Sphingomonas Details: NCBI 13687, gram-negative or unknown [genus]

| Rhizomonas| Rhizomonas van Bruggen et al. 1990| Sphingomonas| Sphingomonas Yabuuchi et al. 1990 emend. Busse et al. 2003| Sphingomonas Yabuuchi et al. 1990 emend. Chen et al. 2012| Sphingomonas Yabuuchi et al. 1990 emend. Feng et al. 2017| Sphingomonas Yabuuchi et al. 1990 emend. Takeuchi et al. 2001| Sphingomonas Yabuuchi et al. 1990 emend. Yabuuchi et al. 1999| Sphingomonas Yabuuchi et al. 1990 emend. Yabuuchi et al. 2002

1. Infections: Sphingomonas species have been reported as causative agents in infections, particularly in healthcare settings. Infections may include bloodstream infections (bacteremia), respiratory tract infections, and infections related to medical devices such as catheters.

2. Immunocompromised Individuals: Infections with Sphingomonas species are more commonly seen in individuals with compromised immune systems, such as those undergoing cancer treatment, transplant recipients, or individuals with severe underlying illnesses.

3. Nosocomial Infections: Sphingomonas species have been isolated from hospital environments and medical equipment. Some strains have been associated with nosocomial infections, which are infections acquired during hospitalization.

4. Antibiotic Resistance: Like many bacteria, some Sphingomonas strains may exhibit antibiotic resistance. Identifying the antibiotic susceptibility of the specific strain is crucial for effective treatment.

5. Environmental Impact: While some Sphingomonas species can cause infections in humans, the majority are considered environmental bacteria. They play roles in environmental processes such as the degradation of complex organic compounds.

Visuals of 3 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 Sphingomonas

• 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	0.1787	0.0041	0.002	0.001	0.1797	0.0115	0.5514	0.001 - 0.003	0.001 - 0.01	-0.0183 - 0.0266	-0.002 - 0.006	0.0019	0.0023	662
SequentiaBiotech	0.3889	2.4114	2.3285	0.5779	5.3372	1.4456	0.172	1.3395 - 3.1645	0.6036 - 4.5652	-0.4076 - 5.2305	-1.398 - 5.902	1.4932	1.9505	14
Thorne	0.9259	0.0206	0.0021	0.0001	1.543	0.1642	0.3379	0.0012 - 0.003	0.0003 - 0.0123	-0.2996 - 0.3408	-0.0015 - 0.0057	0.0011	0.002	175
Thryve	0.4226	0.0351	0.0043	0.0001	10.0177	0.4745	0.1952	0.0023 - 0.009	0.001 - 0.0242	-0.8902 - 0.9605	-0.0078 - 0.0191	0.0026	0.0046	524
uBiome	0.0165	0.0119	0.0102	0.0024	0.0309	0.0093	0.5361	0.0042 - 0.0152	0.0025 - 0.0275	-0.0063 - 0.03	-0.0123 - 0.0317	0.0063	0.0087	13
Vitract	0.035						0	-	-	-	-			28

External Reference Ranges for Sphingomonas

Sphingomonas (NCBI 13687) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	1.4747722161700949E-05	0.00013527130067814142	0	0
Thorne (20/80%ile)	11.91	36.14	0.0012	0.0036

