Details about Porphyromonas bennonis: NCBI 501496, gram-negative or unknown

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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.

LabFrequency SeenAverageStandard DeviationSamples
BiomeSight 29.899 % 0.0520000 % 0.205 % 1582
BiomeSightRdp 20 % 0.0200000 % 0.033 % 15
SequentiaBiotech 11.111 % 0.2590000 % 0.473 % 36
Thryve 46.727 % 0.0810000 % 0.406 % 1222
uBiome 32.353 % 0.2600000 % 1.035 % 816
More Information
Statistics 273 Interactions with Other Bacteria NCBI Data Punk End Products Produced
Recommended reading: Taxonomy Nightmare

Desired Levels Suggestions

Porphyromonas bennonis (NCBI 501496) per million
Low Boundary High Boundary Source
0 14190.2 Standard Lab Ranges (+/- 2 Std Dev)
0 568.5 Box Plot Whisker
21 528 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

๐Ÿ““ - direct citation | ๐Ÿ‘ช - Impacts Parent Taxa | ๐Ÿ‘ถ - Impacts Child Taxa | ๐Ÿง™ - Inferred
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General Substance Specific Substance Effect
Antibiotics, Antivirals etc doxycycline (antibiotic)s Studies report Decreases
Antibiotics, Antivirals etc fluoroquinolone (antibiotic)s Studies report Decreases
Diet Style gluten-free diet Studies report Increases
flavonoids, polyphenols etc grape polyphenols Studies report Decreases
flavonoids, polyphenols etc resveratrol (grape seed/polyphenols/red wine) Studies report Decreases
Food (excluding seasonings) barley Studies report Decreases
Food (excluding seasonings) blackcurrant Studies report Increases
Food (excluding seasonings) pea (fiber, protein) Studies report Increases
Food (excluding seasonings) Umeboshi (Japanese Apricot or Prunus mume ) Studies report Decreases
Food (excluding seasonings) whole-grain barley Studies report Decreases
Herb or Spice garlic (allium sativum) Studies report Decreases
Herb or Spice grape seed extract Studies report Decreases
Herb or Spice Perilla frutescens(shiso) Studies report Decreases
Prebiotics and similar fructo-oligosaccharides (prebiotic) Studies report Decreases
Prebiotics and similar mastic gum (prebiotic) Studies report Decreases
Prebiotics and similar ß-glucan Studies report Decreases
Probiotics lactobacillus gasseri (probiotics) Studies report Increases
Sugar and similar non-starch polysaccharides Studies report Increases
Vitamins, Minerals and similar vitamin d Studies report Decreases
Vitamins, Minerals and similar zinc Studies report Decreases

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