Hoylesella timonensis: NCBI 386414, [species]

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| CCUG 50105| CIP 108522| DSM 22865| JCM 15640| Prevotella timonensis| Prevotella timonensis Glazunova et al. 2007 emend. Hahnke et al. 2016| strain 4401737

1. Food Fermentation: Pediococcus species are often used in the fermentation of certain foods, such as sauerkraut, pickles, and some types of sausages. In these contexts, Pediococcus contributes to the development of specific flavors and textures in fermented foods.

2. Probiotic Potential: Some strains of Pediococcus have been studied for their potential probiotic properties. Probiotics are beneficial microorganisms that, when consumed in adequate amounts, may confer health benefits. They are believed to contribute to gut health and may have immunomodulatory effects.

3. Opportunistic Pathogens: In rare cases, Pediococcus species have been associated with infections, particularly in individuals with weakened immune systems. However, such infections are uncommon, and the majority of Pediococcus strains are considered safe for consumption.

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 

Legend

• The interactions are based on data from 1000 healthy individuals using shotgun 10M reads Precision Biome, a provider in full conformity to EU regulations for health information
• The width of the lines indicates R² (the coefficient of determination)
• Green indicates positive slope
• Red indicates negative
• Interactions are not two way because incidence of each bacteria are different

Hoylesella timonensis impacts on other bacteria of the same rank

R2	Slope	Tax Name	Parent Chart
0.30204159021377563	0.6467654705047607	Aeromonas veronii	Parent Taxa

Other bacteria of the same rank impacting Hoylesella timonensis

R2	Slope	Tax Name	Parent Chart