Psychrobacter phenylpyruvicus Details: NCBI 29432, gram-negative or unknown [species]

| "Moraxella phenylpyrouvica" (sic) Bovre and Henriksen 1967| "Moraxella polymorpha" Flamm 1957| ACAM 535| ACM 886| ATCC 23333| CCUG 351| CIP 82.27| DSM 7000| JCM 20444| LMG 5372| LMG:5372| Moraxella (subgen. Moraxella Lwoff 1939) phenylpyruvica (Bovre and Henriksen 1967) Bovre 1984| Moraxella phenylpyruvica| Moraxella phenylpyruvica Bovre and Henriksen 1967 (Approved Lists 1980)| Moraxella polymorpha| NBRC 102152| NCTC 10526| Psychrobacter phenylpyruvicus| Psychrobacter phenylpyruvicus (Bovre and Henriksen 1967) Bowman et al. 1996| strain 2863

1. Skin Irritation: Handling frogs or coming into contact with their skin secretions may cause skin irritation or allergic reactions in some individuals. This can manifest as redness, itching, or rash. It's essential to wash hands thoroughly after handling frogs or their habitats.

2. Pathogen Transmission: Amphibians, including Alytidae frogs, can harbor various pathogens, including bacteria (e.g., Salmonella), fungi (e.g., Batrachochytrium dendrobatidis), and parasites (e.g., nematodes). While transmission to humans is relatively rare, it's essential to practice good hygiene when handling amphibians to minimize the risk of infection.

3. Salmonella: Like many amphibians, Alytidae frogs can carry Salmonella bacteria. Salmonella infection (salmonellosis) in humans can cause symptoms such as diarrhea, abdominal cramps, fever, nausea, and vomiting. These symptoms can range from mild to severe, particularly in young children, the elderly, or individuals with weakened immune systems.

4. Precautions: To minimize the risk of health issues associated with handling Alytidae frogs or other amphibians:

   • Wash hands thoroughly with soap and water after handling frogs or their habitats.
   • Avoid touching your face, mouth, or eyes while handling amphibians.
   • Do not eat, drink, or smoke near amphibian habitats or while handling frogs.
   • Supervise children closely to ensure they do not put frogs or their hands in their mouths.
   • Clean and disinfect any surfaces or equipment that come into contact with amphibians.

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 Psychrobacter phenylpyruvicus

• 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	0.0691	0.0025	0.002	0.001	0.012	0.002	0.7493	0.001 - 0.003	0.001 - 0.006	-0.0014 - 0.0064	-0.002 - 0.006	0.0017	0.002	256
Thryve	0.0056	0.0017	0.0011	0.0007	0.0031	0.001	1.85	0.001 - 0.0025	0.0008 - 0.003	-0.0002 - 0.0036	-0.0013 - 0.0048	0.0013	0.0015	7

External Reference Ranges for Psychrobacter phenylpyruvicus

Psychrobacter phenylpyruvicus (NCBI 29432) 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
Food (excluding seasonings)	Dodecanoic acid {Lauric acid}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	kefir	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.
Prebiotics and similar	(2->1)-beta-D-fructofuranan {Inulin}	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	Galacto-oligosaccharides {GOS}	1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar	oligosaccharides {oligosaccharides}	1 Studies recorded. The consensus is Increases📓, Click for details.

Foods Containing the Psychrobacter phenylpyruvicus 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.

dry-fermented sausage treated with grape seed extract Weight: 1.338 dry-fermented sausage treated with sodium nitrite Weight: 0.9532 dry-fermented sausage treated with chestnut extract Weight: 0.4721 Malaysian fermented fish sauce Weight: 0.1685 Robiola di Roccaverano Cheese (Italy) Weight: 0.0605 Parmigiano Reggiano (Italy) Weight: 0.03013 Mozzarella cheese Weight: 0.01502 yoghurt fermentation Weight: 0.007782