Planococcaceae Details: NCBI 186818, low G+C gram-positive [family]

| Caryophanaceae| Caryophanaceae Peshkoff 1939| Planococcaceae| Planococcaceae Krasil'nikov 1949

1. Probiotic Properties: Some strains of Lactococcus, especially Lactococcus lactis, are used as probiotics. Probiotics are live microorganisms that, when administered in adequate amounts, can confer health benefits to the host. Lactococcus can contribute to the balance of the gut microbiota and may have positive effects on digestion and immune function.

2. Fermentation and Food Production: Lactococcus species are important in the fermentation of certain foods, particularly dairy products. They play a key role in the production of yogurt, cheese, and other fermented dairy items. In this context, their impact on health is often associated with the nutritional quality and digestibility of the fermented products.

3. Immunomodulatory Effects: Some research suggests that certain strains of Lactococcus may have immunomodulatory effects, potentially influencing the immune system in a way that could be beneficial for health.

Visuals of 4 Interactions with other bacteria of the same rank

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 Planococcaceae

• 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	0.5263	0.0042	0.003	0.001	0.231	0.0072	0.5147	0.002 - 0.005	0.001 - 0.011	-0.0098 - 0.0183	-0.0025 - 0.0095	0.0023	0.003	1950
BiomeSightRdp	1	0.0648	0.009	0.001	0.784	0.1689	0.9913	0.006 - 0.0135	0.002 - 0.3541	-0.2646 - 0.3942	-0.0052 - 0.0248	0.0056	0.0118	27
es-xenogene	0.5455	0.0287	0.008	0.0007	0.08	0.0342	1.8176	0.0043 - 0.069	0.0014 - 0.08	-0.038 - 0.0954	-0.0929 - 0.1661	0.0037	0.0106	12
Medivere	1	3.3604	3.6768	1.8176	4.1788	0.8935	-1.0623	3.024 - 3.9009	1.9864 - 4.0971	1.6182 - 5.1027	1.7087 - 5.2163	3.0879	3.2353	7
SequentiaBiotech	0.6111	0.0246	0.0244	0.0106	0.0679	0.0135	0.0263	0.0142 - 0.0278	0.0108 - 0.0438	-0.0017 - 0.0509	-0.0063 - 0.0484	0.0194	0.0217	22
Thorne	0.9365	0.005	0.0046	0.0002	0.0232	0.0034	0.3861	0.0029 - 0.0061	0.0011 - 0.0119	-0.0017 - 0.0118	-0.0019 - 0.0109	0.0029	0.0041	177
Thryve	0.8629	0.0333	0.0112	0.0001	4.4852	0.1615	0.4114	0.0052 - 0.0249	0.002 - 0.0965	-0.2815 - 0.3482	-0.0244 - 0.0544	0.0054	0.0119	1070
uBiome	0.0494	0.0118	0.0047	0.0018	0.0778	0.0175	1.2232	0.0029 - 0.0088	0.0018 - 0.0434	-0.0222 - 0.0458	-0.006 - 0.0176	0.0043	0.0063	39
Vitract	0.1111	0.0012	0.0012	0.0012	0.0012		0	0.0012 - 0.0012	0.0012 - 0.0012	-	0.0012 - 0.0012	0.1068	0.0012	89

External Reference Ranges for Planococcaceae

Planococcaceae (NCBI 186818) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	4.578748485073447E-05	0.0006909366929903626	0	0
Thorne (20/80%ile)	27.39	53.29	0.0027	0.0053

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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	Traditional Mediterranean diet {Mediterranean diet}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Hericium erinaceus {Lion's Mane Mushroom }	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	Hibiscus {Rose mallow}	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 Increases📓, Click for details.
Food (excluding seasonings)	walnuts	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	wheat	1 Studies recorded. The consensus is Increases👶, Click for details.
Food Preservatives	2H-1?6,2-benzothiazol-1,1,3-trione {Saccharin}	3 Studies recorded. The consensus is Increases👪, Click for details.
Herb or Spice	Pulvis ledebouriellae compositae {Bofutsushosan}	1 Studies recorded. The consensus is Increases👪, Click for details.
Probiotics	bacillus	1 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics	Bacillus amyloliquefaciens group {B. Amyloliquefaciens}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics	bacillus,lactobacillus,streptococcus,saccharomyces probiotic	1 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics	Bifidobacterium animalis {B. animalis}	2 Studies recorded. The consensus is Decreases👪📓, Click for details.
Vitamins, Minerals and similar	(2E,4E,6E,8E)-3,7-dimethyl-9-(2,6,6-trimethylcyclohex-1-en-1-yl)nona-2,4,6,8-tetraen-1-ol {Vitamin A}	1 Studies recorded. The consensus is Increases👪, Click for details.
Vitamins, Minerals and similar	Silver nanoparticles {Colloidal silver}	1 Studies recorded. The consensus is Increases👶, Click for details.

Food Groups Containing the Planococcaceae 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_seeds : 100% of Highest
2. fermented_tubers_and_roots : 0.8437937% of Highest
3. alcohol : 0.0009302% of Highest

Foods Containing the Planococcaceae 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.

Beer Sour Flanders Red Ale Weight: 0.2899 Maize dough, Ghana Weight: 0.09219 Ham fermented for 4 years Weight: 0.07051 Cassava dough, Ghana Weight: 0.05694 Mawe from sorghum fermented 12h, Benin Weight: 0.05466 Ghee, Uganda Weight: 0.04944 Kokonte, Ghana Weight: 0.03989 Fermented finger millet Weight: 0.03739 Colonial cheese, cow milk Weight: 0.03609 Tonton, Uganda Weight: 0.02805 Butter cheese, cow milk Weight: 0.02471 Mawe from sorghum fermented 48h, Benin Weight: 0.02169 Marajó cheese, water buffalo milk + cow milk Weight: 0.02063 Millet dough(Ghana) Weight: 0.02018 Obushera, Uganda Weight: 0.0189 Caipira cheese Weight: 0.01802 Fura, Ghana Weight: 0.01653 Kwerionik, Uganda Weight: 0.01293 Curd cheese, cow milk Weight: 0.01243 Palm wine Weight: 0.009223 Malaysian fermented fish sauce Weight: 0.008784 Portuguese Painho de Porco Iberico fermented sausages Weight: 0.007666 Sausage, Cyprus: Limassol Weight: 0.00209 fermented Hakarl Weight: 0.001673 Sausage, Cyprus: Paphos Weight: 0.000952834683182467