Anaerobutyricum hallii Details: NCBI 39488, gram-negative or unknown [species]

Persistent colonizing species ratio (0-100): 94.8 Literature

| Anaerobutyricum hallii| Anaerobutyricum hallii (Holdeman and Moore 1974) Shetty et al. 2018| ATCC 27751| DSM 3353| Eubacterium hallii| Eubacterium hallii Holdeman and Moore 1974| VPI B4-27

1. Short-Chain Fatty Acid Production: Bacteria in the gut, including Anaerobutyricum hallii, are involved in the fermentation of dietary fibers, leading to the production of short-chain fatty acids (SCFAs). SCFAs have been associated with various health benefits, including providing a energy source for colonocytes and influencing immune function.

2. Metabolic Functions: Some gut bacteria play a role in the metabolism of certain compounds and contribute to overall metabolic processes. The specific metabolic functions of Anaerobutyricum hallii would need to be studied in detail.

3. Association with Health Conditions: Changes in the abundance or diversity of specific bacterial species in the gut have been linked to various health conditions, such as inflammatory bowel diseases, metabolic disorders, and obesity. However, the specific associations and mechanisms may vary for different bacterial species.

Visuals of 88 Interactions with other bacteria of the same rank

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 Anaerobutyricum hallii

• 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.
BiomeSightRdp	0.3704	0.1696	0.0985	0.015	0.509	0.187	1.1404	0.0398 - 0.2	0.0199 - 0.504	-0.1951 - 0.5343	-0.2006 - 0.4404	0.0522	0.0931	10
CosmosId	0.8571	1.1255	0.558	0.007	4.021	1.1718	1.4529	0.2425 - 1.8008	0.0573 - 3.328	-1.1595 - 3.4105	-2.0949 - 4.1381	0.1077	0.5258	30
custom	0.2979	0.8253	0.371	0.0013	2.164	0.929	1.4672	0.0157 - 1.8466	0.0075 - 2.164	-0.9862 - 2.6368	-2.7308 - 4.593	0.0128	0.1754	14
es-xenogene	0.6818	0.776	0.6276	0.244	2.164	0.5633	0.7901	0.3745 - 0.978	0.244 - 1.87	-0.3226 - 1.8745	-0.5307 - 1.8832	0.5027	0.6195	15
Microba	0.68	0.6479	0.43	0.238	2.5	0.5712	1.1447	0.352 - 0.673	0.2412 - 1.748	-0.4658 - 1.7617	-0.1295 - 1.1545	0.4453	0.5172	17
SequentiaBiotech	0.8889	0.4269	0.3654	0.0173	1.7482	0.39	0.473	0.1177 - 0.5484	0.0563 - 1.065	-0.3335 - 1.1874	-0.5283 - 1.1944	0.1455	0.2736	32
Thorne	0.9418	0.26	0.2162	0.0001	1.5529	0.2289	0.5736	0.114 - 0.3394	0.0252 - 0.6272	-0.1864 - 0.7065	-0.2241 - 0.6776	0.0149	0.1707	178
Thryve	0.9315	0.9402	0.4768	0.0001	23.4493	1.6762	0.8294	0.0857 - 1.0673	0.0042 - 3.2565	-2.3284 - 4.2088	-1.3867 - 2.5397	0.0178	0.2688	1155

External Reference Ranges for Anaerobutyricum hallii

Anaerobutyricum hallii (NCBI 39488) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	0.0015363586135208607	1.1728631258010864	0	0.0001
Thorne (20/80%ile)	777.46	3078.4	0.0777	0.3078
XenoGene	10000	30000	1	3

