Novosphingobium Details: NCBI 165696, gram-negative or unknown [genus]

| Novosphingobium| Novosphingobium Takeuchi et al. 2001

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 Novosphingobium

• 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	0.0561	0.0035	0.002	0.001	0.039	0.0043	1.0188	0.001 - 0.004	0.001 - 0.0116	-0.005 - 0.012	-0.0035 - 0.0085	0.0019	0.0024	208
Thorne	0.8624	0.0009	0.0005	0.0001	0.0134	0.0016	0.8064	0.0003 - 0.0009	0.0001 - 0.0028	-0.0022 - 0.0041	-0.0006 - 0.0018	0.0004	0.0005	163
Thryve	0.0339	0.0035	0.0021	0.0001	0.0154	0.0037	1.1182	0.0016 - 0.0037	0.0008 - 0.0136	-0.0037 - 0.0107	-0.0015 - 0.0068	0.0011	0.0022	42
Vitract	0.0375						0	-	-	-	-			30

External Reference Ranges for Novosphingobium

Novosphingobium (NCBI 165696) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	1.3747760021942668E-05	5.825981861562468E-05	0	0
Thorne (20/80%ile)	5.51	16.31	0.0006	0.0016

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Antibiotics, Antivirals etc	penicillin-moxalactam	1 Studies recorded. The consensus is Increases📓, Click for details.
Flavonoids, Polyphenols etc	Humulus lupulus compound {Xanthohumol}	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.
Herb or Spice	Zingiber officinale Roscoe {ginger}	1 Studies recorded. The consensus is Decreases📓, Click for details.

Food Groups Containing the Novosphingobium 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. fermented_fruits_and_vegetables : 32.0421593% of Highest
3. fermented_legumes : 2.0290529% of Highest
4. fermented_beverages : 1.5640986% of Highest

Foods Containing the Novosphingobium 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.

Cider - Dry Weight: 0.1536 Ogi from sorghum, Nigeria Weight: 0.0858 Palm wine Weight: 0.0323 Greek style fermented table olives, Table Olives Kalamata Weight: 0.03096 Beer American Wild Ale Weight: 0.0279 Motoho fermented 72h, South Africa Weight: 0.02121 Ham fermented for 4 years Weight: 0.02081 Sufu - Formented tofu Weight: 0.02024 Wara, Nigeria Weight: 0.0202 Ogi from maize, Nigeria Weight: 0.01743 Mawe from sorghum fermented 12h, Benin Weight: 0.01653 Sausage, Cyprus: Limassol Weight: 0.01652 Gappal seche, Burkina Faso Weight: 0.01597 fermented Hakarl Weight: 0.01531 Boule d'akassa (Burkina Faso) Weight: 0.01338 Ghee, Uganda Weight: 0.01163 Fermented finger millet Weight: 0.01148 Chinese fish sauce Weight: 0.01113 Mawe from sorghum fermented 48h, Benin Weight: 0.009489 Cheese with dietary fibers Weight: 0.00902 Arax cheese Weight: 0.008403 Obushera, Uganda Weight: 0.007087 Maize dough, Ghana Weight: 0.006585 Mawe from maize fermented 12h, Benin Weight: 0.00638 Millet dough(Ghana) Weight: 0.005293 Cassava dough, Ghana Weight: 0.00438 Kwerionik, Uganda Weight: 0.00431 Nono, Nigeria Weight: 0.004233 Mawe from maize fermented 48h, Benin Weight: 0.00402