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Amino Acid and similar	2-Amino-5-(carbamoylamino)pentanoic acid {Citrulline}	1 Studies recorded. The consensus is Increases👶, Click for details.
Amino Acid and similar	N-[2-(5-methoxy-1H-indol-3-yl)ethyl]acetamide {Melatonin}	2 Studies recorded. The consensus is Decreases👶, Click for details.
Antibiotics, Antivirals etc	amikacin	1 Studies recorded. The consensus is Decreases👶, Click for details.
Antibiotics, Antivirals etc	meropenem	1 Studies recorded. The consensus is Decreases👶, Click for details.
Antibiotics, Antivirals etc	penicillin-moxalactam	1 Studies recorded. The consensus is Increases👶, Click for details.
Common and OTC Supplements	(N-acetyl-p-aminophenol {TYLENOL}	1 Studies recorded. The consensus is Increases👶, Click for details.
Common and OTC Supplements	long-term, moderate-intensity exercise {exercise}	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.
Food (excluding seasonings)	Astragalus	1 Studies recorded. The consensus is Decreases👪, Click for details.
Food (excluding seasonings)	Helianthus annuus {Sunflower}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	henopodium quinoa {Quinoa}	1 Studies recorded. The consensus is Increases, Click for details.
Food (excluding seasonings)	Humulus lupulus {Hops}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Hydrastis canadensis {Goldenseal}	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	5,6-dihydro-9,10-dimethoxybenzo[g]-1,3-benzodioxolo[5,6-a]quinolizinium {Berberine}	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	Azadirachta indica {Neem}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	magnolia officinalis {magnolia bark}	1 Studies recorded. The consensus is Increases, Click for details.
Herb or Spice	Ocimum tenuiflorum {Tulsi}	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.
Herb or Spice	Vitex negundo {Nirgundi}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	Zingiber officinale Roscoe {ginger}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Not Classified	Mycotoxins {Home Dampness}	1 Studies recorded. The consensus is Increases👪, Click for details.
Prescription - Other	Enterococcus faecalis {Streptococcus faecalis}	1 Studies recorded. The consensus is Increases, Click for details.
Prescription - Other	hydromorphone	1 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics	bacillus	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	bacillus licheniformis {b. licheniformis}	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	bacillus,lactobacillus,streptococcus,saccharomyces probiotic	1 Studies recorded. The consensus is Increases👶, Click for details.
Vitamins, Minerals and similar	vitamin d	1 Studies recorded. The consensus is Increases👶, Click for details.
Vitamins, Minerals and similar	Zinc {Zinc Supplements}	1 Studies recorded. The consensus is Decreases👶, Click for details.

Food Groups Containing the Sphingomonas 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. fruits_and_vegetables : 100% of Highest
2. alcohol : 3.7933852% of Highest
3. fermented_tubers_and_roots : 1.9384637% of Highest
4. fermented_meat : 0.2289623% of Highest
5. fermented_fruits_and_vegetables : 0.1737378% of Highest
6. fermented_legumes : 0.0972183% of Highest
7. dairy : 0.0066408% of Highest
8. fermented_beverages : 0.0057434% of Highest

Foods Containing the Sphingomonas 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.

Greek style fermented table olives, Table Olives Kalamata Weight: 7.711 natural milk culture Weight: 1.691 Passito wine Weight: 1.289 Piedmont hard cheese Weight: 1.007 Fontina Cheese Weight: 0.6135 Beer Sour Flanders Red Ale Weight: 0.2761 Ham fermented for 4 years Weight: 0.1825 Lard Farm Weight: 0.141 Swiss-Dutch-type cheese Weight: 0.1387 DZ Liqvan cheese cheese farm D Weight: 0.1193 Portuguese Painho de Porco Iberico fermented sausages Weight: 0.1147 Palm wine Weight: 0.1131 Cider - Dry Weight: 0.09581 EZ Liqvan cheese cheese farm E Weight: 0.0789 Beer American Wild Ale Weight: 0.07117 Gappal seche, Burkina Faso Weight: 0.07001 Sausage, Cyprus: Paphos Weight: 0.06715 BZ Liqvan cheese cheese farm B Weight: 0.05595 Sausage, Cyprus: Limassol Weight: 0.05529 Beer Sour Ale Weight: 0.05464 Brie cheese Weight: 0.04105 Chinese fish sauce Weight: 0.03639 Sufu - Formented tofu Weight: 0.03084 Munster cheese Weight: 0.02549 fermented Hakarl Weight: 0.02429 Fermented finger millet Weight: 0.02335 Beer Brett Beer Weight: 0.01881 Mawe from sorghum fermented 12h, Benin Weight: 0.0178 Millet dough(Ghana) Weight: 0.0172 Stinky beans spontaneous fermentation sampling time 15 replicate 1 sample type bean Weight: 0.01423 Boule d'akassa (Burkina Faso) Weight: 0.01338 Motoho fermented 72h, South Africa Weight: 0.01305 Mawe from sorghum fermented 48h, Benin Weight: 0.0122 Ogi from sorghum, Nigeria Weight: 0.01073 Wara, Nigeria Weight: 0.0101 yoghurt fermentation Weight: 0.008885 Dehulled maize dough fermented 12h, Ghana Weight: 0.008384 Mawe from maize fermented 48h, Benin Weight: 0.0067 Ogi from maize, Nigeria Weight: 0.005809 Cheese with protective lactobacilli in milk Weight: 0.005213 Mawe from maize fermented 12h, Benin Weight: 0.003828 Curd cheese, cow milk Weight: 0.003545 Teff dough fermented Weight: 0.002522 Dehulled maize dough, Ghana Weight: 0.002492