Pseudoalteromonas Details: NCBI 53246, gram-negative or unknown [genus]

| Pseudoalteromonas| Pseudoalteromonas Gauthier et al. 1995 emend. Beurmann et al. 2017| Pseudoalteromonas Gauthier et al. 1995 emend. Hwang et al. 2016| Pseudoalteromonas Gauthier et al. 1995 emend. Ivanova et al. 2002

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 Pseudoalteromonas

• 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	0.0221	0.0023	0.001	0.001	0.04	0.0044	0.8643	0.001 - 0.002	0.001 - 0.004	-0.0062 - 0.0108	-0.0005 - 0.0035	0.0014	0.0016	82
Thorne	0.9259	0.0011	0.0009	0.0001	0.0068	0.001	0.6622	0.0006 - 0.0012	0.0003 - 0.0029	-0.0008 - 0.0031	-0.0004 - 0.0022	0.0007	0.0009	175
Vitract	0.0075						0	-	-	-	-			6

External Reference Ranges for Pseudoalteromonas

Pseudoalteromonas (NCBI 53246) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	1.1382587217667606E-05	4.3084986828034744E-05	0	0
Thorne (20/80%ile)	6.1	13.17	0.0006	0.0013

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Antibiotics, Antivirals etc	Rapamycin	1 Studies recorded. The consensus is Increases👶, Click for details.
Miscellaneous, food additives, and other odd items	Ethyl alcohol {Grain alcohol}	1 Studies recorded. The consensus is Increases👶, Click for details.

Food Groups Containing the Pseudoalteromonas 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. fish : 100% of Highest
2. fermented_fruits_and_vegetables : 10.7852384% of Highest
3. dairy : 8.742756% of Highest
4. fermented_beverages : 0.0508774% of Highest
5. fermented_meat : 0.0084071% of Highest

Foods Containing the Pseudoalteromonas 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.

Brie cheese Weight: 26.46 Hard cheese (Cheddar, Emmental type) Pasteurised Cow Weight: 10.84 Munster cheese Weight: 8.691 Livarot (French Cheese) Weight: 7.301 Hard cheese (Cheddar, Emmental type) Unpasteurised Cow, rind Weight: 3.494 Epoisses (French Cheese) Weight: 2.577 Chinese fish sauce Weight: 2.255 Ricotta Weight: 1.853 Saint Nectaire Cheese (France) Weight: 0.6508 Soft - ripened cheese Pasteurised Cow Weight: 0.5977 Abbaye de Citeaux Weight: 0.4575 Firm/semi-hard cheese (Gouda and Edam type), caciotta Weight: 0.3983 Cheese, Caciocavallo Weight: 0.3762 Firm - ripened cheeses Unpasteurised Cow Weight: 0.1771 Serro cheese, cow milk Weight: 0.1383 Curd cheese, cow milk Weight: 0.1307 Colonial cheese, cow milk Weight: 0.1258 Campo das Vertentes cheese Weight: 0.114 Soumaintrain Cheese(France) Weight: 0.09534 DZ Liqvan cheese cheese farm D Weight: 0.0933 Nyons fermented Olive fruit Weight: 0.0916 Lard Farm Weight: 0.08288 Hard cheese (Cheddar, Emmental type) Unpasteurised Cow Weight: 0.07619 Sausage, Cyprus: Limassol Weight: 0.05323 Butter cheese, cow milk Weight: 0.04872 Pont l'Eveque(France) Weight: 0.03234 Malaysian fermented fish sauce Weight: 0.02962 Cheddar cheese Weight: 0.02854 Caipira cheese Weight: 0.02614 Surstromming - Fermented Herring (Sweden) Weight: 0.02356 Swiss type cheese Weight: 0.02334 Ham fermented for 4 years Weight: 0.01491 Fermented glutinous rice Weight: 0.01264 Aloreña olives Weight: 0.009638 Sausage, Cyprus: Paphos Weight: 0.008576 Sufu - Formented tofu Weight: 0.006364 Sour Meat Weight: 0.003447 Gruyere cheese Weight: 0.002902