Chitinophagaceae Details: NCBI 563835, gram-negative or unknown [family]

| Chitinophagaceae| Chitinophagaceae Kampfer et al. 2011

  1. Chitin Degradation: Chitinophagaceae bacteria produce enzymes, including chitinases, that enable them to break down chitin into simpler components. This process is important for the recycling of chitin-containing materials in the environment.

  2. Nutrient Cycling: By participating in the decomposition of chitin, Chitinophagaceae bacteria contribute to nutrient cycling in ecosystems. They help release nutrients from chitinous materials, making them available for use by other organisms.

  3. Environmental Health: Chitinophagaceae bacteria play a role in maintaining the balance of microbial communities in various environments. Their activity contributes to the overall health and functioning of ecosystems.

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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 Chitinophagaceae

Using Kaltoft-Moldrup Heuristic Using uploaded data for Chitinophagaceae

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
* 10 0 %ile 1100 100 %ile 0 628 153.4 48 242.4 0 272
biomesight 10 0 %ile 60 90.4 %ile 0 384 51.8 30 169.6 10 70
thorne 32 0 %ile 892 100 %ile 0 674 207 106 238 42 290
thryve 19 8 %ile 115 90.3 %ile 0 3105 129.1 56 1518.2 6 136
ubiome 17 14.3 %ile 231 71.4 %ile 0 250 72.4 26 90.7 17 231
Lab Suggestions for Chitinophagaceae
Chitinophagaceae (NCBI 563835) per million
Low Boundary High Boundary Low Boundary %age High Boundary %age Lab Samples
36.79 71.79 0.0037 0.0072 Thorne (20/80%ile)
Statistic by Lab Source for Chitinophagaceae
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
AmericanGut 6.667 %   0.03 %  % 1.0 15
BiomeSight 47.115 %   0.005 %  0.015 % 1339.0 2842
BiomeSightRdp 43.75 %   0.003 %  0.002 % 14.0 32
bugspeak 100 %   0.016 %  % 1.0 1
CerbaLab 100 %   0.01 %  0.006 % 3.0 3
CosmosId 15.625 %   0.028 %  0.032 % 5.0 32
custom 1.695 %   0.003 %  % 1.0 59
es-xenogene 13.793 %   0.06 %  0.033 % 4.0 29
Medivere 85.714 %   0.006 %  0.005 % 6.0 7
Thorne 84.706 %   0.012 %  0.02 % 72.0 85
Thryve 79.783 %   0.012 %  0.135 % 1101.0 1380
Tiny 100 %   0.003 %  % 1.0 1
uBiome 0.631 %   0.007 %  0.009 % 5.0 792

Symptoms Associated with Chitinophagaceae 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 Chitinophagaceae 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.

tomato sour soup metagenome Weight: 0.3977 Ogi from sorghum, Nigeria Weight: 0.1703 Lard Farm Weight: 0.1421 Malaysian fermented fish sauce Weight: 0.0401 Ham fermented for 4 years Weight: 0.03164 Cider - Dry Weight: 0.01451 Jarlsberg cheese Weight: 0.008624 Fermented finger millet Weight: 0.005188 Motoho fermented 72h, South Africa Weight: 0.004894 Mawe from maize fermented 12h, Benin Weight: 0.003828 Brie cheese Weight: 0.003294 Mawe from maize fermented 48h, Benin Weight: 0.00268 Sausage, Cyprus: Limassol Weight: 0.00246 Swiss-Dutch-type cheese Weight: 0.002105 yoghurt fermentation Weight: 0.001588

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