Chryseobacterium Details: NCBI 59732, gram-negative or unknown [genus]

| Chryseobacterium| Chryseobacterium Vandamme et al. 1994 emend. Chen et al. 2015| Chryseobacterium Vandamme et al. 1994 emend. Hahnke et al. 2016| Chryseobacterium Vandamme et al. 1994 emend. Kampfer et al. 2009| Chryseobacterium Vandamme et al. 1994 emend. Montero-Calasanz et al. 2014| Chryseobacterium Vandamme et al. 1994 emend. Wu et al. 2013| Epilithonimonas| Epilithonimonas O'Sullivan et al. 2006| Kaistella| Kaistella Kim et al. 2004| Planobacterium| Planobacterium Peng et al. 2009| Sejongia| Sejongia Yi et al. 2005

1. Infective endocarditis: Streptococcus gallolyticus subsp. gallolyticus is one of the leading causes of infective endocarditis, particularly in individuals with underlying heart conditions or predisposing factors such as damaged heart valves.

2. Colorectal cancer: There is evidence to suggest an association between Streptococcus gallolyticus subsp. gallolyticus infection and colorectal cancer. Individuals with colorectal cancer have been found to have higher rates of colonization with this bacterium compared to healthy individuals.

3. Bacteremia: Streptococcus gallolyticus subsp. gallolyticus can also cause bacteremia, which is the presence of bacteria in the bloodstream. Bacteremia caused by this bacterium is often associated with underlying gastrointestinal conditions, such as inflammatory bowel disease or colorectal cancer.

4. Gastrointestinal infections: In rare cases, Streptococcus gallolyticus subsp. gallolyticus may cause gastrointestinal infections, including diarrhea and abdominal pain, particularly in individuals with compromised immune systems.

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 Chryseobacterium

• 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	0.0667	0.0108	0.003	0.001	0.8169	0.0563	0.4134	0.002 - 0.005	0.001 - 0.0241	-0.0991 - 0.1206	-0.0025 - 0.0095	0.0022	0.0032	247
Medivere	0.8571	0.0026	0.0026	0.0006	0.0043	0.0014	0	0.0017 - 0.0037	0.0009 - 0.0042	-0.0002 - 0.0054	-0.0012 - 0.0067	0.0017	0.0022	6
Thorne	0.9471	0.0087	0.0057	0.0001	0.0919	0.0117	0.7683	0.0039 - 0.0083	0.0012 - 0.0212	-0.0141 - 0.0315	-0.0029 - 0.0151	0.0029	0.0057	179
Thryve	0.0339	0.0063	0.0039	0.0001	0.0273	0.006	1.2188	0.0021 - 0.0097	0.0005 - 0.0164	-0.0054 - 0.018	-0.0092 - 0.021	0.0014	0.0036	42
Vitract	0.015						0	-	-	-	-			12

External Reference Ranges for Chryseobacterium

Chryseobacterium (NCBI 59732) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	1.476621036999859E-05	0.0002627343637868762	0	0
Thorne (20/80%ile)	25.13	54.77	0.0025	0.0055

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Food (excluding seasonings)	Hydrastis canadensis {Goldenseal}	1 Studies recorded. The consensus is Decreases👪, 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 Decreases👪, Click for details.
Probiotics	Limosilactobacillus reuteri {L. Reuteri}	1 Studies recorded. The consensus is Increases📓, Click for details.

Food Groups Containing the Chryseobacterium 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. fruits_and_vegetables : 91.382246% of Highest
3. fermented_legumes : 21.4305214% of Highest
4. fermented_tubers_and_roots : 4.9719563% of Highest
5. dairy : 4.7005107% of Highest
6. meat : 0.9346694% of Highest
7. fermented_fruits_and_vegetables : 0.5210691% of Highest
8. fermented_meat : 0.3940216% of Highest

Foods Containing the Chryseobacterium 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.

Parmigiano Reggiano (Italy) Weight: 3.593 Piedmont hard cheese Weight: 3.214 natural milk culture Weight: 1.264 Campo das Vertentes cheese Weight: 0.8928 Serro cheese, cow milk Weight: 0.7863 Malaysian fermented fish sauce Weight: 0.766 Sausage, Cyprus: Limassol Weight: 0.672 Canastra cheese, cow milk Weight: 0.476 Cheese with dietary fibers Weight: 0.4522 Parmigiano Reggiano dairy Weight: 0.3471 Caciocavallo Silano Weight: 0.3301 Cheese with protective lactobacilli in milk Weight: 0.2974 Passito wine Weight: 0.2773 Trentingrana Cheese (Italy) Weight: 0.2546 Colonial cheese, cow milk Weight: 0.2412 Robiola di Roccaverano Cheese (Italy) Weight: 0.2226 Paipa cheese Weight: 0.2209 Serrano cheese, cow milk Weight: 0.1897 Curd cheese, cow milk Weight: 0.1366 young radish kimchi Weight: 0.1363 Liqvan cheese cheese Weight: 0.1136 tomato sour soup metagenome Weight: 0.1107 Mozzarella cheese Weight: 0.1057 EZ Liqvan cheese cheese farm E Weight: 0.101 Marajó cheese, water buffalo milk + cow milk Weight: 0.09174 Caipira cheese Weight: 0.08668 Cheese, Emmental Weight: 0.08128 Sufu - Formented tofu Weight: 0.07768 Cheese Weight: 0.07704 Dehulled maize dough fermented 12h, Ghana Weight: 0.07266 Pecorino(Italian Cheese) Weight: 0.06932 Surstromming - Fermented Herring (Sweden) Weight: 0.06507 Cheese, Caciocavallo Weight: 0.0627 Beer Sour Flanders Red Ale Weight: 0.05982 Cerrado cheese, cow milk Weight: 0.05754 cow cheese, rind, raw Weight: 0.05521 Arax cheese Weight: 0.05371 Ham fermented for 4 years Weight: 0.04127 DZ Liqvan cheese cheese farm D Weight: 0.03906 Lard Farm Weight: 0.03368 Sausage, Cyprus: Paphos Weight: 0.02838 cow cheese, core, raw Weight: 0.0262 yoghurt fermentation Weight: 0.02583 Chinese fish sauce Weight: 0.0256 Butter cheese, cow milk Weight: 0.02394 cheese with enzymes plus Vibrio casei Weight: 0.02344 Fermented glutinous rice Weight: 0.02276 Greek kefir Weight: 0.01762 Betlehem cheese Weight: 0.01652 Gruyere cheese Weight: 0.01554 Brie cheese Weight: 0.01429 Jarlsberg cheese Weight: 0.0137 Beer American Wild Ale Weight: 0.01356 fermented Hakarl Weight: 0.01274 Sour Meat Weight: 0.01167 Swiss-Dutch-type cheese Weight: 0.005756 Kefir Weight: 0.005637 Fromadzo (Italian Cheese) Weight: 0.004148 Fermented Fabriano-like sausage Weight: 0.003642