Additionally, they may play a role in enhancing nutrient uptake, protecting plants from pathogens, and mitigating abiotic stresses.
Food safety and quality: Brachybacterium species have been isolated from various food sources, including dairy products, meat, and seafood. While they are generally considered non-pathogenic, their presence in food products may impact food safety and quality. Some strains of Brachybacterium have been associated with spoilage of dairy products, where they can produce off-flavors, off-odors, and textural changes. However, their role in food spoilage is not fully understood, and more research is needed to elucidate their effects on food products.
Biotechnological applications: Brachybacterium species have potential applications in biotechnology and industrial processes due to their diverse metabolic capabilities. They have been studied for their ability to produce enzymes such as proteases, lipases, and amylases, which have applications in various industrial sectors including food, pharmaceuticals, and bioremediation. Additionally, some strains of Brachybacterium have been explored for their biosynthetic potential, including the production of antimicrobial compounds and bioactive metabolites.
Skin microbiota: Brachybacterium species have been identified as part of the skin microbiota in humans and animals. While their role in skin health is not fully understood, they are believed to be part of the commensal microbiota and may contribute to maintaining skin homeostasis. Some studies have suggested that alterations in the skin microbiota, including changes in the abundance or composition of Brachybacterium species, may be associated with skin disorders such as acne, eczema, and dermatitis.
A lot more information is available when you are logged in and raise the display level
Other Sources for more information:
Statistics | NCBI | Data Punk | End Products Produced |
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.
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 | 0.26 | 6 | 50 | 0 | 54 | 18.3 | 8 | 18 | 6 | 50 | 12.5 %ile | 75 %ile | ||
biomesight | 15.42 | 0 | 10 | 10 | 170 | 0 | 327 | 44.1 | 20 | 144.4 | 0 | 40 | 0 %ile | 97.8 %ile |
thorne | 100 | 2 | 152 | 0 | 78 | 21.8 | 11 | 28.8 | 5 | 39 | 0 %ile | 100 %ile | ||
thryve | 1.71 | 10 | 309 | 0 | 201 | 50.2 | 24 | 77 | 10 | 309 | 0 %ile | 100 %ile | ||
ubiome | 0.63 | 53 | 570 | 0 | 657 | 238.4 | 126 | 213.8 | 53 | 570 | 14.3 %ile | 71.4 %ile |
Source of Ranges | Low Boundary | High Boundary | Low Boundary %age | High Boundary %age |
---|---|---|---|---|
Thorne (20/80%ile) | 0 | 17.43 | 0 | 0.0017 |
Lab | Frequency Seen | Average | Standard Deviation | Sample Count | Lab Samples |
---|---|---|---|---|---|
BiomeSight | 15.4 % | 0.005 % | 0.014 % | 456.0 | 2961 |
BiomeSightRdp | 15.625 % | 0.004 % | 0.002 % | 5.0 | 32 |
CerbaLab | 66.667 % | 0.001 % | 0 % | 2.0 | 3 |
custom | 1.639 % | 0.001 % | % | 1.0 | 61 |
es-xenogene | 3.448 % | 0.005 % | % | 1.0 | 29 |
Thorne | 81.443 % | 0.001 % | 0.002 % | 79.0 | 97 |
Thryve | 1.733 % | 0.005 % | 0.007 % | 24.0 | 1385 |
uBiome | 0.631 % | 0.024 % | 0.021 % | 5.0 | 792 |
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And display level must be raised above public.
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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