Cupriavidus Details: NCBI 106589, gram-negative or unknown [genus]

| Cupriavidus| Cupriavidus Makkar and Casida 1987 emend. Vandamme and Coenye 2004| Wautersia| Wautersia Vaneechoutte et al. 2004

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 Cupriavidus

• 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	0.0054	0.0057	0.002	0.001	0.059	0.0127	0.8732	0.0018 - 0.005	0.001 - 0.0115	-0.0191 - 0.0305	-0.0031 - 0.0099	0.002	0.0027	20
Thorne	0.9312	0.0021	0.0015	0.0001	0.0565	0.0044	0.4246	0.0009 - 0.0021	0.0003 - 0.0047	-0.0064 - 0.0107	-0.0009 - 0.0039	0.0009	0.0014	176
Thryve	0.0355	0.0026	0.0022	0.0001	0.0102	0.0019	0.636	0.0016 - 0.0028	0.0009 - 0.0053	-0.0011 - 0.0063	-0.0003 - 0.0047	0.0014	0.0021	44

External Reference Ranges for Cupriavidus

Cupriavidus (NCBI 106589) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	1.4896864740876481E-05	6.483479955932125E-05	0	0
Thorne (20/80%ile)	18.68	40.15	0.0019	0.004

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Amino Acid and similar	N,N,N-trimethylglycine {Betaine}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Antibiotics, Antivirals etc	amoxicillin [CFS]	1 Studies recorded. The consensus is Decreases📓, Click for details.
Antibiotics, Antivirals etc	azithromycin,[CFS]	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	henopodium quinoa {Quinoa}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	olive oil {olive oil}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food Preservatives	Polyethylene oxide sorbitan mono-oleate {Polysorbate 80}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Miscellaneous, food additives, and other odd items	Chlorine Dioxide Solution {CDS}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar	Plantago {Psyllium}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Prescription - Other	proton-pump inhibitors (prescription)	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.
Probiotics	bifidobacterium	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	Bifidobacterium breve {B. breve}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Vitamins, Minerals and similar	vitamin d	1 Studies recorded. The consensus is Decreases📓, Click for details.

Food Groups Containing the Cupriavidus 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. fermented_beverages : 100% of Highest

Foods Containing the Cupriavidus 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.

Piedmont hard cheese Weight: 1.664 Passito wine Weight: 0.9086 Malaysian fermented fish sauce Weight: 0.07269 yoghurt fermentation Weight: 0.01264 Smoked Provolone cheese(USA) Weight: 0.007122 Sausage, Cyprus: Limassol Weight: 0.002209