Vitreoscilla Details: NCBI 59, gram-negative or unknown [genus]

| Vitreoscilla| Vitreoscilla Pringsheim 1949

1. Coenzyme Q10 Production: Coenzyme Q10 is a vital component involved in cellular energy production and is also known for its antioxidant properties. Some research suggests that dietary supplementation with coenzyme Q10 may have potential benefits for certain health conditions, such as heart disease, mitochondrial disorders, and aging-related conditions. However, the direct impact of Vitreoscilla-produced coenzyme Q10 on these conditions would depend on factors such as its bioavailability and effectiveness in the human body.

2. Biotechnological Applications: Vitreoscilla species have been used in various biotechnological applications, including the production of coenzyme Q10 for use in dietary supplements, cosmetics, and functional foods. Research into the biotechnological potential of Vitreoscilla continues, and new applications may emerge in the future.

3. Microbiome Research: While less studied compared to other bacterial groups, Vitreoscilla species may be present in microbial communities associated with humans and other organisms. Studying their presence and role in microbiomes could provide insights into microbial ecology and its impact on human health and disease.

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 Vitreoscilla

• 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.
Thorne	0.1534	0.0002	0.0001	0.0001	0.0006	0.0001	1.9607	0.0001 - 0.0002	0.0001 - 0.0005	-0.0001 - 0.0005	-0.0001 - 0.0004	0.0001	0.0002	29
Thryve	0.0202	0.002	0.0017	0.001	0.0039	0.0009	0.8616	0.0014 - 0.0025	0.001 - 0.0039	0.0002 - 0.0038	-0.0003 - 0.0042	0.0016	0.0018	25

External Reference Ranges for Vitreoscilla

Vitreoscilla (NCBI 59) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	1.4572748114005663E-05	3.281892350059934E-05	0	0

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Antibiotics, Antivirals etc	azithromycin,[CFS]	1 Studies recorded. The consensus is Decreases📓, Click for details.
Antibiotics, Antivirals etc	doxycycline [CFS]	1 Studies recorded. The consensus is Decreases📓, Click for details.
Antibiotics, Antivirals etc	minocycline [CFS]	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	gliadin, glutenin etc {Gluten}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food Preservatives	2H-1?6,2-benzothiazol-1,1,3-trione {Saccharin}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Prescription - Other	proton-pump inhibitors (prescription)	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	Limosilactobacillus reuteri {L. Reuteri}	1 Studies recorded. The consensus is Increases📓, Click for details.

Foods Containing the Vitreoscilla 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.

Sausage, Cyprus: Limassol Weight: 0.04241 Ham fermented for 4 years Weight: 0.01848 Sufu - Formented tofu Weight: 0.007656 Mozzarella cheese Weight: 0.006355 Douchi Weight: 0.004963 Sausage, Cyprus: Paphos Weight: 0.001429 yoghurt fermentation Weight: 0.00106