Details about Bifidobacterium catenulatum subsp. kashiwanohense: NCBI 630129, high G+C gram-positive

Other Sources for more information:

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!

LabFrequency SeenAverageStandard DeviationSamples
BiomeSight 37.863 % 0.0300000 % 0.073 % 1273
CosmosId 36.364 % 0.3710000 % 0.504 % 33
es-xenogene 75 % 0.0050000 % 0.004 % 4
Medivere 42.857 % 0.0030000 % 0.003 % 7
Thryve 0.282 % 0.0090000 % 0.004 % 1062
uBiome 7.248 % 0.1350000 % 0.295 % 814
More Information
Statistics 41 Interactions with Other Bacteria NCBI Data Punk End Products Produced
Recommended reading: Taxonomy Nightmare

Desired Levels Suggestions

Bifidobacterium catenulatum subsp. kashiwanohense (NCBI 630129) per million
Low Boundary High Boundary Source
0 3956.9 Standard Lab Ranges (+/- 2 Std Dev)
0 478 Box Plot Whisker
13 770 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
Diet Style high-fat diets Studies report Decreases
Diet Style ketogenic diet Studies report Increases
Diet Style low carbohydrate diet Studies report Decreases
Diet Style low fodmap diet Studies report Decreases
Diet Style magnesium-deficient diet Studies report Decreases
Drug or "Non-drug" glyphosphate Studies report Decreases
flavonoids, polyphenols etc Hesperidin (polyphenol) Studies report Decreases
flavonoids, polyphenols etc naringenin(grapefruit) (Flavonoid) Studies report Increases
flavonoids, polyphenols etc resveratrol (grape seed/polyphenols/red wine) Studies report Increases
Food (excluding seasonings) almonds/ almond skins Studies report Increases
Food (excluding seasonings) chondrus crispus (red sea weed) Studies report Increases
Food (excluding seasonings) green tea Studies report Increases
Food (excluding seasonings) laminaria hyperborea( tangle/cuvie - seaweed) Studies report Decreases
Food (excluding seasonings) navy bean Studies report Increases
Food (excluding seasonings) oats Studies report Increases
Food (excluding seasonings) red wine Studies report Increases
Food (excluding seasonings) sesame cake/meal Studies report Increases
Food (excluding seasonings) wheat Studies report Increases
Herb or Spice ascophyllum nodosum (sea weed) Studies report Decreases
Herb or Spice berberine Studies report Decreases
Herb or Spice daesiho-tang Studies report Increases
Prebiotics and similar arabinoxylan oligosaccharides (prebiotic) Studies report Increases
Prebiotics and similar chicory (prebiotic) Studies report Increases
Prebiotics and similar fructo-oligosaccharides (prebiotic) Studies report Increases
Prebiotics and similar Human milk oligosaccharides (prebiotic, Holigos, Stachyose) Studies report Increases
Prebiotics and similar inulin (prebiotic) Studies report Increases
Prebiotics and similar jerusalem artichoke (prebiotic) Studies report Increases
Prebiotics and similar resistant starch Studies report Increases
Prescription - Other chemotherapy (prescription) Studies report Decreases
Sugar and similar sucralose Studies report Decreases
Vitamins, Minerals and similar magnesium Studies report Increases

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