Armatimonadota Details: NCBI 67819, gram-negative or unknown [phylum]

| Armatimonadaeota| Armatimonadaeota Oren et al. 2015| Armatimonadetes| Armatimonadetes Tamaki et al. 2011| Armatimonadota| candidate division Obsidian Pool 10| candidate division OP10| candidate phylum OP10| domain cluster OP10

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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 Armatimonadota

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 0.35 2 110 0 138 48.9 40 45.3 2 110 10 %ile 80 %ile
biomesight 0.67 10 1300 0 731 106.9 30 318.6 10 1300 0 %ile 100 %ile
thorne 93.1 1 32 0 24 8.8 6 7.9 2 16 0 %ile 100 %ile
thryve 13.99 0 2 1 228 0 88 28.8 21 30.2 9 47 0 %ile 100 %ile
ubiome 0.25 68 220 0 355 144 144 107.5 68 220 25 %ile 50 %ile

External Reference Ranges for Armatimonadota

Armatimonadota (NCBI 67819) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 2.98 11.4 0.0003 0.0011
Statistic by Lab Source for Armatimonadota
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 0.542 %   0.011 %  0.032 % 16.0 2952
CerbaLab 66.667 %   0 %  0 % 2.0 3
custom 4.918 %   0.006 %  0.005 % 3.0 61
es-xenogene 13.793 %   0.007 %  0.004 % 4.0 29
Thorne 68.817 %   0.001 %  0.001 % 64.0 93
Thryve 14.224 %   0.003 %  0.003 % 197.0 1385
uBiome 0.253 %   0.014 %  0.011 % 2.0 792

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Foods Containing the Armatimonadota 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: 0.01009 Swiss-Dutch-type cheese Weight: 0.006531

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