Acetobacteraceae Details: NCBI 433, gram-negative or unknown [family]

| "Acetobacteraceae" Henrici 1939| Acetobacteraceae| Acetobacteraceae (ex Henrici 1939) Gillis and De Ley 1980| alpha-1 proteobacteria

1. Fermentation: Acetobacteraceae bacteria are involved in the fermentation process, particularly in the conversion of ethanol to acetic acid. This process is commonly observed in the production of vinegar. The acidic environment created by acetic acid can influence the preservation and flavor of fermented foods.

2. Probiotic Potential: Some members of the Acetobacteraceae family may have probiotic potential, contributing to the balance and diversity of the microbiota. Probiotics are beneficial microorganisms that, when consumed in adequate amounts, can confer health benefits to the host.

3. Gut Microbiota: While the primary focus of Acetobacteraceae is on their role in food fermentation, there is emerging interest in understanding their presence and potential impact within the human gut microbiota. The gut microbiota plays a crucial role in various aspects of human health, including digestion, metabolism, and immune function.

Visuals of 12 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 Acetobacteraceae

• 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	0.342	0.0437	0.003	0.001	7.744	0.3351	0.3641	0.002 - 0.006	0.001 - 0.0485	-0.6097 - 0.697	-0.004 - 0.012	0.0025	0.004	1267
Thorne	0.9418	0.0049	0.0038	0.0001	0.0322	0.0049	0.691	0.0024 - 0.0054	0.0006 - 0.0147	-0.0046 - 0.0144	-0.0021 - 0.0099	0.0019	0.0034	178
Thryve	0.2984	0.0037	0.0023	0.0001	0.0445	0.0046	0.8821	0.0016 - 0.0038	0.0009 - 0.0112	-0.0052 - 0.0126	-0.0017 - 0.0071	0.0018	0.0026	370
Vitract	0.0712						0	-	-	-	-			57

External Reference Ranges for Acetobacteraceae

Acetobacteraceae (NCBI 433) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	6.175885937409475E-05	0.0018302375683560967	0	0
Thorne (20/80%ile)	40.85	88.16	0.0041	0.0088

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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 Decreases📓, Click for details.
Diet Style	dietary fiber	2 Studies recorded. The consensus is Decreases👪📓, Click for details.
Diet Style	Fiber, total dietary	1 Studies recorded. The consensus is Decreases📓, Click for details.
Diet Style	High-fibre diet {Whole food diet}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Diet Style	hypocaloric hyperproteic diet	1 Studies recorded. The consensus is Increases👪, Click for details.
Diet Style	Slow digestible carbohydrates. {Low Glycemic}	2 Studies recorded. The consensus is Decreases👪📓, Click for details.
Diet Style	Traditional Mediterranean diet {Mediterranean diet}	1 Studies recorded. The consensus is Increases👪, Click for details.
Diet Style	whole-grain diet	1 Studies recorded. The consensus is Decreases👪, Click for details.
Flavonoids, Polyphenols etc	2-(3,4-Dihydroxyphenyl)-5,7-dihydroxy-4H-chromen-4-one {Luteolin}	1 Studies recorded. The consensus is Increases📓, Click for details.
Flavonoids, Polyphenols etc	Grape Polyphenols {Grape Flavonoids}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Flavonoids, Polyphenols etc	Humulus lupulus compound {Xanthohumol}	1 Studies recorded. The consensus is Increases📓, Click for details.
Flavonoids, Polyphenols etc	polyphenols	1 Studies recorded. The consensus is Decreases📓, Click for details.
Flavonoids, Polyphenols etc	resveratrol-pterostilbene x Quercetin {quercetin x resveratrol}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	fruit	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	fruit/legume fibre	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	grapes	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Humulus lupulus {Hops}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	nuts	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	olive oil {olive oil}	1 Studies recorded. The consensus is Increases👪, Click for details.
Food (excluding seasonings)	walnuts	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	Myrciaria dubia {Camu camu}	1 Studies recorded. The consensus is Decreases👪, Click for details.
Herb or Spice	Pentadigalloylglucose {Tannic Acid}	2 Studies recorded. The consensus is Decreases👪, Click for details.
Herb or Spice	Perilla frutescens {Perilla}	1 Studies recorded. The consensus is Increases👪, Click for details.
Herb or Spice	Piper nigrum {black pepper}	1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar	Plantago {Psyllium}	1 Studies recorded. The consensus is Increases👪, Click for details.
Prebiotics and similar	xylooligosaccharide	1 Studies recorded. The consensus is Increases📓, 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	Thiamine {Vitamin B1}	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 Acetobacteraceae 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.

Kefir Weight: 0.4137 traditional kefir Weight: 0.2808 backslopped kefir Weight: 0.2643 Beer Weight: 0.1908 Ghee, Uganda Weight: 0.1294 kefir drink culture Weight: 0.04623 Greek style fermented table olives, Table Olives Kalamata Weight: 0.04148 Sausage, Cyprus: Paphos Weight: 0.01527 Butter cheese, cow milk Weight: 0.01412 Caipira cheese Weight: 0.01323 Tuba fermented drink(Filipino) Weight: 0.01302 Chinese fish sauce Weight: 0.01297 Swiss-Dutch-type cheese Weight: 0.01288 Wara, Nigeria Weight: 0.01263 Ayran Weight: 0.01109 Cheese with protective lactobacilli in milk Weight: 0.01037 Kwerionik, Uganda Weight: 0.01006 Lard Farm Weight: 0.01001 Millet dough(Ghana) Weight: 0.008754 Maize dough, Ghana Weight: 0.007902 Fermented finger millet Weight: 0.007212 Cider - Dry Weight: 0.005386 Ham fermented for 4 years Weight: 0.00528 Brie cheese Weight: 0.003662 Sausage, Cyprus: Limassol Weight: 0.003228 Shubat Camel Cheese(Turkey) Weight: 0.001928