Lachnobacterium bovis Details: NCBI 140626, gram-negative or unknown [species]

| ATCC BAA-151| DSM 14045| Lachnobacterium bovis| Lachnobacterium bovis LRC 5382(T)| Lachnobacterium bovis Whitford et al. 2001| LRC 5382| strain YZ 87

1. Normal Microbiota: Lachnobacterium species, including Lachnobacterium bovis, are often found as part of the normal microbial community in the gastrointestinal tracts of ruminant animals, such as cattle. They are associated with the fermentation of complex carbohydrates in the rumen.

2. Fermentation in the Rumen: In ruminant animals, the microbial community, including Lachnobacterium species, contributes to the digestion of fibrous plant material through fermentation in the rumen. This process is essential for the breakdown of complex carbohydrates into simpler compounds that can be absorbed and utilized by the host.

3. Limited Clinical Information: Information specifically related to the health impacts of Lachnobacterium bovis in humans or animals is not well-documented in the available scientific literature. The focus of research on Lachnobacterium species may often be on their ecological roles and functions in the digestive systems of ruminants.

4. Research Gaps: The limited clinical information about Lachnobacterium bovis suggests a gap in knowledge, and further research may be needed to understand its potential interactions with hosts and any implications for health.

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 Lachnobacterium bovis

• 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.
BiomeSightRdp	0.3333	0.0919	0.034	0.01	0.2829	0.1134	1.5316	0.014 - 0.131	0.01 - 0.2813	-0.1292 - 0.3129	-0.1615 - 0.3065	0.0239	0.0432	9
SequentiaBiotech	0.5	0.0187	0.0154	0.0098	0.0531	0.0108	0.9162	0.0122 - 0.0214	0.0114 - 0.0396	-0.0023 - 0.0397	-0.0017 - 0.0353	0.0156	0.0168	18
Thryve	0.7315	0.1275	0.0174	0.0001	6.4082	0.3931	0.8405	0.004 - 0.0863	0.0014 - 0.5886	-0.639 - 0.8941	-0.1195 - 0.2097	0.0049	0.0202	907

External Reference Ranges for Lachnobacterium bovis

Lachnobacterium bovis (NCBI 140626) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
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.
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)	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 }	1 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)	walnuts	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	bacillus,lactobacillus,streptococcus,saccharomyces probiotic	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	Saccharomyces cerevisiae var boulardii {S. boulardii}	1 Studies recorded. The consensus is Increases📓, Click for details.