Pseudoflavonifractor capillosus Details: NCBI 106588, gram-negative or unknown [species]

Persistent colonizing species ratio (0-100): 7.3 Literature

| "Bacillus capillosus" Tissier 1908| "Pseudobacterium capillosum" (Tissier 1908) Krasil'nikov 1949| "Ristella capillosa" (Tissier 1908) Prevot 1938| ATCC 29799| Bacillus capillosus| Bacteroides capillosus| Bacteroides capillosus (Tissier 1908) Kelly 1957| CCUG 15402 A| DSM 23940| Pseudobacterium capillosum| Pseudoflavonifractor capillosus| Pseudoflavonifractor capillosus (Tissier 1908) Carlier et al. 2010| Ristella capillosa| VPI R2-29-1

1. Food Fermentation: Pediococcus species are often used in the fermentation of certain foods, such as sauerkraut, pickles, and some types of sausages. In these contexts, Pediococcus contributes to the development of specific flavors and textures in fermented foods.

2. Probiotic Potential: Some strains of Pediococcus have been studied for their potential probiotic properties. Probiotics are beneficial microorganisms that, when consumed in adequate amounts, may confer health benefits. They are believed to contribute to gut health and may have immunomodulatory effects.

3. Opportunistic Pathogens: In rare cases, Pediococcus species have been associated with infections, particularly in individuals with weakened immune systems. However, such infections are uncommon, and the majority of Pediococcus strains are considered safe for consumption.

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 Pseudoflavonifractor capillosus

• 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	0.4074	0.1235	0.042	0.007	0.748	0.2136	1.1441	0.02 - 0.1145	0.0095 - 0.4585	-0.293 - 0.5399	-0.1217 - 0.2562	0.0259	0.0509	11
CosmosId	0.7714	0.0208	0.0148	0.002	0.096	0.0256	0.7053	0.003 - 0.0251	0.002 - 0.0808	-0.0291 - 0.0708	-0.0302 - 0.0584	0.0055	0.0104	27
Medivere	1	0.1683	0.1327	0.0613	0.3869	0.1275	0.8366	0.0748 - 0.2237	0.0632 - 0.3624	-0.0804 - 0.4169	-0.1485 - 0.4469	0.1098	0.1335	7
SequentiaBiotech	0.3056	0.0385	0.0283	0.0182	0.1093	0.0272	1.1268	0.0207 - 0.0457	0.0182 - 0.084	-0.0145 - 0.0915	-0.017 - 0.0834	0.0286	0.0325	11
Thryve	0.8524	0.0961	0.0374	0.0001	5.9036	0.2742	0.6427	0.0172 - 0.0884	0.0033 - 0.3004	-0.4385 - 0.6308	-0.0896 - 0.1952	0.0123	0.0369	1057
uBiome	0.5906	0.0645	0.0186	0.0021	2.755	0.2135	0.6444	0.0083 - 0.0449	0.0032 - 0.2066	-0.3519 - 0.4808	-0.0466 - 0.0997	0.0114	0.0212	466

External Reference Ranges for Pseudoflavonifractor capillosus

Pseudoflavonifractor capillosus (NCBI 106588) 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
Common and OTC Supplements	Tributyrin	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Amorphophallus konjac {Konjaku flour}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Curcuma longa {Turmeric}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Oryza sativa {Rice}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Prunus mume {Umeboshi}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	Curcuma amada {Mango ginger}	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	Diferuloylmethane {Curcumin}	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	Panax ... {Ginseng}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	Ulmus rubra {slippery elm}	1 Studies recorded. The consensus is Increases👶, Click for details.
Miscellaneous, food additives, and other odd items	Ethyl alcohol {Grain alcohol}	2 Studies recorded. The consensus is Increases📓, Click for details.
Miscellaneous, food additives, and other odd items	Polyethylene glycol {PEG}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar	Mannan oligosaccharides {Mannooligosaccharide}	1 Studies recorded. The consensus is Increases📓, Click for details.
Prescription - Other	proton-pump inhibitors (prescription)	1 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics	lactobacillus rhamnosus gg,bifidobacterium animalis lactis ,lactobacillus paracasei {cvs maximum strength probiotic}	1 Studies recorded. The consensus is Increases📓, Click for details.