Vibrio Details: NCBI 662, gram-negative or unknown [genus]

| "Microspira" Schroeter 1886| "Pacinia" Trevisan 1885| Beneckea| Beneckea Campbell 1957| Listonella| Listonella MacDonell and Colwell 1986| Microspira| Pacinia| Vibrio| Vibrio Pacini 1854

  1. Environmental Role: Flavobacterium aquatile and other members of the genus Flavobacterium are known for their diverse metabolic capabilities and their ability to degrade complex organic compounds in aquatic environments. They contribute to nutrient cycling, organic matter decomposition, and the maintenance of ecosystem balance in freshwater and marine habitats.

  2. Biotechnological Applications: Some Flavobacterium species, including Flavobacterium aquatile, have been studied for their potential biotechnological applications, particularly in the fields of wastewater treatment, bioremediation, and aquaculture. They may have roles in the degradation of pollutants and the production of enzymes or bioactive compounds with industrial or environmental significance.

  3. Rare Human Infections: While Flavobacterium aquatile is not considered a common human pathogen, there have been rare reports of infections in humans, typically associated with immunocompromised individuals or those with underlying medical conditions. In such cases, Flavobacterium aquatile infections may present as opportunistic infections, such as wound infections, bacteremia, or urinary tract infections.

  4. Prevention: Preventive measures to minimize the risk of infections with Flavobacterium aquatile or other environmental bacteria include maintaining good hygiene practices, avoiding exposure to contaminated water sources, and implementing proper wound care and infection control measures, particularly in healthcare settings.

Visuals of Interactions with other bacteria of the same rank

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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 Vibrio

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 0.53 6 800 0 930 274.6 70 334.5 6 800 7.1 %ile 85.7 %ile
biomesight 4.69 0 0 10 920 0 236 40.8 20 99.7 0 40 0 %ile 100 %ile
thorne 100 37 359 0 264 100.3 67 83.7 43 141 0 %ile 100 %ile
thryve 4.42 10 374 0 152 34.2 19 60 11 27 0 %ile 100 %ile

External Reference Ranges for Vibrio

Vibrio (NCBI 662) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 24.71 42.48 0.0025 0.0042
Statistic by Lab Source for Vibrio
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 4.503 %   0.003 %  0.008 % 162.0 3598
CerbaLab 100 %   0.011 %  0.008 % 3.0 3
custom 1.449 %   0.005 %  % 1.0 69
es-xenogene 16.667 %   0.058 %  0.032 % 5.0 30
Medivere 28.571 %   0.001 %  0 % 2.0 7
Thorne 92.045 %   0.005 %  0.005 % 162.0 176
Thryve 4.661 %   0.003 %  0.005 % 68.0 1459
Tiny 20 %   0.001 %  % 1.0 5

