Ruoffia tabacinasalis Details: NCBI 87458, low G+C gram-positive [species]

| ATCC 700838| CCUG 30090| CIP 106117| Facklamia sp. CCUG 30090| Facklamia sp. CCUG30090| Facklamia tabacinasalis| Facklamia tabacinasalis Collins et al. 1999

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 Ruoffia tabacinasalis

• 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	0.0194	0.0018	0.001	0.001	0.011	0.0015	1.4943	0.001 - 0.002	0.001 - 0.0035	-0.0012 - 0.0048	-0.0005 - 0.0035	0.0013	0.0015	72
Thryve	0.079	0.0023	0.0019	0.0005	0.016	0.002	0.6561	0.0012 - 0.0026	0.0009 - 0.0053	-0.0016 - 0.0063	-0.0009 - 0.0047	0.0016	0.0019	98

External Reference Ranges for Ruoffia tabacinasalis

Ruoffia tabacinasalis (NCBI 87458) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age

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Foods Containing the Ruoffia tabacinasalis 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.

Soumaintrain Cheese(France) Weight: 9.013 Maroilles (French Cheese) Weight: 4.612 Robiola di Roccaverano Cheese (Italy) Weight: 1.888 Saint Nectaire Cheese (France) Weight: 0.9213 Mont d'Or (France) Weight: 0.142 Munster cheese Weight: 0.09115 Reblochon Cheese (France) Weight: 0.06874 Parmigiano Reggiano dairy Weight: 0.02975 Mozzarella cheese Weight: 0.01888 Cheddar cheese Weight: 0.0138 Gruyere cheese Weight: 0.01018 Brie cheese Weight: 0.008862 yoghurt fermentation Weight: 0.000668814005500326