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Psychrobacter Details: NCBI 497, gram-negative or unknown [genus]

| Psychrobacter| Psychrobacter Juni and Heym 1986

  1. Environmental Bacteria: Psychrobacter bacteria are primarily environmental bacteria and are commonly found in cold ecosystems. They have adapted to survive and grow at low temperatures.

  2. Non-Pathogenic to Humans: Psychrobacter species are generally considered non-pathogenic and are not known to be major human pathogens. They are not typically associated with causing infections in healthy individuals.

  3. Opportunistic Infections: While Psychrobacter is not commonly associated with causing diseases, there have been rare reports of Psychrobacter species being isolated from clinical samples in cases of opportunistic infections. These infections are often associated with individuals who are immunocompromised or have underlying health conditions.

  4. Antibiotic Resistance: Some species of Psychrobacter have been reported to exhibit antibiotic resistance, which can have implications for healthcare settings. However, the clinical significance of Psychrobacter in infections and antibiotic resistance is generally low compared to other bacterial genera.

The above data is from 1000 Healthy Individuals done using Shotgun(10 Millions reads) provide courtesy of Precision Biome.

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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 Psychrobacter

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 0.4246 0.0033 0.002 0.001 0.069 0.0037 1.0587   0.002 - 0.004   0.001 - 0.009   -0.0039 - 0.0105   -0.001 - 0.007 0.002 0.0025 1573
Thorne 0.7143 0.0005 0.0003 0.0001 0.006 0.0008 0.7796   0.0002 - 0.0005   0.0001 - 0.0014   -0.0011 - 0.0021   -0.0003 - 0.001 0.0002 0.0003 135
Thryve 0.146 0.0041 0.0022 0.0001 0.0996 0.0084 0.6745   0.0015 - 0.0037   0.0009 - 0.0109   -0.0123 - 0.0205   -0.0018 - 0.007 0.0017 0.0025 181
Vitract 0.01 0.0032 0.0032 0.0032 0.0032 0   0.0032 - 0.0032   0.0032 - 0.0032   -   0.0032 - 0.0032 0.0256 0.0032 8

External Reference Ranges for Psychrobacter

Psychrobacter (NCBI 497) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
PrecisionBiome 1.539389450044837E-05 7.407171506201848E-05 0 0
Thorne (20/80%ile) 3.93 8.28 0.0004 0.0008

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Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
Antibiotics, Antivirals etc azithromycin,[CFS] 1 Studies recorded. The consensus is Decreases📓, Click for details.
Antibiotics, Antivirals etc minocycline [CFS] 1 Studies recorded. The consensus is Decreases📓, Click for details.
Common and OTC Supplements 3,3',4',5,7-pentahydroxyflavone {Quercetin} 1 Studies recorded. The consensus is Decreases📓, Click for details.
Common and OTC Supplements sodium butyrate 1 Studies recorded. The consensus is Increases📓, Click for details.
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 2-(3,4-Dihydroxyphenyl)-5,7-dihydroxy-4H-chromen-4-one {Luteolin} 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 Humulus lupulus compound {Xanthohumol} 1 Studies recorded. The consensus is Increases📓, 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) Amorphophallus konjac {Konjaku flour} 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) Dodecanoic acid {Lauric acid} 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) Humulus lupulus {Hops} 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) kefir 1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings) Ruta {Rue} 1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice allium sativum {garlic} 1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice Cinnamomum zeylanicum {Ceylon Cinnamon} 1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice Codonopsis pilosula {Dangshen} 1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice Schinus molle {Peruvian pepper} 1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar (2->1)-beta-D-fructofuranan {Inulin} 1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar a-Gluco-oligosaccharides {GOS} 1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar fructo-oligosaccharides 1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar Mannan oligosaccharides {Mannooligosaccharide} 1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar oligosaccharides {oligosaccharides} 1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics Escherichia coli Nissle 1917 {Mutaflor} 1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics lactobacillus acidophilus {L. acidophilus} 1 Studies recorded. The consensus is Increases📓, 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 Decreases👶, Click for details.

Food Groups Containing the Psychrobacter 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_fish : 100% of Highest
  2. fish : 9.2884957% of Highest
  3. meat : 7.7965515% of Highest
  4. fermented_meat : 3.4932324% of Highest
  5. fermented_fruits_and_vegetables : 0.9871833% of Highest
  6. dairy : 0.7803373% of Highest
  7. fruits_and_vegetables : 0.2724218% of Highest
  8. fermented_tubers_and_roots : 0.0223056% of Highest
  9. fermented_beverages : 5.01E-05% of Highest

Foods Containing the Psychrobacter 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.

