Tetragenococcus halophilus Details: NCBI 51669, low G+C gram-positive [species]

| "Pediococcus soyae" Sakaguchi 1958| "Sarcina hamaguchiae" Saito 1907| "Tetracocccus No. 1" Orla-Jensen 1919| ATCC 33315| CCUG 32204| CIP 102263| DSM 20339| IAM 1676| JCM 5888| LMG 11490| LMG:11490| NBRC 100498| NCDO 1635| NCIMB 12011| Pediococcus halophilus| Pediococcus halophilus Mees 1934 (Approved Lists 1980)| Pediococcus soyae| Sarcina hamaguchiae| Tetracocccus No. 1| Tetragenococcus halophila| Tetragenococcus halophilus| Tetragenococcus halophilus (Mees 1934) Collins et al. 1993

1. Microbiome Interaction with Glutamyl
2. Microbiome Impact of C6H13O9P
3. Phenylpyruvate Microbiome Health Impacts
4. Shannon Score Calculation

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 Tetragenococcus halophilus

• 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	0.0591	0.0046	0.003	0.001	0.145	0.0109	0.4464	0.002 - 0.004	0.001 - 0.0111	-0.0167 - 0.0259	-0.001 - 0.007	0.0023	0.0029	219
es-xenogene	0.5	0.0057	0.005	0.0001	0.014	0.0046	0.4786	0.002 - 0.01	0.0006 - 0.012	-0.0033 - 0.0147	-0.01 - 0.022	0.0008	0.0033	11
Thorne	0.3757	0.0003	0.0002	0.0001	0.0017	0.0003	0.9417	0.0001 - 0.0003	0.0001 - 0.0009	-0.0002 - 0.0008	-0.0002 - 0.0006	0.0002	0.0002	71
Thryve	0.0371	0.0076	0.003	0.0007	0.1013	0.0166	0.8357	0.002 - 0.0057	0.001 - 0.0202	-0.0248 - 0.0401	-0.0035 - 0.0111	0.0025	0.0037	46

External Reference Ranges for Tetragenococcus halophilus

Tetragenococcus halophilus (NCBI 51669) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
Thorne (20/80%ile)	0	1.83	0	0.0002
XenoGene	0	1000	0	0.1
PrecisionBiome	1.751514537318144E-05	0.0002010161551879719	0	0

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Foods Containing the Tetragenococcus halophilus 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.

Korean soy sauce Choongju ganjang 180-4 1 Weight: 51.08 Korean soy sauce Gyeongju ganjang 180-11 1 Weight: 34 Surstromming - Fermented Herring (Sweden) Weight: 25.45 Malaysian fermented fish sauce Weight: 24.11 Korean soy sauce Sunchang ganjang 180-10 1 Weight: 23.9 Korean soy sauce Gongju ganjang 180-9 1 Weight: 10.82 Sufu - Formented tofu Weight: 6.361 Korean soy sauce Hadong ganjang 180-2 1 Weight: 0.9596 Pecorino(Italian Cheese) Weight: 0.9353 Chinese fish sauce Weight: 0.7776 Fermented Fabriano-like sausage Weight: 0.01085