Hymenobacter Details: NCBI 89966, gram-negative or unknown [genus]

| "Taxeobacter" Reichenbach 1992| Hymenobacter| Hymenobacter Hirsch et al. 1999 emend. Buczolits et al. 2006| Hymenobacter Hirsch et al. 1999 emend. Han et al. 2014| Hymenobacter Hirsch et al. 1999 emend. Reddy 2013| Taxeobacter

1. Gastrointestinal Infections: Aeromonads can cause gastroenteritis, resulting in symptoms such as diarrhea, abdominal pain, nausea, and vomiting. Contaminated water or undercooked seafood, particularly shellfish, can be sources of infection.

2. Wound Infections: Aeromonas species can cause skin and soft tissue infections, especially in individuals with open wounds or cuts exposed to contaminated water. This may result in cellulitis, wound infections, or more severe soft tissue infections.

3. Respiratory Infections: In rare cases, Aeromonads have been associated with respiratory infections, particularly in individuals with pre-existing respiratory conditions.

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 Hymenobacter

• 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	0.6691	0.0087	0.005	0.001	0.475	0.0161	0.6886	0.003 - 0.01	0.001 - 0.0231	-0.0227 - 0.0401	-0.0075 - 0.0205	0.0036	0.0053	2479
BiomeSightRdp	0.2222	0.0018	0.0015	0.001	0.003	0.001	1.0171	0.001 - 0.0028	0.001 - 0.003	-0.0001 - 0.0038	-0.0016 - 0.0054	0.0014	0.0016	6
Thorne	0.9365	0.0065	0.0041	0.0001	0.0878	0.0109	0.6667	0.0023 - 0.0067	0.0007 - 0.016	-0.0148 - 0.0278	-0.0043 - 0.0133	0.0018	0.0038	177
Thryve	0.0524	0.0022	0.002	0.0005	0.0066	0.0013	0.4964	0.0013 - 0.0027	0.001 - 0.0049	-0.0002 - 0.0047	-0.0008 - 0.0048	0.0017	0.0019	65

External Reference Ranges for Hymenobacter

Hymenobacter (NCBI 89966) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	1.6955753380898386E-05	9.824680455494672E-05	0	0
Thorne (20/80%ile)	3.57	110.06	0.0004	0.011

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Prescription - Other	Morphine	1 Studies recorded. The consensus is Decreases👶, Click for details.

Food Groups Containing the Hymenobacter 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_tubers_and_roots : 100% of Highest
2. fruits_and_vegetables : 4.9252543% of Highest

Foods Containing the Hymenobacter 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.

Cider - Dry Weight: 0.2243 Passito wine Weight: 0.1321 Surstromming - Fermented Herring (Sweden) Weight: 0.09553 Beer Sour Flanders Red Ale Weight: 0.06442 Beer Sour Ale Weight: 0.0444 Picual olives Weight: 0.02433 Ham fermented for 4 years Weight: 0.0227 Lard Farm Weight: 0.02152 Fermented glutinous rice Weight: 0.009107 Sausage, Cyprus: Limassol Weight: 0.007761 Gruyere cheese Weight: 0.001412