Succiniclasticum Details: NCBI 40840, gram-negative or unknown [genus]

| Succiniclasticum| Succiniclasticum van Gylswyk 1995

1. Anaerobic Bacteria:

   • Succiniclasticum species are anaerobic bacteria, meaning they thrive in environments with little to no oxygen. Anaerobic bacteria are common residents of the human gastrointestinal tract, where they contribute to the complex microbial community.

2. Metabolism of Succinate:

   • Succiniclasticum bacteria are known for their ability to metabolize succinate, a dicarboxylic acid. This metabolic activity contributes to the fermentation processes in the gut.

3. Microbial Community Dynamics:

   • Bacteria like Succiniclasticum are part of the intricate balance of microbial communities in the gut. The interactions between different bacterial species influence the overall health and functioning of the gut ecosystem.

4. Short-Chain Fatty Acid Production:

   • As a part of anaerobic fermentation, Succiniclasticum and other bacteria contribute to the production of short-chain fatty acids (SCFAs) in the gut. SCFAs play various roles, including energy metabolism and modulation of the immune system.

5. Gut Health:

   • The gut microbiota, including Succiniclasticum species, is associated with gut health. Imbalances in the gut microbiota have been linked to various health conditions, including inflammatory bowel diseases and metabolic disorders.

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

A lot more information is available when you are logged in and raise the display level

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 Succiniclasticum

• 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	0.0391	0.1253	0.002	0.001	2.71	0.3535	1.0469	0.002 - 0.019	0.001 - 0.6202	-0.5639 - 0.8146	-0.0235 - 0.0445	0.0023	0.0072	145
Thryve	0.3153	0.0108	0.003	0.0001	1.8872	0.0963	0.2426	0.0019 - 0.0054	0.001 - 0.0161	-0.177 - 0.1986	-0.0034 - 0.0108	0.0022	0.0034	391
uBiome	0.0431	0.872	0.0384	0.0018	6.8291	1.6129	1.5505	0.012 - 0.9026	0.0024 - 4.0687	-2.2731 - 4.0171	-1.3238 - 2.2385	0.0099	0.0727	34
Vitract	0.03						0	-	-	-	-			24

External Reference Ranges for Succiniclasticum

Succiniclasticum (NCBI 40840) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age

To see medical conditions associated you may be logged in

And display level must be raised above public.

I would like to know what can change the quality that I have

• If I want to know that a substance also changes, then I just click on it
• If I want to know which study this information comes from, then I just clink in increases or decreases

Data Contradictions — Limits of Certainity

To get the list of studies, you must be logged in and raise your display level.

🧙? Search Hints:

General Substance	Specific Substance	Effect
Amino Acid and similar	Nattokinase {Natto}	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	Amylum {Starch}	1 Studies recorded. The consensus is Decreases📓, 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	one form of diabetes diet {Moderate-carbohydrate diet}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Diet Style	Slow digestible carbohydrates. {Low Glycemic}	3 Studies recorded. The consensus is Decreases👶📓, Click for details.
Diet Style	whole-grain diet	1 Studies recorded. The consensus is Decreases👶, Click for details.
Drug or "Non-drug"	nsaid	1 Studies recorded. The consensus is Increases📓, Click for details.
Flavonoids, Polyphenols etc	Grape Polyphenols {Grape Flavonoids}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Flavonoids, Polyphenols etc	polyphenols	1 Studies recorded. The consensus is Decreases📓, Click for details.
Flavonoids, Polyphenols etc	quebracho	1 Studies recorded. The consensus is Increases👶, 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)	alpha-linolenic acid {Omega-3}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Astragalus	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Bovine Milk Products {Dairy}	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)	Hydrastis canadensis {Goldenseal}	4 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Sodium Chloride {Salt}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Sulforaphane {Dark Greens}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	yogurt	2 Studies recorded. The consensus is Decreases👶📓, Click for details.
Food Preservatives	2-Aminopentanedioic acid {glutamate}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food Preservatives	Disodium fumarate {Fumaric acid disodium salt}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	5,6-dihydro-9,10-dimethoxybenzo[g]-1,3-benzodioxolo[5,6-a]quinolizinium {Berberine}	4 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	Pentadigalloylglucose {Tannic Acid}	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	Zingiber officinale Roscoe {ginger}	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	Helianthus tuberosus {jerusalem artichoke}	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.
Prebiotics and similar	resistant starch	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	bacillus	2 Studies recorded. The consensus is Decreases👶📓, Click for details.
Probiotics	bacillus subtilis {B.Subtilis }	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	bacillus subtilis natto {B.natto}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	bacillus subtilis,lactobacillus acidophilus	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	bacillus,lactobacillus,streptococcus,saccharomyces probiotic	2 Studies recorded. The consensus is Decreases👶📓, Click for details.
Probiotics	enterococcus faecium {E. faecium}	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	Lacticaseibacillus casei {L. casei}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	Probiotic Mixture 1 {Japanese Vet Probiotic}	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	Probiotic Mixture 2 {Vetafarm Probotic}	1 Studies recorded. The consensus is Increases👶, Click for details.
Sugar and similar	steviol glycosides {Stevia}	1 Studies recorded. The consensus is Increases👶, Click for details.
Vitamins, Minerals and similar	Mixture of Vitamin B? {B Vitamins}	3 Studies recorded. The consensus is Increases👶, Click for details.
Vitamins, Minerals and similar	nicotinic acid {Vitamin B-3}	2 Studies recorded. The consensus is Increases👶, Click for details.
Vitamins, Minerals and similar	Thiamine {Vitamin B1}	1 Studies recorded. The consensus is Increases👶, Click for details.

Food Groups Containing the Succiniclasticum 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_meat : 100% of Highest

Foods Containing the Succiniclasticum 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.

Trentingrana Cheese (Italy) Weight: 0.05318 Robiola di Roccaverano Cheese (Italy) Weight: 0.01451