Paenibacillus Details: NCBI 44249, low G+C gram-positive [genus]

| Bacillus polymyxa group| Paenibacillus| Paenibacillus Ash et al. 1994 emend. Behrendt et al. 2010| Paenibacillus Ash et al. 1994 emend. Huang et al. 2017| Paenibacillus Ash et al. 1994 emend. Shida et al. 1997| rRNA group 3 bacilli

1. Agricultural Applications: Certain Paenibacillus species are used in agriculture as biofertilizers, plant growth promoters, and biopesticides. They can enhance plant growth, protect plants from pathogens, and contribute to soil health.

2. Industrial Applications: Paenibacillus species have been studied for their enzymatic activities, such as the production of amylases, proteases, and cellulases. These enzymes have potential applications in various industrial processes, including food production and biofuel development.

3. Environmental Roles: In natural environments, Paenibacillus species contribute to nutrient cycling and the decomposition of organic matter. They play a role in maintaining ecosystem balance.

4. Probiotic Potential: Some studies suggest that certain Paenibacillus strains may have probiotic potential, promoting gut health in animals. However, the use of specific strains for probiotic purposes requires careful evaluation.

Visuals of 4 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 Paenibacillus

• 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	0.3495	0.0035	0.002	0.001	0.081	0.0049	0.9479	0.002 - 0.004	0.001 - 0.01	-0.006 - 0.0131	-0.001 - 0.007	0.002	0.0025	1295
BiomeSightRdp	0.2963	0.0044	0.0015	0.001	0.015	0.0051	1.7015	0.001 - 0.0065	0.001 - 0.0125	-0.0055 - 0.0143	-0.0073 - 0.0148	0.0016	0.0025	8
es-xenogene	0.2727	0.1441	0.143	0.0048	0.31	0.1079	0.0315	0.0797 - 0.1898	0.0221 - 0.28	-0.0662 - 0.3545	-0.0853 - 0.3548	0.0244	0.0852	6
SequentiaBiotech	0.3056	0.0339	0.0228	0.0116	0.1181	0.03	1.1124	0.0185 - 0.034	0.0144 - 0.0841	-0.0245 - 0.0923	-0.0048 - 0.0572	0.0235	0.0272	11
Thorne	0.9524	0.0257	0.0222	0.0001	0.1125	0.0191	0.5439	0.0135 - 0.0307	0.0049 - 0.067	-0.0116 - 0.0629	-0.0123 - 0.0566	0.0077	0.0194	180
Thryve	0.8387	0.0351	0.0148	0.0001	4.2516	0.142	0.4286	0.0057 - 0.035	0.002 - 0.0978	-0.2419 - 0.3121	-0.0383 - 0.079	0.0059	0.0142	1040
Vitract	0.1635						0	-	-	-	-			131

External Reference Ranges for Paenibacillus

Paenibacillus (NCBI 44249) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
Thorne (20/80%ile)	0	293.38	0	0.0293
PrecisionBiome	1.8238653865410015E-05	0.0001582233380759135	0	0

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
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.
Diet Style	Slow digestible carbohydrates. {Low Glycemic}	1 Studies recorded. The consensus is Increases📓, Click for details.
Flavonoids, Polyphenols etc	Humulus lupulus compound {Xanthohumol}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	blueberry	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)	Humulus lupulus {Hops}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	Bixa orellana {annatto }	1 Studies recorded. The consensus is Decreases👶, Click for details.
Miscellaneous, food additives, and other odd items	Sleep apnea {partial sleep deprivation}	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	bacillus	1 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics	bacillus,lactobacillus,streptococcus,saccharomyces probiotic	1 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics	Brevibacillus laterosporus {B. laterosporus }	1 Studies recorded. The consensus is Decreases👶, Click for details.
Sugar and similar	ß-2,6-polyfructose {Levan}	1 Studies recorded. The consensus is Increases👪, Click for details.

Food Groups Containing the Paenibacillus 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. fermented_beverages : 100% of Highest
2. fermented_seeds : 51.4887255% of Highest
3. fermented_tubers_and_roots : 40.3229375% of Highest
4. fruits_and_vegetables : 6.3673906% of Highest
5. meat : 4.8569772% of Highest
6. fermented_fruits_and_vegetables : 4.5600158% of Highest
7. fermented_legumes : 3.0353828% of Highest
8. fermented_meat : 1.3031078% of Highest
9. fermented_grains : 0.7151927% of Highest
10. other : 0.4376774% of Highest
11. dairy : 0.0128921% of Highest

Foods Containing the Paenibacillus 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.

Wara, Nigeria Weight: 4.031 Ghee, Uganda Weight: 3.903 Passito wine Weight: 1.731 Beer Weight: 0.6783 Malaysian fermented fish sauce Weight: 0.4432 Curd cheese, cow milk Weight: 0.2941 Fontina Cheese Weight: 0.1925 Beer Belgian Strong Dark Ale Weight: 0.1692 tomato sour soup metagenome Weight: 0.1483 Beer Sour Flanders Red Ale Weight: 0.1334 Kwerionik, Uganda Weight: 0.1193 Nono, Nigeria Weight: 0.1072 Maize dough, Ghana Weight: 0.08955 Surstromming - Fermented Herring (Sweden) Weight: 0.07576 Motoho fermented 72h, South Africa Weight: 0.06852 Sausage, Cyprus: Limassol Weight: 0.06789 Cassava dough, Ghana Weight: 0.06132 Fermented finger millet Weight: 0.05128 Obushera, Uganda Weight: 0.04843 Mawe from sorghum fermented 12h, Benin Weight: 0.04703 Marajó cheese, water buffalo milk + cow milk Weight: 0.04126 Cheese Weight: 0.03772 Gappal seche, Burkina Faso Weight: 0.03685 Millet dough(Ghana) Weight: 0.03364 Tonton, Uganda Weight: 0.0334 Mawe from sorghum fermented 48h, Benin Weight: 0.03118 Ham fermented for 4 years Weight: 0.03083 Fura, Ghana Weight: 0.02925 Ogi from sorghum, Nigeria Weight: 0.02681 Caipira cheese Weight: 0.02565 Boule d'akassa (Burkina Faso) Weight: 0.01873 Ogi from maize, Nigeria Weight: 0.01597 Sausage, Cyprus: Paphos Weight: 0.01376 Lard Farm Weight: 0.01163 Mawe from maize fermented 12h, Benin Weight: 0.008932 Palm wine Weight: 0.006461 yoghurt fermentation Weight: 0.003612 Robiola di Roccaverano Cheese (Italy) Weight: 0.001209