Oenococcus oeni Details: NCBI 1247, low G+C gram-positive [species]

| ATCC 23279| CCUG 30199| CCUG 32250| CIP 106144| DSM 20252| JCM 6125| Leuconostoc blayaisense| Leuconostoc oeni| Leuconostoc oeni corrig. Garvie 1967 (Approved Lists 1980)| Leuconostoc oenos| LMG 9851| LMG:9851| NBRC 100497| NCDO 1674| NCIMB 11648| NRRL B-3472| Oenococcus oeni| Oenococcus oeni (Garvie 1967) Dicks et al. 1995

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 Oenococcus oeni

• 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.
Vitract	0.0487						0	-	-	-	-			39

External Reference Ranges for Oenococcus oeni

Oenococcus oeni (NCBI 1247) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	3.0294906537164934E-05	7.393211853923276E-05	0	0
XenoGene	100	500	0.01	0.05

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Amino Acid and similar	(2S)-2-amino-5-carbamimidamidopentanoic acid {arginine}	1 Studies recorded. The consensus is Increases👶, Click for details.
Flavonoids, Polyphenols etc	red wine polyphenols	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	2-hydroxypropane-1,2,3-tricarboxylic acid {Citric acid}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	green tea	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	grape seed extract	1 Studies recorded. The consensus is Decreases👶, Click for details.
Miscellaneous, food additives, and other odd items	gallic acid {gallate}	1 Studies recorded. The consensus is Increases👶, Click for details.

Foods Containing the Oenococcus oeni 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.

Cider - Dry Weight: 44.59 Beer Sour Flanders Red Ale Weight: 0.9111 Beer Sour - Fruited Weight: 0.1927 Beer American Wild Ale Weight: 0.05522 Tonton, Uganda Weight: 0.005344 Fermented finger millet Weight: 0.003891