Marinilactibacillus Details: NCBI 191769, low G+C gram-positive [genus]

| Marinilactibacillus| Marinilactibacillus Ishikawa et al. 2003| Marinolactobacillus

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 Marinilactibacillus

• 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.
Thorne	0.2646	0.0002	0.0002	0.0001	0.0005	0.0001	0.0492	0.0001 - 0.0003	0.0001 - 0.0005	0 - 0.0004	-0.0002 - 0.0005	0.0002	0.0002	50

External Reference Ranges for Marinilactibacillus

Marinilactibacillus (NCBI 191769) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	2.176616726501379E-05	2.176616726501379E-05	0	0

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Antibiotics, Antivirals etc	macrolide ()	1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	High glycemic diet {High-sugar diet (HSD)}	1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	high-fat diets	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	gliadin, glutenin etc {Gluten}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	nuts	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	walnuts	1 Studies recorded. The consensus is Decreases📓, Click for details.
Prescription - Other	proton-pump inhibitors (prescription)	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	Limosilactobacillus reuteri {L. Reuteri}	1 Studies recorded. The consensus is Increases📓, Click for details.

Food Groups Containing the Marinilactibacillus 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. dairy : 100% of Highest
2. fermented_meat : 0.3045147% of Highest
3. fermented_tubers_and_roots : 0.051129% of Highest

Foods Containing the Marinilactibacillus 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.

Curd cheese, cow milk Weight: 5.335 Caipira cheese Weight: 2.316 Serrano cheese, cow milk Weight: 1.259 Colonial cheese, cow milk Weight: 1.257 Sausage, Cyprus: Limassol Weight: 1.25 Hard cheese (Cheddar, Emmental type) Unpasteurised Cow, rind Weight: 0.9155 Hard cheese (Cheddar, Emmental type) Pasteurised Cow Weight: 0.716 Livarot (French Cheese) Weight: 0.3333 Surstromming - Fermented Herring (Sweden) Weight: 0.3227 Soft - ripened cheese Pasteurised Cow Weight: 0.2461 Campo das Vertentes cheese Weight: 0.2425 Saint Nectaire Cheese (France) Weight: 0.2303 Fontina Cheese Weight: 0.1507 Aloreña olives Weight: 0.1454 Munster cheese Weight: 0.1225 Beer Sour Flanders Red Ale Weight: 0.115 Lard Farm Weight: 0.1068 Cerrado cheese, cow milk Weight: 0.1031 Serro cheese, cow milk Weight: 0.09067 Arax cheese Weight: 0.07019 Fromadzo (Italian Cheese) Weight: 0.05121 Canastra cheese, cow milk Weight: 0.04506 Malaysian fermented fish sauce Weight: 0.04148 Butter cheese, cow milk Weight: 0.03955 Sufu - Formented tofu Weight: 0.03308 Saint Marcellin Cheese (France) Weight: 0.02711 Sausage, Cyprus: Paphos Weight: 0.02586 Liqvan cheese cheese Weight: 0.01448 Marajó cheese, water buffalo milk + cow milk Weight: 0.004621 Robiola di Roccaverano Cheese (Italy) Weight: 0.003627 yoghurt fermentation Weight: 0.000736416792266642