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Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
Antibiotics, Antivirals etc amikacin 1 Studies recorded. The consensus is Decreases👶, Click for details.
Antibiotics, Antivirals etc meropenem 1 Studies recorded. The consensus is Decreases👶, Click for details.
Common and OTC Supplements Bromelain {Bromelin} 1 Studies recorded. The consensus is Decreases👪, Click for details.
Diet Style dietary fiber 1 Studies recorded. The consensus is Decreases👪, Click for details.
Diet Style Fiber, total dietary 1 Studies recorded. The consensus is Decreases👪, Click for details.
Diet Style High-fibre diet {Whole food diet} 1 Studies recorded. The consensus is Decreases👪, Click for details.
Diet Style Slow digestible carbohydrates. {Low Glycemic} 1 Studies recorded. The consensus is Decreases👪, Click for details.
Drug or "Non-drug" Methylene blue 1 Studies recorded. The consensus is Decreases👪, Click for details.
Food (excluding seasonings) (2E,4E)-5-(1,3-Benzodioxol-5-yl)-1-(1-piperidinyl)-2,4-pentadien-1-one {Piperine} 1 Studies recorded. The consensus is Decreases👪, Click for details.
Food (excluding seasonings) Ananas comosus {Pineapple} 1 Studies recorded. The consensus is Decreases👪, Click for details.
Food (excluding seasonings) Curcuma longa {Turmeric} 1 Studies recorded. The consensus is Decreases👪, Click for details.
Food (excluding seasonings) fruit 1 Studies recorded. The consensus is Decreases👪, Click for details.
Food (excluding seasonings) fruit/legume fibre 1 Studies recorded. The consensus is Decreases👪, Click for details.
Herb or Spice 3,4-dihydroxyphenyllactic acid {Rosmarinic acid} 1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice Leea indica {Bandicoot berry} 1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice Vitex negundo {Nirgundi} 1 Studies recorded. The consensus is Decreases👪, Click for details.
Miscellaneous, food additives, and other odd items Below normal temperature {Cold exposure} 1 Studies recorded. The consensus is Decreases👶, Click for details.
Prebiotics and similar Human milk oligosaccharides (prebiotic, Holigos, Stachyose) 2 Studies recorded. The consensus is Increases👶👪, Click for details.
Prebiotics and similar oligosaccharides {oligosaccharides} 2 Studies recorded. The consensus is Increases👶👪, Click for details.
Prescription - Other Morphine 1 Studies recorded. The consensus is Increases👶, Click for details.
Prescription - Other Streptococcus faecalis (Enterococcus faecalis) 1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics bacillus 2 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics bacillus licheniformis {b. licheniformis} 2 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics bacillus,lactobacillus,streptococcus,saccharomyces probiotic 3 Studies recorded. The consensus is Decreases👶, Click for details.

Food Groups Containing the Vibrio bacteria

This is base on Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome. See that paper for details on foods groups.

  1. meat : 100% of Highest
  2. dairy : 7.3187006% of Highest
  3. fermented_meat : 2.0494124% of Highest
  4. fermented_beverages : 0.0075502% of Highest

Foods Containing the Vibrio 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.

Tuba fermented drink(Filipino) Weight: 20.6 Lard Farm Weight: 20.57 Hard cheese (Cheddar, Emmental type) Pasteurised Cow Weight: 8.794 natural milk culture Weight: 3.139 Munster cheese Weight: 2.542 Livarot (French Cheese) Weight: 2.468 Epoisses (French Cheese) Weight: 2.118 Colonial cheese, cow milk Weight: 1.689 Hard cheese (Cheddar, Emmental type) Unpasteurised Cow, rind Weight: 1.664 Chinese fish sauce Weight: 1.483 Curd cheese, cow milk Weight: 1.25 Firm/semi-hard cheese (Gouda and Edam type), caciotta Weight: 1.202 Abbaye de Citeaux Weight: 0.8568 Mont d'Or (France) Weight: 0.6482 Pont l'Eveque(France) Weight: 0.4286 Saint Nectaire Cheese (France) Weight: 0.3299 Malaysian fermented fish sauce Weight: 0.3228 Butter cheese, cow milk Weight: 0.2317 Cerrado cheese, cow milk Weight: 0.2099 Cheese, Caciocavallo Weight: 0.1881 Caipira cheese Weight: 0.1538 Serrano cheese, cow milk Weight: 0.1467 Sausage, Cyprus: Limassol Weight: 0.1354 Swiss type cheese Weight: 0.1341 Sufu - Formented tofu Weight: 0.1256 dry-fermented sausage treated with sodium nitrite Weight: 0.1121 Soft - ripened cheese Pasteurised Cow Weight: 0.112 Saint Marcellin Cheese (France) Weight: 0.1075 Aloreña olives Weight: 0.09239 Marajó cheese, water buffalo milk + cow milk Weight: 0.09096 Chorizo Weight: 0.0828 Sour Meat Weight: 0.06529 Firm - ripened cheeses Unpasteurised Cow Weight: 0.06445 Soumaintrain Cheese(France) Weight: 0.0624 Serro cheese, cow milk Weight: 0.06147 Sausage, Cyprus: Paphos Weight: 0.02883 horse sausage Weight: 0.02781 dry-fermented sausage treated with grape seed extract Weight: 0.02512 Ham fermented for 4 years Weight: 0.01527 Surstromming - Fermented Herring (Sweden) Weight: 0.004677

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