SELECT TOP (1000) [Source] ,[Taxon] ,[LowValue] ,[HighValue] ,[LowPCile] ,[HighPCile] FROM [DB_A5D9F7_Lassesen].[dbo].[JasonH]

Rhodothermaceae Details: NCBI 563843, gram-negative or unknown [family]

| Rhodothermaceae| Rhodothermaceae Ludwig et al. 2012 emend. Hahnke et al. 2016

  1. Beneficial Uses: Some Bacillus species have beneficial roles and are used in various industrial, agricultural, and medical applications. For example, Bacillus subtilis is a model organism for studying bacterial genetics, and it is used in the production of enzymes and other biotechnological processes. Bacillus thuringiensis is used as a natural insecticide in agriculture.

  2. Probiotics: Certain Bacillus species are used as probiotics, which are live microorganisms that, when administered in adequate amounts, confer health benefits to the host. Bacillus coagulans and Bacillus clausii are examples of Bacillus species used in probiotic supplements to support digestive health.

  3. Food Spoilage: Some Bacillus species can be involved in food spoilage. They may produce enzymes and metabolites that lead to the degradation of food, causing changes in texture, flavor, and odor.

  4. Potential Pathogens: While many Bacillus species are harmless, a few can be opportunistic pathogens. For example, Bacillus cereus is associated with foodborne illnesses, causing symptoms such as diarrhea and vomiting. In rare cases, it can lead to more severe infections.

  5. Environmental Contamination: Bacillus species, including those forming spores, can be found in soil, dust, and water. In certain environments, exposure to Bacillus spores may be a concern for individuals with compromised immune systems.

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More Information
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 Rhodothermaceae

These are values that are computed from lab specific samples (Patent Pending)
LabFrequencyUD-LowUD-HighKM LowKM HighLab LowLab HighMean MedianStandard DeviationBox Plot LowBox Plot High KM Percentile Low KM Percentile High
Other Labs 0.97 2 275 0 240 82.5 50 80.4 0 206 0 %ile 100 %ile
biomesight 86.97 0 1030 50 2750 0 16775 2500.3 160 7283 0 2240 9.8 %ile 91 %ile
thorne 100 1 82 0 65 25.8 18 19.8 8 56 0 %ile 100 %ile
thryve 16.25 0 8 1 4300 0 697 65 22 322.3 8 68 0 %ile 100 %ile

External Reference Ranges for Rhodothermaceae

Rhodothermaceae (NCBI 563843) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 16.09 41.61 0.0016 0.0042
Statistic by Lab Source for Rhodothermaceae
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 92.668 %   0.251 %  0.778 % 2654.0 2864
BiomeSightRdp 18.75 %   0.006 %  0.005 % 6.0 32
bugspeak 100 %   0.005 %  % 1.0 1
CerbaLab 66.667 %   0.001 %  0 % 2.0 3
custom 3.39 %   0.011 %  0.015 % 2.0 59
es-xenogene 13.793 %   0.007 %  0.003 % 4.0 29
Medivere 14.286 %   0.001 %  % 1.0 7
SequentiaBiotech 16.667 %   0.017 %  0.007 % 6.0 36
Thorne 75 %   0.002 %  0.002 % 66.0 88
Thryve 16.631 %   0.008 %  0.041 % 230.0 1383

Symptoms Associated with Rhodothermaceae 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 Rhodothermaceae 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.

Ham fermented for 4 years Weight: 0.02385

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
Food (excluding seasonings) ganoderma lucidum mycelium 1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice daesiho-tang 1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice gynostemma pentaphyllum (Jiaogulan) 1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice schisandra chinensis(magnolia berry or five-flavor-fruit) 1 Studies recorded. The consensus is Increases📓, Click for details.

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