Acetobacter Details: NCBI 434, gram-negative or unknown [genus]

| "Acetimonas" Orla-Jensen 1909| "Acetobacterium" Ludwig 1898| "Mycoderma" Thompson 1852| "Termobacterium" Zeidler 1896 (not Lindner 1895)| "Ulvina" Kutzing 1834| Acetimonas| Acetobacter| Acetobacter Beijerinck 1898| Mycoderma| Termobacterium| Ulvina

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.

The above data is from 1000 Healthy Individuals done using Shotgun(10 Millions reads) provide courtesy of Precision Biome.

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Other Sources for more information:

• Immune Epitope Database
• The NCBI taxonomy database
• UniProt
• Immune Epitope Taxonomy Database (IEDB)
• AI Engines For more Details: Perplexity  Kagi Labs  You 

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 Acetobacter

• Lab Low and High are calculated using the formula that most labs use: Mean - 1.95 Standard Deviation to Mean + 1.95 Standard Deviation

These are values that are computed from lab specific samples and are in percentage

Lab	Frequency	Average	Median	Minimum	Maximum	Std.Dev.	Skew	25 - 75 Percentile	5 - 95 Percentile	Lab Ranges	Box-Plot-Whiskers	Harmonic Mean	Geometric Mean	Obs.
BiomeSight	0.0094	0.0259	0.002	0.001	0.192	0.0571	1.2526	0.001 - 0.005	0.001 - 0.1771	-0.0856 - 0.1373	-0.005 - 0.011	0.0019	0.004	35
Thorne	0.9048	0.0014	0.001	0.0001	0.0113	0.0016	0.7968	0.0005 - 0.0016	0.0002 - 0.0044	-0.0016 - 0.0045	-0.0011 - 0.0033	0.0006	0.001	171
Thryve	0.0169	0.0022	0.0019	0.0001	0.0061	0.0014	0.644	0.0013 - 0.0027	0.0009 - 0.0057	-0.0006 - 0.005	-0.0008 - 0.0048	0.001	0.0017	21
Vitract	0.03						0	-	-	-	-			24

External Reference Ranges for Acetobacter

Acetobacter (NCBI 434) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	1.6348336430382915E-05	4.089629874215461E-05	0	0
Thorne (20/80%ile)	13.27	27.17	0.0013	0.0027

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Diet Style	hypocaloric hyperproteic diet	1 Studies recorded. The consensus is Increases👶, Click for details.
Diet Style	Slow digestible carbohydrates. {Low Glycemic}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Diet Style	Traditional Mediterranean diet {Mediterranean diet}	1 Studies recorded. The consensus is Increases👶, Click for details.
Diet Style	whole-grain diet	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	olive oil {olive oil}	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	Myrciaria dubia {Camu camu}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	Piper nigrum {black pepper}	1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar	Mixture of Vitamin B? {B Vitamins}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Vitamins, Minerals and similar	Thiamine {Vitamin B1}	1 Studies recorded. The consensus is Decreases👶, Click for details.

Food Groups Containing the Acetobacter 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. fermented_beverages : 100% of Highest
2. alcohol : 44.5305276% of Highest
3. fermented_grains : 41.0042734% of Highest
4. fermented_tubers_and_roots : 26.0420549% of Highest
5. dairy : 6.3803534% of Highest
6. fermented_legumes : 2.0032922% of Highest
7. other : 1.8981376% of Highest
8. fermented_fruits_and_vegetables : 0.1428378% of Highest
9. fermented_meat : 0.0119826% of Highest

Foods Containing the Acetobacter 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.

Maize dough, Ghana Weight: 32.55 Ghee, Uganda Weight: 30.09 Kefir grain Weight: 25 Beer Weight: 24.87 Kefir Weight: 21.88 Kwerionik, Uganda Weight: 15.86 Beer Brett Beer Weight: 4.914 Boule d'akassa (Burkina Faso) Weight: 4.799 Ogi from maize, Nigeria Weight: 4.605 Mawe from sorghum fermented 12h, Benin Weight: 3.89 Cider - Dry Weight: 3.783 Mawe from sorghum fermented 48h, Benin Weight: 3.659 Cassava dough, Ghana Weight: 3.583 Obushera, Uganda Weight: 3.543 Wara, Nigeria Weight: 3.455 Mawe from maize fermented 48h, Benin Weight: 3.197 Millet dough(Ghana) Weight: 2.694 Fura, Ghana Weight: 2.556 Tonton, Uganda Weight: 2.339 Palm wine Weight: 2.325 Nono, Nigeria Weight: 1.977 Fermented finger millet Weight: 1.928 Sufu - Formented tofu Weight: 1.501 Beer Sour Flanders Red Ale Weight: 0.8834 Motoho fermented 72h, South Africa Weight: 0.8809 Piedmont hard cheese Weight: 0.8788 Ogi from sorghum, Nigeria Weight: 0.8513 Beer American Wild Ale Weight: 0.7919 Teff dough fermented Weight: 0.711 Mawe from maize fermented 12h, Benin Weight: 0.6023 Dehulled maize dough fermented 12h, Ghana Weight: 0.6009 Kokonte, Ghana Weight: 0.5812 Tej, Ethiopia Weight: 0.572 Gappal seche, Burkina Faso Weight: 0.5466 Tuba fermented drink(Filipino) Weight: 0.491 Dehulled maize dough, Ghana Weight: 0.4573 Dawadawa, Ghana Weight: 0.4105 Swiss-Dutch-type cheese Weight: 0.3915 Nunu, Ghana Weight: 0.3571 Marajó cheese, water buffalo milk + cow milk Weight: 0.3249 Sausage, Cyprus: Limassol Weight: 0.2553 Portuguese Painho de Porco Iberico fermented sausages Weight: 0.2127 Caipira cheese Weight: 0.1952 Butter cheese, cow milk Weight: 0.07737 Cheese with protective lactobacilli in milk Weight: 0.03128 Lard Farm Weight: 0.01499 Beer Sour Ale Weight: 0.01366 Greek kefir Weight: 0.01352 Sausage, Cyprus: Paphos Weight: 0.01273 Beer Farmhouse Ale - Sahti Weight: 0.008336 Campo das Vertentes cheese Weight: 0.00499 Curd cheese, cow milk Weight: 0.004629 fermented Hakarl Weight: 0.002703