Sporosarcina Details: NCBI 1569, low G+C gram-positive [genus]

| "Sporosarcina" Orla-Jensen 1909| Sporosarcina| Sporosarcina Kluyver and van Niel 1936 emend. Yoon et al. 2001

1. Environmental presence: Sporosarcina species are commonly found in soil, water, and other natural environments. They are known for their ability to form endospores, which are resistant structures that enable survival in harsh conditions, including exposure to heat, desiccation, and chemicals. While their environmental presence is well-established, their potential interactions with human health are not as well-understood.

2. Food safety: Some Sporosarcina species have been identified in food products, particularly those of plant origin. While the presence of Sporosarcina in food is generally considered benign, certain species may be indicators of food spoilage or contamination. Additionally, under certain conditions, Sporosarcina species may contribute to the spoilage of food products, leading to changes in taste, texture, and odor.

3. Potential probiotic properties: Although less studied compared to other bacterial genera, some Sporosarcina species have been investigated for their potential probiotic properties. Probiotics are live microorganisms that, when administered in adequate amounts, confer health benefits on the host. While specific strains of Sporosarcina have shown potential probiotic effects in animal models, further research is needed to evaluate their safety, efficacy, and potential applications in human health.

4. Rare human infections: While rare, there have been reports of Sporosarcina species causing infections in humans, particularly in individuals with compromised immune systems or underlying health conditions. These infections are typically associated with invasive medical procedures, implantable medical devices, or exposure to contaminated environments. However, such cases are infrequent, and Sporosarcina species are not commonly considered pathogenic to humans.

5. Research gaps: Despite their widespread distribution in the environment, relatively little is known about the role of Sporosarcina species in human health. Further research is needed to elucidate their potential interactions with the human microbiota, their impact on immune function, and their contributions to 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 Sporosarcina

• 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	0.1603	0.0029	0.002	0.001	0.184	0.0081	0.3352	0.001 - 0.003	0.001 - 0.0064	-0.0129 - 0.0187	-0.002 - 0.006	0.0017	0.002	594
SequentiaBiotech	0.6111	0.0216	0.0207	0.01	0.0452	0.0098	0.2769	0.0137 - 0.0256	0.0101 - 0.0354	0.0026 - 0.0406	-0.0042 - 0.0435	0.0178	0.0196	22
Thorne	0.9101	0.0012	0.001	0.0001	0.0042	0.0008	0.7065	0.0007 - 0.0015	0.0002 - 0.0027	-0.0003 - 0.0027	-0.0005 - 0.0027	0.0007	0.001	172
Thryve	0.829	0.0264	0.01	0.0001	4.4852	0.1444	0.3424	0.0049 - 0.0232	0.0019 - 0.0885	-0.2552 - 0.3081	-0.0226 - 0.0507	0.0055	0.0109	1028
Vitract	0.0137						0	-	-	-	-			11

External Reference Ranges for Sporosarcina

Sporosarcina (NCBI 1569) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	1.624560172786005E-05	4.643855936592445E-05	0	0
Thorne (20/80%ile)	6.02	13.71	0.0006	0.0014

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Food (excluding seasonings)	Hericium erinaceus {Lion's Mane Mushroom }	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	wheat	1 Studies recorded. The consensus is Increases📓, Click for details.
Food Preservatives	2H-1?6,2-benzothiazol-1,1,3-trione {Saccharin}	3 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	Pulvis ledebouriellae compositae {Bofutsushosan}	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	bacillus	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	Bacillus amyloliquefaciens group {B. Amyloliquefaciens}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	bacillus,lactobacillus,streptococcus,saccharomyces probiotic	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	Bifidobacterium animalis {B. animalis}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Vitamins, Minerals and similar	Silver nanoparticles {Colloidal silver}	1 Studies recorded. The consensus is Increases📓, Click for details.

Food Groups Containing the Sporosarcina 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. dairy : 100% of Highest

Foods Containing the Sporosarcina 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.

Robiola di Roccaverano Cheese (Italy) Weight: 0.1611 Brie cheese Weight: 0.04835 Chinese fish sauce Weight: 0.04374 Malaysian fermented fish sauce Weight: 0.03735 Sausage, Cyprus: Limassol Weight: 0.02013 Passito wine Weight: 0.01433 fermented Hakarl Weight: 0.0141 Douchi Weight: 0.01241