Fusicatenibacter saccharivorans Details: NCBI 1150298, gram-negative or unknown [species]

Persistent colonizing species ratio (0-100): 97.7 Literature

| Clostridium sp. HT03-11| Clostridium sp. HT03-14| Clostridium sp. HT03-186| Clostridium sp. HT03-22| Clostridium sp. KO-38| Clostridium sp. TT-111| DSM 26062| Fusicatenibacter saccharivorans| Fusicatenibacter saccharivorans Takada et al. 2013| JCM 18507| strain HT03-11| YIT 12554

1. Fermentation and Short-Chain Fatty Acid Production: Bacteria in the gut, including Fusicatenibacter saccharivorans, play a role in fermenting dietary fibers and producing short-chain fatty acids (SCFAs). SCFAs, such as butyrate, have been associated with various health benefits, including supporting the health of the colon and influencing metabolic processes.

2. Contribution to Gut Microbial Community: Fusicatenibacter saccharivorans is part of the complex ecosystem of the gut microbiota. A diverse and balanced gut microbiota is generally considered important for maintaining gut health and overall well-being.

3. Metabolic Interactions: Bacterial species in the gut can interact with dietary components and host metabolism. The metabolic activities of Fusicatenibacter saccharivorans may influence the overall metabolic environment in the gut.

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 Fusicatenibacter saccharivorans

• 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.
custom	0.1702	1.4268	1.0263	0.0086	4.21	1.6049	0.7487	0.0605 - 2.497	0.0268 - 3.6252	-1.7028 - 4.5563	-3.5943 - 6.1518	0.0478	0.3165	8
Microba	0.76	1.712	1.53	0.195	5.07	1.2757	0.428	0.866 - 2.245	0.2364 - 3.882	-0.7755 - 4.1995	-1.2025 - 4.3135	0.8102	1.2479	19
SequentiaBiotech	0.3333	0.0476	0.0291	0.0102	0.2312	0.0608	0.9112	0.0141 - 0.055	0.0108 - 0.1396	-0.0709 - 0.1661	-0.0472 - 0.1164	0.0224	0.0304	12
Thryve	0.9718	1.1794	0.7076	0.0019	26.3352	1.6802	0.8424	0.1985 - 1.52	0.0098 - 3.7468	-2.0969 - 4.4557	-1.7837 - 3.5023	0.0611	0.4475	1205
uBiome	0.8416	1.5556	1.1473	0.0019	17.9553	1.7108	0.7159	0.5934 - 1.9516	0.0995 - 4.4625	-1.7805 - 4.8918	-1.4439 - 3.989	0.1399	0.8994	664

External Reference Ranges for Fusicatenibacter saccharivorans

Fusicatenibacter saccharivorans (NCBI 1150298) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
Microba Co-Biome	2610	36900	0.261	3.69

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Diet Style	dietary fiber	2 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-fat diets	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	hypocaloric hyperproteic 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.
Diet Style	Traditional Mediterranean diet {Mediterranean diet}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Flavonoids, Polyphenols etc	2-(3,4-Dihydroxyphenyl)-3,7-dihydroxychromen-4-one {Fisetin}	1 Studies recorded. The consensus is Increases📓, Click for details.
Flavonoids, Polyphenols etc	Grape Polyphenols {Grape Flavonoids}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Flavonoids, Polyphenols etc	polyphenols	1 Studies recorded. The consensus is Decreases📓, Click for details.
Flavonoids, Polyphenols etc	resveratrol-pterostilbene x Quercetin {quercetin x resveratrol}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Bovine Milk Products {Dairy}	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.
Food (excluding seasonings)	grapes	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Hericium erinaceus {Lion's Mane Mushroom }	2 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Linum usitatissimum {Flaxseed}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	nuts	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	olive oil {olive oil}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	Orange Juice	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	walnuts	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	Ulmus rubra {slippery elm}	2 Studies recorded. The consensus is Increases👶, Click for details.
Not Classified	Mycotoxins {Home Dampness}	1 Studies recorded. The consensus is Increases👶, Click for details.
Not Classified	Nitrogen Oxide x Particulate Matter {Urban air pollutant}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar	oligosaccharides {oligosaccharides}	1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar	partially hydrolysed guar gum	1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar	resistant starch	1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar	xylooligosaccharide	1 Studies recorded. The consensus is Increases📓, Click for details.
Prescription - Other	helminth infection (prescription)	1 Studies recorded. The consensus is Decreases👶, Click for details.
Prescription - Other	metformin (prescription)	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	aspergillus oryzae {koji}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	bacillus,lactobacillus,streptococcus,saccharomyces probiotic	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	Bifidobacterium animalis subsp. lactis {B. Lactis}	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	Bifidobacterium breve {B. breve}	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	bifidobacterium longum {B.Longum }	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	Lacticaseibacillus rhamnosus {l. rhamnosus}	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	lactobacillus acidophilus {L. acidophilus}	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	Lactobacillus plantarum {L. plantarum}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics	Probiotic Mixture 1 {Japanese Vet Probiotic}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	Saccharomyces cerevisiae var boulardii {S. boulardii}	1 Studies recorded. The consensus is Increases📓, Click for details.

Foods Containing the Fusicatenibacter saccharivorans 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.

Motoho fermented 72h, South Africa Weight: 0.07994 Ogi from maize, Nigeria Weight: 0.06535 Obushera, Uganda Weight: 0.06142 Mawe from sorghum fermented 12h, Benin Weight: 0.04322 Fermented finger millet Weight: 0.04293 Gappal seche, Burkina Faso Weight: 0.03808 Boule d'akassa (Burkina Faso) Weight: 0.02943 Maize dough, Ghana Weight: 0.02897 Ogi from sorghum, Nigeria Weight: 0.02547 Millet dough(Ghana) Weight: 0.02117 Mawe from maize fermented 48h, Benin Weight: 0.01474 Nono, Nigeria Weight: 0.01129 Kwerionik, Uganda Weight: 0.01006 Dehulled maize dough fermented 12h, Ghana Weight: 0.008384 Mawe from sorghum fermented 48h, Benin Weight: 0.008133 Mawe from maize fermented 12h, Benin Weight: 0.007656 Fura, Ghana Weight: 0.006359