Epoisses (French Cheese) Weight: 36.55 Hard cheese (Cheddar, Emmental type) Pasteurised Cow Weight: 21.96 horse sausage Weight: 19.96 Mont d'Or (France) Weight: 18.39 Ham fermented for 4 years Weight: 17.71 Lard Farm Weight: 14.4 Abbaye de Citeaux Weight: 12.99 pork sausage Weight: 11.12 Curd cheese, cow milk Weight: 9.033 wild boar sausage Weight: 8.553 Cerrado cheese, cow milk Weight: 8.205 Caipira cheese Weight: 7.99 salami at t28 days, no starter, Weight: 7.567 bovis sausage Weight: 7.058 Serro cheese, cow milk Weight: 6.937 Munster cheese Weight: 6.424 Fermented Fabriano-like sausage Weight: 6.235 Serrano cheese, cow milk Weight: 6.132 Soumaintrain Cheese(France) Weight: 5.375 Reblochon Cheese (France) Weight: 5.029 salami at t28 days, inoculated with L. monocitogenes, Weight: 4.892 Butter cheese, cow milk Weight: 4.615 Colonial cheese, cow milk Weight: 3.867 Campo das Vertentes cheese Weight: 3.437 Brie cheese Weight: 3.366 Soft - ripened cheese Pasteurised Cow Weight: 3.063 Chinese fish sauce Weight: 2.984 Maroilles (French Cheese) Weight: 2.697 Hard cheese (Cheddar, Emmental type) Unpasteurised Cow, rind Weight: 2.165 Canastra cheese, cow milk Weight: 1.695 dry-fermented sausage treated with grape seed extract Weight: 1.558 Hard cheese (Cheddar, Emmental type) Unpasteurised Cow Weight: 1.532 Livarot (French Cheese) Weight: 1.283 Pont l'Eveque(France) Weight: 1.283 Hard cheese (Cheddar, Emmental type) Pasteurised Goat Weight: 1.25 Portuguese Painho de Porco Iberico fermented sausages Weight: 1.053 salami at t28 days, inoculated with L. monocitogenes and Lb. curvatus 54M16, Weight: 0.8916 Pelardon (French Cheese) Weight: 0.8215 Sausage, Cyprus: Paphos Weight: 0.6821 Cheese with dietary fibers Weight: 0.6703 dry-fermented sausage treated with sodium nitrite Weight: 0.6482 Soft - ripened cheese Pasteurised Goat Weight: 0.6024 Arax cheese Weight: 0.5084 DZ Liqvan cheese cheese farm D Weight: 0.473 salami at t28 days, inoculated with Lb. curvatus 54M16, Weight: 0.4399 Sausage, Cyprus: Limassol Weight: 0.4068 Malaysian fermented fish sauce Weight: 0.3717 Firm - ripened cheeses Pasteurised Cow Weight: 0.3484 Soft - ripened cheese Unpasteurised Cow Weight: 0.3412 Piedmont hard cheese Weight: 0.3193 Saint Nectaire Cheese (France) Weight: 0.2839 Fermented Piedmont Meat Weight: 0.2694 Fontina Cheese Weight: 0.2348 Surstromming - Fermented Herring (Sweden) Weight: 0.2127 Cheese, Emmental Weight: 0.1933 Cheese, Cheddar Weight: 0.1788 Hard cheese (Cheddar, Emmental type) Pasteurised Sheep, rind Weight: 0.1656 Sour Meat Weight: 0.1626 Passito wine Weight: 0.1496 Robiola di Roccaverano Cheese (Italy) Weight: 0.132 Swiss type cheese Weight: 0.1315 dry-fermented sausage treated with chestnut extract Weight: 0.1072 Firm - ripened cheeses Unpasteurised Cow Weight: 0.1048 Dehulled maize dough fermented 12h, Ghana Weight: 0.09781 Saint Marcellin Cheese (France) Weight: 0.08343 Pecorino(Italian Cheese) Weight: 0.07277 Beer Sour Flanders Red Ale Weight: 0.06442 Shubat Camel Cheese(Turkey) Weight: 0.063 Fermented glutinous rice Weight: 0.04188 Kefir grain Weight: 0.03992 yoghurt fermentation Weight: 0.0313 Cheddar cheese Weight: 0.02327 BZ Liqvan cheese cheese farm B Weight: 0.02152 Gruyere cheese Weight: 0.01641 Parmigiano Reggiano (Italy) Weight: 0.01506 Mozzarella cheese Weight: 0.01285 Chorizo Weight: 0.01165 Kokonte, Ghana Weight: 0.0114 fermented Hakarl Weight: 0.009889 Paipa cheese Weight: 0.005651 Jarlsberg cheese Weight: 0.00398 Swiss-Dutch-type cheese Weight: 0.001242

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