Eikenella Details: NCBI 538, gram-negative or unknown [genus]

| Eikenella| Eikenella Jackson and Goodman 1972

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Statistics 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 Eikenella

Using Kaltoft-Moldrup Heuristic Using uploaded data for Eikenella

Lab Low and High are calculated using the formula that most labs use: Mean - 2 Standard Deviation to Mean + 2 Standard Deviation

These are values that are computed from lab specific samples (Patent Pending)
LabKM LowKM Percentile LowKM HighKM Percentile HighLab LowLab HighMean MedianStandard DeviationBox Plot LowBox Plot High
* 1 0 %ile 3700 100 %ile 0 884 78.2 10 411.2 0 32
biomesight 10 0 %ile 3700 100 %ile 0 1637 202.7 20 731.9 20 60
thryve 14 0 %ile 160 100 %ile 0 135 37.8 20 49.7 14 160
ubiome 22 0 %ile 424 100 %ile 0 490 148.8 39 173.9 22 424
Lab Suggestions for Eikenella
Eikenella (NCBI 538) per million
Low Boundary High Boundary Low Boundary %age High Boundary %age Lab Samples
0 4.16 0 0.0004 Thorne (20/80%ile)
Statistic by Lab Source for Eikenella
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 1.051 %   0.018 %  0.069 % 29.0 2759
CerbaLab 66.667 %   0 %  0 % 2.0 3
es-xenogene 3.448 %   0.001 %  % 1.0 29
Medivere 28.571 %   0.002 %  0 % 2.0 7
Thorne 80.822 %   0.001 %  0.001 % 59.0 73
Thryve 0.724 %   0.003 %  0.004 % 10.0 1381
Tiny 100 %   0.001 %  % 1.0 1
uBiome 0.632 %   0.015 %  0.017 % 5.0 791

Symptoms Associated with Eikenella From Citizen Science Studies

Click on Impact for information if high or low levels are causing the impact

MagnitudeImpactSymptom

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Foods Containing the Eikenella 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.

Dehulled maize dough fermented 12h, Ghana Weight: 0.1355 Piedmont hard cheese Weight: 0.06386 Dehulled maize dough, Ghana Weight: 0.04735 Palm wine Weight: 0.03452 Swiss-Dutch-type cheese Weight: 0.01565

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

Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
Antibiotics, Antivirals etc azithromycin,(antibiotic)s[CFS] 1 Studies recorded. The consensus is Decreases📓, Click for details.
Antibiotics, Antivirals etc doxycycline (antibiotic)s[CFS] 1 Studies recorded. The consensus is Decreases📓, Click for details.
Antibiotics, Antivirals etc minocycline (antibiotic)s[CFS] 1 Studies recorded. The consensus is Decreases📓, Click for details.
Diet Style gluten-free diet 1 Studies recorded. The consensus is Increases📓, Click for details.
Prescription - Other proton-pump inhibitors (prescription) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics lactobacillus reuteri (probiotics) 1 Studies recorded. The consensus is Increases📓, Click for details.
Sugar and similar saccharin 1 Studies recorded. The consensus is Decreases📓, Click for details.

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