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Amino Acid and similar	L-3-hydroxytrimethylaminobutanoate {carnitine}	2 Studies recorded. The consensus is Decreases👶, Click for details.
Diet Style	Amylum {Starch}	1 Studies recorded. The consensus is Increases👶, Click for details.
Diet Style	dietary fiber	2 Studies recorded. The consensus is Increases👶📓, Click for details.
Diet Style	Fiber, total dietary	2 Studies recorded. The consensus is Increases👶📓, Click for details.
Diet Style	High-fibre diet {Whole food diet}	2 Studies recorded. The consensus is Increases👶📓, Click for details.
Diet Style	Slow digestible carbohydrates. {Low Glycemic}	1 Studies recorded. The consensus is Increases👶, Click for details.
Flavonoids, Polyphenols etc	Pyroguaiac acid {Guaiacol}	1 Studies recorded. The consensus is Increases👶, Click for details.
Flavonoids, Polyphenols etc	resveratrol-pterostilbene {grapes, blueberries}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Citrus aurantiifolia {Lime}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	Citrus limon {Lemon}	1 Studies recorded. The consensus is Decreases👶, 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)	gliadin, glutenin etc {Gluten}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Orange Juice	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	Sulforaphane {Dark Greens}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Vaccinium {Cranberry}	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	Cinnamomum zeylanicum {Ceylon Cinnamon}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	Pentadigalloylglucose {Tannic Acid}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	Ulmus rubra {slippery elm}	1 Studies recorded. The consensus is Increases👶, Click for details.
Not Classified	Nitrogen Oxide x Particulate Matter {Urban air pollutant}	1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar	(2->1)-beta-D-fructofuranan {Inulin}	1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar	fructo-oligosaccharides	1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar	oligosaccharides {oligosaccharides}	1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar	partially hydrolysed guar gum	1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar	resistant starch	1 Studies recorded. The consensus is Increases👶, Click for details.
Prescription - Other	metformin (prescription)	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	bifidobacterium longum {B.Longum }	2 Studies recorded. The consensus is Increases👶📓, Click for details.
Vitamins, Minerals and similar	(2E,4E,6E,8E)-3,7-dimethyl-9-(2,6,6-trimethylcyclohex-1-en-1-yl)nona-2,4,6,8-tetraen-1-ol {Vitamin A}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Vitamins, Minerals and similar	alpha-tocopherol {Vitamin E}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Vitamins, Minerals and similar	ascorbic acid {Vitamin C}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Vitamins, Minerals and similar	Mixture of Vitamin B? {B Vitamins}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Vitamins, Minerals and similar	Riboflavin {Vitamin B2}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Vitamins, Minerals and similar	vitamin d	1 Studies recorded. The consensus is Increases👶, Click for details.

Foods Containing the Anaerobutyricum hallii 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.

Kwerionik, Uganda Weight: 0.7874 Gappal seche, Burkina Faso Weight: 0.7075 Millet dough(Ghana) Weight: 0.573 Nono, Nigeria Weight: 0.5714 Boule d'akassa (Burkina Faso) Weight: 0.4803 Beer Sour Flanders Red Ale Weight: 0.4509 Ogi from sorghum, Nigeria Weight: 0.374 Fermented finger millet Weight: 0.3231 Cider - Dry Weight: 0.2617 Obushera, Uganda Weight: 0.2055 Beer Belgian Strong Dark Ale Weight: 0.1974 Mawe from maize fermented 48h, Benin Weight: 0.193 Motoho fermented 72h, South Africa Weight: 0.1778 Maize dough, Ghana Weight: 0.1515 Ghee, Uganda Weight: 0.1309 Mawe from sorghum fermented 12h, Benin Weight: 0.1297 Ogi from maize, Nigeria Weight: 0.1278 Portuguese Painho de Porco Iberico fermented sausages Weight: 0.09155 Wara, Nigeria Weight: 0.0745 Cassava dough, Ghana Weight: 0.0657 Mawe from sorghum fermented 48h, Benin Weight: 0.06506 Fura, Ghana Weight: 0.05469 Tonton, Uganda Weight: 0.02805 Beer American Wild Ale Weight: 0.01897 Mawe from maize fermented 12h, Benin Weight: 0.01531 Curd cheese, cow milk Weight: 0.009379 Chinese fish sauce Weight: 0.005093 yoghurt fermentation Weight: 0.001006