Succiniclasticum ruminis Details: NCBI 40841, gram-negative or unknown [species]

| DSM 9236| strain SE 10| Succiniclasticum ruminis| Succiniclasticum ruminis van Gylswyk 1995

1. Rumen fermentation: Succiniclasticum ruminis is involved in the fermentation of succinate, a dicarboxylic acid produced during rumen fermentation. It converts succinate into propionate, a short-chain fatty acid that serves as an important energy source for the host animal. Propionate is also a precursor for gluconeogenesis in the liver, contributing to energy metabolism.

2. Rumen pH regulation: The activity of Succiniclasticum ruminis in the rumen contributes to the regulation of rumen pH. By metabolizing succinate, it helps maintain optimal rumen pH levels, which are crucial for the growth and activity of other rumen microbes involved in fermentation and nutrient metabolism. Proper rumen pH regulation is essential for the overall health and performance of ruminant animals.

3. Fermentation byproducts: Succiniclasticum ruminis produces propionate as a fermentation byproduct, which has important metabolic effects on the host animal. Propionate is absorbed into the bloodstream and serves as a substrate for gluconeogenesis, contributing to glucose production and energy metabolism. Additionally, propionate has been associated with satiety signaling and may influence feed intake and nutrient utilization in ruminant animals.

4. Nutrient absorption: The fermentation products generated by Succiniclasticum ruminis and other rumen microbes contribute to the breakdown and absorption of nutrients from the diet. Short-chain fatty acids produced during rumen fermentation, including propionate, acetate, and butyrate, serve as energy sources for the host animal and are absorbed through the rumen epithelium for utilization in various metabolic processes.

5. Animal health and performance: While Succiniclasticum ruminis is primarily associated with rumen fermentation in ruminant animals, the overall composition and activity of the rumen microbiota can influence animal health and performance. Changes in the rumen microbiota, including alterations in the abundance or activity of Succiniclasticum ruminis, may impact rumen fermentation, nutrient utilization, and animal productivity.

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 

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NCBI

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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 ruminis

• 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	0.1245	0.002	0.001	2.644	0.3485	1.0543	0.002 - 0.019	0.001 - 0.6202	-0.555 - 0.804	-0.0235 - 0.0445	0.0023	0.0072	145
Thryve	0.3121	0.0108	0.003	0.0001	1.8812	0.0965	0.2411	0.0019 - 0.0054	0.001 - 0.0155	-0.1774 - 0.1989	-0.0033 - 0.0105	0.0021	0.0034	387

External Reference Ranges for Succiniclasticum ruminis

Succiniclasticum ruminis (NCBI 40841) 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
Common and OTC Supplements	sodium butyrate	1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	Slow digestible carbohydrates. {Low Glycemic}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Diet Style	whole-grain diet	1 Studies recorded. The consensus is Decreases📓, Click for details.
Flavonoids, Polyphenols etc	quebracho	1 Studies recorded. The consensus is Increases📓, 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.
Herb or Spice	Pentadigalloylglucose {Tannic Acid}	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	bacillus	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	bacillus subtilis {B.Subtilis }	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	bacillus subtilis,lactobacillus acidophilus	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.
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.