Sphingobacteriales Details: NCBI 200666, gram-negative or unknown [order]

| Sphingobacteriales| Sphingobacteriales Kampfer 2012

1. Environmental Distribution: Members of the order Sphingobacteriales are commonly found in soil and water, participating in the decomposition of organic matter. They play a role in nutrient cycling in these environments.

2. Clinical Associations: While Sphingobacteriales are typically considered environmental bacteria, some species within this order have been reported in clinical settings. In particular, they have been isolated from clinical specimens in individuals with compromised immune systems or underlying health conditions. In some cases, Sphingobacteriales have been associated with opportunistic infections.

3. Antibiotic Resistance: There have been reports of antibiotic resistance in certain species within the order Sphingobacteriales. This is a concern in healthcare settings as antibiotic-resistant bacteria can pose challenges in the treatment of infections.

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 Sphingobacteriales

• 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	0.9989	3.3236	2.424	0.002	52.584	3.6874	0.7319	0.968 - 4.426	0.094 - 9.517	-3.8667 - 10.514	-4.219 - 9.613	0.4089	1.7591	3701
BiomeSightRdp	0.963	0.0706	0.0065	0.001	1.535	0.299	0.6429	0.0043 - 0.0133	0.0013 - 0.0553	-0.5125 - 0.6536	-0.0093 - 0.0268	0.0047	0.009	26
Medivere	1	0.1747	0.067	0.0359	0.6173	0.2167	1.4917	0.0546 - 0.1969	0.0397 - 0.5247	-0.2478 - 0.5972	-0.159 - 0.4104	0.0726	0.102	7
SequentiaBiotech	0.6667	0.0524	0.041	0.0162	0.1616	0.0357	0.9579	0.0321 - 0.0554	0.0201 - 0.1229	-0.0173 - 0.1221	-0.0029 - 0.0905	0.0383	0.0441	24
Thorne	0.9418	0.0116	0.008	0.0001	0.1133	0.015	0.7248	0.0054 - 0.0126	0.0019 - 0.0274	-0.0176 - 0.0408	-0.0053 - 0.0234	0.0035	0.0078	178
Thryve	0.5024	0.0268	0.004	0.0001	3.778	0.1662	0.4122	0.0022 - 0.0105	0.0011 - 0.0851	-0.2972 - 0.3509	-0.0102 - 0.0228	0.0026	0.0054	623
uBiome	0.0203	0.2664	0.0529	0.0022	2.3993	0.5854	1.0944	0.0098 - 0.294	0.0024 - 0.8668	-0.8751 - 1.408	-0.4165 - 0.7203	0.0099	0.048	16
Vitract	0.4307	0.0191	0.0191	0.0124	0.0258	0.0095	0	0.0158 - 0.0224	0.0131 - 0.0251	0.0006 - 0.0376	0.0057 - 0.0325	2.8893	0.0179	345

External Reference Ranges for Sphingobacteriales

Sphingobacteriales (NCBI 200666) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	1.5883753803791478E-05	0.00037377915577962995	0	0
Thorne (20/80%ile)	48.77	102.04	0.0049	0.0102

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Diet Style	high-fat diets	1 Studies recorded. The consensus is Decreases👶, Click for details.
Diet Style	hypocaloric hyperproteic diet	1 Studies recorded. The consensus is Increases👪, Click for details.
Food (excluding seasonings)	Ganoderma sichuanense {Reishi Mushroom}	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	Bupleurum falcatum x Scutellaria baicalensis x Paeoniae radix {daesiho-tang}	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	gynostemma pentaphyllum {Jiaogulan}	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	schisandra chinensis {magnolia berry}	1 Studies recorded. The consensus is Increases📓, Click for details.

Foods Containing the Sphingobacteriales 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.

Ham fermented for 4 years Weight: 0.01513 Swiss-Dutch-type cheese Weight: 0.001987