Brevundimonas Details: NCBI 41275, gram-negative or unknown [genus]

| Brevundimonas| Brevundimonas Segers et al. 1994 emend. Abraham et al. 1999

1. Physical Injury: Sea urchins have sharp and sometimes venomous spines that can puncture the skin upon contact. Accidental stepping on or touching of sea urchins may result in puncture wounds, which can cause pain, inflammation, and in rare cases, secondary infections.

2. Allergic Reactions: Individuals with known allergies to seafood or marine organisms should exercise caution when handling or coming into contact with sea urchins to avoid potential allergic reactions.

3. Toxins: Some species of sea urchins produce toxins in their spines or internal organs as a defense mechanism against predators. While the toxicity of sea urchin toxins to humans is generally low, accidental puncture wounds or ingestion of contaminated seafood may cause localized pain, allergic reactions, or, in rare cases, systemic symptoms.

4. Secondary Infections: Puncture wounds caused by sea urchin spines can provide entry points for bacteria and other microorganisms, increasing the risk of secondary infections if not properly cleaned and treated.

Visuals of 1 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 Brevundimonas

• 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	0.0265	0.0087	0.002	0.001	0.6066	0.061	0.3313	0.001 - 0.003	0.001 - 0.0071	-0.1103 - 0.1278	-0.002 - 0.006	0.0018	0.0022	98
Thorne	0.8995	0.0011	0.0009	0.0001	0.0082	0.0011	0.6901	0.0005 - 0.0015	0.0002 - 0.0034	-0.0009 - 0.0032	-0.001 - 0.003	0.0006	0.0008	170
Thryve	0.0339	0.0197	0.0026	0.0007	0.4244	0.0678	0.759	0.0017 - 0.0047	0.0011 - 0.0894	-0.1126 - 0.152	-0.0027 - 0.0092	0.0023	0.0038	42
uBiome	0.0089	0.0146	0.004	0.0018	0.0453	0.0172	1.8584	0.0027 - 0.023	0.0018 - 0.0409	-0.0188 - 0.0481	-0.0277 - 0.0533	0.004	0.0072	7
Vitract	0.0762	0.0032	0.0032	0.0032	0.0032		0	0.0032 - 0.0032	0.0032 - 0.0032	-	0.0032 - 0.0032	0.1952	0.0032	61

External Reference Ranges for Brevundimonas

Brevundimonas (NCBI 41275) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	1.568825427966658E-05	0.00021211423154454678	0	0
Thorne (20/80%ile)	6.86	18.12	0.0007	0.0018

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Food (excluding seasonings)	henopodium quinoa {Quinoa}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Hydrastis canadensis {Goldenseal}	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	5,6-dihydro-9,10-dimethoxybenzo[g]-1,3-benzodioxolo[5,6-a]quinolizinium {Berberine}	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	magnolia officinalis {magnolia bark}	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.

Food Groups Containing the Brevundimonas 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. dairy : 9.4822545% of Highest
3. fermented_meat : 7.2934342% of Highest
4. fermented_legumes : 0.981625% of Highest
5. alcohol : 0.8108437% of Highest
6. fermented_beverages : 0.4685184% of Highest

Foods Containing the Brevundimonas 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.

Cheese Weight: 3.951 Greek style fermented table olives, Table Olives Kalamata Weight: 2.067 Stinky beans Inoculated fermentation L. plantarum sampling time 15 replicate 1 sample type bean Weight: 1.041 Stinky beans spontaneous fermentation sampling time 15 replicate 1 sample type bean Weight: 0.8552 Cheese with dietary fibers Weight: 0.7343 Piedmont hard cheese Weight: 0.3193 Ricotta Weight: 0.2725 Beer Weight: 0.1908 Ham fermented for 4 years Weight: 0.1292 Passito wine Weight: 0.1107 Pasteurized Annatto Weight: 0.06487 Cheese, Caciocavallo Weight: 0.06045 Lard Farm Weight: 0.05446 Pasteurized Carotene Weight: 0.04823 yoghurt fermentation Weight: 0.02389 Swiss-Dutch-type cheese Weight: 0.02321 Cheese with protective lactobacilli in milk Weight: 0.02289 Chinese fish sauce Weight: 0.02211 Sufu - Formented tofu Weight: 0.0211 Sausage, Cyprus: Limassol Weight: 0.02084 Dehulled maize dough fermented 12h, Ghana Weight: 0.01677 Picual olives Weight: 0.01224 Caipira cheese Weight: 0.0105 Curd cheese, cow milk Weight: 0.0104 Beer American Wild Ale Weight: 0.01017 Serra de Canastra cheese(Brazil) Weight: 0.009293 Jarlsberg cheese Weight: 0.008043 Sausage, Cyprus: Paphos Weight: 0.006768 Swiss cheese(USA) Weight: 0.006028 Sour Meat Weight: 0.005745 Palm wine Weight: 0.005168 Brie cheese Weight: 0.003722