Exiguobacterium Details: NCBI 33986, low G+C gram-positive [genus]

| Exiguobacterium| Exiguobacterium Collins et al. 1984

1. Skin Irritation: Handling frogs or coming into contact with their skin secretions may cause skin irritation or allergic reactions in some individuals. This can manifest as redness, itching, or rash. It's essential to wash hands thoroughly after handling frogs or their habitats.

2. Pathogen Transmission: Amphibians, including Alytidae frogs, can harbor various pathogens, including bacteria (e.g., Salmonella), fungi (e.g., Batrachochytrium dendrobatidis), and parasites (e.g., nematodes). While transmission to humans is relatively rare, it's essential to practice good hygiene when handling amphibians to minimize the risk of infection.

3. Salmonella: Like many amphibians, Alytidae frogs can carry Salmonella bacteria. Salmonella infection (salmonellosis) in humans can cause symptoms such as diarrhea, abdominal cramps, fever, nausea, and vomiting. These symptoms can range from mild to severe, particularly in young children, the elderly, or individuals with weakened immune systems.

4. Precautions: To minimize the risk of health issues associated with handling Alytidae frogs or other amphibians:

   • Wash hands thoroughly with soap and water after handling frogs or their habitats.
   • Avoid touching your face, mouth, or eyes while handling amphibians.
   • Do not eat, drink, or smoke near amphibian habitats or while handling frogs.
   • Supervise children closely to ensure they do not put frogs or their hands in their mouths.
   • Clean and disinfect any surfaces or equipment that come into contact with amphibians.

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 Exiguobacterium

• 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	0.0162	0.0027	0.002	0.001	0.013	0.0021	0.9979	0.001 - 0.0033	0.001 - 0.006	-0.0013 - 0.0067	-0.0024 - 0.0066	0.0018	0.0021	60
es-xenogene	0.2727	0.0075	0.005	0.0002	0.02	0.0068	1.1097	0.005 - 0.0087	0.0014 - 0.0175	-0.0058 - 0.0209	-0.0006 - 0.0144	0.001	0.0041	6
Thorne	0.8889	0.001	0.0008	0.0001	0.0045	0.0008	0.8797	0.0005 - 0.0013	0.0003 - 0.0028	-0.0005 - 0.0025	-0.0007 - 0.0025	0.0006	0.0008	168
Thryve	0.0419	0.0053	0.0019	0.0002	0.0489	0.0083	1.2403	0.0014 - 0.0049	0.0009 - 0.0188	-0.0108 - 0.0214	-0.0039 - 0.0103	0.0017	0.0027	52

External Reference Ranges for Exiguobacterium

Exiguobacterium (NCBI 33986) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	1.2834354492952116E-05	6.136981392046437E-05	0	0
Thorne (20/80%ile)	5.12	10.81	0.0005	0.0011

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Food Groups Containing the Exiguobacterium 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_legumes : 0.1689261% of Highest
3. fermented_grains : 0.1574151% of Highest
4. dairy : 0.0103639% of Highest
5. fermented_meat : 0.0086545% of Highest

Foods Containing the Exiguobacterium 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.

Lard Farm Weight: 1.219 Nyons fermented Olive fruit Weight: 1.217 Ricotta Weight: 0.5995 Kokonte, Ghana Weight: 0.2664 Dehulled maize dough fermented 12h, Ghana Weight: 0.1928 Piedmont hard cheese Weight: 0.1849 Caipira cheese Weight: 0.1571 Paipa cheese Weight: 0.147 Malaysian fermented fish sauce Weight: 0.08772 Ayran Weight: 0.08206 Fermented glutinous rice Weight: 0.08013 Dawadawa, Ghana Weight: 0.05581 Kazak cheese Weight: 0.05377 Curd cheese, cow milk Weight: 0.05363 Nunu, Ghana Weight: 0.03019 Dehulled maize dough, Ghana Weight: 0.02991 Teff dough fermented Weight: 0.02989 Cerrado cheese, cow milk Weight: 0.02767 Tej, Ethiopia Weight: 0.02406 Ham fermented for 4 years Weight: 0.02374 Palm wine Weight: 0.02361 Mozzarella cheese Weight: 0.01996 Sufu - Formented tofu Weight: 0.0196 Trentingrana Cheese (Italy) Weight: 0.0182 Sausage, Cyprus: Limassol Weight: 0.01116 Passito wine Weight: 0.00931 Canastra cheese, cow milk Weight: 0.00755 Chinese fish sauce Weight: 0.005622 Fermented Fabriano-like sausage Weight: 0.004466 Robiola di Roccaverano Cheese (Italy) Weight: 0.002755 yoghurt fermentation Weight: 0.000564126093464411