Halomonas Details: NCBI 2745, gram-negative or unknown [genus]

| Deleya| Deleya Baumann et al. 1983 emend. Akagawa and Yamasato 1989| Halomonas| Halomonas Vreeland et al. 1980 emend. Dobson and Franzmann 1996| Volcaniella| Volcaniella Quesada et al. 1990

1. Environmental Distribution:

   • Halomonas species are often found in hypersaline environments, such as salt flats, saline soils, and salted food products. They are also found in marine environments, where high salinity is a defining characteristic.

2. Salt Tolerance:

   • One of the notable features of Halomonas bacteria is their ability to tolerate high concentrations of salt. This characteristic makes them well-adapted to environments with elevated salinity.

3. Biotechnological Applications:

   • Some Halomonas species have been studied for their potential biotechnological applications. For example, their enzymes may have industrial uses, and their ability to degrade certain pollutants in saline environments could be relevant to environmental bioremediation.

4. Plant Growth Promotion:

   • Some strains of Halomonas have been explored for their potential to promote plant growth, especially in saline soils. This is of interest in agriculture, particularly in regions where soil salinity is a challenge.

5. Limited Pathogenicity:

   • While Halomonas bacteria are generally considered non-pathogenic, exceptions may exist, and there could be strains with specific characteristics that could be associated with human infections, especially in individuals with compromised immune systems.

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 Halomonas

• 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	0.0907	0.0028	0.002	0.001	0.054	0.0044	0.5736	0.001 - 0.003	0.001 - 0.006	-0.0057 - 0.0114	-0.002 - 0.006	0.0017	0.0021	336
Thorne	0.9312	0.0029	0.0023	0.0002	0.021	0.0028	0.6674	0.0015 - 0.0033	0.0005 - 0.0085	-0.0025 - 0.0083	-0.0012 - 0.006	0.0015	0.0022	176
Thryve	0.3556	0.0129	0.0034	0.0001	1.3699	0.0683	0.4169	0.0021 - 0.0081	0.0011 - 0.0393	-0.1203 - 0.146	-0.0069 - 0.0171	0.0025	0.0044	441
Vitract	0.0275	0.0032	0.0032	0.0032	0.0032		0	0.0032 - 0.0032	0.0032 - 0.0032	-	0.0032 - 0.0032	0.0704	0.0032	22

External Reference Ranges for Halomonas

Halomonas (NCBI 2745) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
Thorne (20/80%ile)	0	48.27	0	0.0048
PrecisionBiome	1.4915804968040902E-05	4.956809789291583E-05	0	0

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Common and OTC Supplements	3,3',4',5,7-pentahydroxyflavone {Quercetin}	1 Studies recorded. The consensus is Increases👶, Click for details.
Diet Style	dietary fiber	1 Studies recorded. The consensus is Increases👶, Click for details.
Diet Style	Fiber, total dietary	1 Studies recorded. The consensus is Increases👶, Click for details.
Diet Style	High-fibre diet {Whole food diet}	1 Studies recorded. The consensus is Increases👶, Click for details.
Flavonoids, Polyphenols etc	Grape Polyphenols {Grape Flavonoids}	1 Studies recorded. The consensus is Increases👶, Click for details.
Flavonoids, Polyphenols etc	polyphenols	1 Studies recorded. The consensus is Increases👶, Click for details.
Flavonoids, Polyphenols etc	resveratrol-pterostilbene x Quercetin {quercetin x resveratrol}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	fruit	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	fruit/legume fibre	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	grapes	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Hibiscus {Rose mallow}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	olive oil {olive oil}	1 Studies recorded. The consensus is Increases👶, Click for details.
Prescription - Other	helminth infection (prescription)	1 Studies recorded. The consensus is Increases👶, Click for details.
Vitamins, Minerals and similar	Selenomethionine {Selenium supplement}	1 Studies recorded. The consensus is Increases👶, Click for details.

Food Groups Containing the Halomonas 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
2. fermented_meat : 0.7300906% of Highest
3. fruits_and_vegetables : 0.0290758% of Highest

Foods Containing the Halomonas 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.

Korean soy sauce Choongju ganjang 180-4 1 Weight: 15.09 Korean soy sauce Hadong ganjang 180-2 1 Weight: 13.14 Epoisses (French Cheese) Weight: 12.53 Korean soy sauce Gongju ganjang 180-9 1 Weight: 10.56 Lard Farm Weight: 10.39 Livarot (French Cheese) Weight: 9.872 Hard cheese (Cheddar, Emmental type) Unpasteurised Cow, rind Weight: 9.727 Korean soy sauce Sunchang ganjang 180-10 1 Weight: 7.57 Abbaye de Citeaux Weight: 3.789 Saint Nectaire Cheese (France) Weight: 3.085 Soumaintrain Cheese(France) Weight: 2.892 Brie cheese Weight: 2.346 Firm - ripened cheeses Unpasteurised Cow Weight: 2.092 Hard cheese (Cheddar, Emmental type) Pasteurised Cow Weight: 1.879 Korean soy sauce Gyeongju ganjang 180-11 1 Weight: 1.381 Malaysian fermented fish sauce Weight: 1.24 Ham fermented for 4 years Weight: 1.205 Pecorino(Italian Cheese) Weight: 0.9688 Chinese fish sauce Weight: 0.8213 Caipira cheese Weight: 0.5764 Cheese, Caciocavallo Weight: 0.5643 Colonial cheese, cow milk Weight: 0.4091 tomato sour soup metagenome Weight: 0.4036 Robiola di Roccaverano Cheese (Italy) Weight: 0.355 Mont d'Or (France) Weight: 0.2876 Pont l'Eveque(France) Weight: 0.2597 DZ Liqvan cheese cheese farm D Weight: 0.2018 natural milk culture Weight: 0.1715 Sufu - Formented tofu Weight: 0.1196 Cheese, Emmental Weight: 0.1087 Curd cheese, cow milk Weight: 0.08691 Piedmont hard cheese Weight: 0.07725 Hard cheese (Cheddar, Emmental type) Unpasteurised Cow Weight: 0.07102 Soft - ripened cheese Pasteurised Cow Weight: 0.06878 Surstromming - Fermented Herring (Sweden) Weight: 0.06577 Firm - ripened cheeses Pasteurised Cow Weight: 0.06302 Passito wine Weight: 0.05587 Portuguese Painho de Porco Iberico fermented sausages Weight: 0.05002 Aloreña olives Weight: 0.04911 Munster cheese Weight: 0.04772 Maroilles (French Cheese) Weight: 0.04442 dry-fermented sausage treated with chestnut extract Weight: 0.04335 Soft - ripened cheese Unpasteurised Cow Weight: 0.04264 dry-fermented sausage treated with grape seed extract Weight: 0.0383 Trentingrana Cheese (Italy) Weight: 0.03317 Sausage, Cyprus: Limassol Weight: 0.03108 Cheddar cheese Weight: 0.01701 Cheese Weight: 0.01701 Cheese with protective lactobacilli in milk Weight: 0.01494 fermented Hakarl Weight: 0.007207 Mozzarella cheese Weight: 0.004859 Swiss-Dutch-type cheese Weight: 0.002476 Gruyere cheese Weight: 0.002177 yoghurt fermentation Weight: 0.001847