Pectobacterium Details: NCBI 122277, gram-negative or unknown [genus]

| Pectobacterium| Pectobacterium Waldee 1945 (Approved Lists 1980) emend. Hauben et al. 1999

The above data is from 1000 Healthy Individuals done using Shotgun(10 Millions reads) provide courtesy of Precision Biome.

A lot more information is available when you are logged in and raise the display level

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 Pectobacterium

• 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	0.9101	0.0011	0.0009	0.0001	0.0079	0.0009	0.7139	0.0006 - 0.0014	0.0003 - 0.0026	-0.0007 - 0.003	-0.0006 - 0.0026	0.0006	0.0009	172
Thryve	0.0621	0.0029	0.0023	0.0001	0.0146	0.0023	0.7473	0.0016 - 0.0033	0.0008 - 0.0057	-0.0017 - 0.0074	-0.0009 - 0.0058	0.0016	0.0023	77

External Reference Ranges for Pectobacterium

Pectobacterium (NCBI 122277) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	1.3269493138068356E-05	0.0001470381539547816	0	0
Thorne (20/80%ile)	9.47	16.95	0.0009	0.0017

To see medical conditions associated you may be logged in

And display level must be raised above public.

I would like to know what can change the quality that I have

• If I want to know that a substance also changes, then I just click on it
• If I want to know which study this information comes from, then I just clink in increases or decreases

Data Contradictions — Limits of Certainity

To get the list of studies, you must be logged in and raise your display level.

🧙? Search Hints:

General Substance	Specific Substance	Effect
Food (excluding seasonings)	Cola aspartame {Diet Cola}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food Preservatives	N-L-a-aspartyl-L-phenylalanine methyl ester {aspartame}	1 Studies recorded. The consensus is Increases👶, Click for details.

Food Groups Containing the Pectobacterium 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. alcohol : 100% of Highest
2. fermented_tubers_and_roots : 80.7509108% of Highest
3. fermented_grains : 2.7479879% of Highest
4. fermented_meat : 1.0130531% of Highest
5. fermented_fruits_and_vegetables : 0.789841% of Highest
6. fermented_beverages : 0.0827614% of Highest

Foods Containing the Pectobacterium 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.

suero costeño cheese (Columbia) Weight: 0.7516 Malaysian fermented fish sauce Weight: 0.4885 Sausage, Cyprus: Limassol Weight: 0.04314