Bacillus Details: NCBI 55087, gram-negative or unknown [genus]

| Bacillus

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.

Visuals of Interactions with other bacteria of the same rank

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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 Bacillus

• Frequency - how often do samples show this bacteria
• UD - An alternative statistical algorithm (which factors in the frequency)
• Kaltoft-Moldrup Heuristic Using uploaded data
• Lab Low and High are calculated using the formula that most labs use: Mean - 2 Standard Deviation to Mean + 2 Standard Deviation

These are values that are computed from lab specific samples (Patent Pending)

Lab	Frequency	UD-Low	UD-High	KM Low	KM High	Lab Low	Lab High	Mean	Median	Standard Deviation	Box Plot Low	Box Plot High	KM Percentile Low	KM Percentile High
Other Labs	0.09			174	685	0	1138	429.5	430	361.3	174	685	25 %ile	50 %ile
biomesight	0.29			10	313	0	280	64.7	30	110	10	313	11.1 %ile	77.8 %ile
thryve	0.54			13	118	0	117	44.7	34	37.1	13	118	12.5 %ile	75 %ile

External Reference Ranges for Bacillus

Bacillus (NCBI 55087) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
Lab Teletest	0	500	0	0.05

Statistic by Lab Source for Bacillus

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
BiomeSight	0.158 %	0.006 %	0.011 %	7.0	4435
Medivere	12.5 %	0.017 %	%	1.0	8
SequentiaBiotech	2.857 %	0.069 %	%	1.0	35
Thorne	47.426 %	0.017 %	0.014 %	129.0	272
Thryve	0.391 %	0.004 %	0.004 %	6.0	1535

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Amino Acid and similar	2-Amino-5-(carbamoylamino)pentanoic acid {Citrulline}	1 Studies recorded. The consensus is Increases👶, Click for details.
Amino Acid and similar	2-hydroxyethyl)trimethylazanium {choline}	1 Studies recorded. The consensus is Increases👶, Click for details.
Amino Acid and similar	3,5,7-trihydroxy-2-(4-hydroxyphenyl)chromen-4-one {kaempferol}	1 Studies recorded. The consensus is Increases👶, Click for details.
Diet Style	dietary fiber	1 Studies recorded. The consensus is Increases👶, Click for details.
Diet Style	Fiber, total dietary	1 Studies recorded. The consensus is Increases👶, Click for details.
Diet Style	high-fat diets	1 Studies recorded. The consensus is Decreases👶, Click for details.
Diet Style	High-fibre diet {Whole food diet}	1 Studies recorded. The consensus is Increases👶, Click for details.
Diet Style	High-protein diet {Atkins low-carbohydrate diet}	1 Studies recorded. The consensus is Increases👶, Click for details.
Diet Style	Slow digestible carbohydrates. {Low Glycemic}	2 Studies recorded. The consensus is Decreases👶, Click for details.
Flavonoids, Polyphenols etc	2-(3,4-Dihydroxyphenyl)-3,7-dihydroxychromen-4-one {Fisetin}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Flavonoids, Polyphenols etc	Grape Polyphenols {Grape Flavonoids}	1 Studies recorded. The consensus is Increases👶, Click for details.
Flavonoids, Polyphenols etc	polyphenols	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Brassica oleracea var. italica {Broccoli}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	Ceratonia siliqua {carob}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Citrus aurantiifolia {Lime}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Citrus limon {Lemon}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	fruit	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	fruit/legume fibre	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Glycine max {Doenjang}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	grapes	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Grifola frondosa {Hen of the Woods Mushroom}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Hordeum vulgare {Barley}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	kefir	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	Linum usitatissimum {Flaxseed}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Oryza sativa {Rice}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Outer Layers of Triticum aestivum {Wheat Bran}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Sulforaphane {Dark Greens}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	wheat	1 Studies recorded. The consensus is Increases👶, Click for details.
Food Preservatives	Disodium fumarate {Fumaric acid disodium salt}	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	Codonopsis pilosula {Dangshen}	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	Crataegus {Hawthorn}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	Menta × piperita {peppermint}	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	Metha family {Mint}	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	Zingiber officinale Roscoe {ginger}	1 Studies recorded. The consensus is Increases👶, Click for details.
Miscellaneous, food additives, and other odd items	cholic,taurocholic ,chenodeoxycholic,glycocholic acids {Bile supplements}	1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar	Human milk oligosaccharides (prebiotic, Holigos, Stachyose)	1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar	oligosaccharides {oligosaccharides}	1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar	ß-glucan {Beta-Glucan}	1 Studies recorded. The consensus is Increases👶, Click for details.
Prescription - Other	Enterococcus faecalis {Streptococcus faecalis}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Prescription - Other	metformin (prescription)	1 Studies recorded. The consensus is Increases👶, Click for details.
Prescription - Other	Morphine	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	bacillus	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	Bacillus pumilus {B. pumilus}	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	bacillus subtilis {B.Subtilis }	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	bacillus,lactobacillus,streptococcus,saccharomyces probiotic	2 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics	Lactobacillus plantarum {L. plantarum}	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	Limosilactobacillus reuteri {L. Reuteri}	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	Vsl#3 {Visibiome}	1 Studies recorded. The consensus is Increases👶, Click for details.
Vitamins, Minerals and similar	ascorbic acid {Vitamin C}	1 Studies recorded. The consensus is Increases👶, Click for details.
Vitamins, Minerals and similar	Silver nanoparticles {Colloidal silver}	1 Studies recorded. The consensus is Increases👶, Click for details.
Vitamins, Minerals and similar	Zinc {Zinc Supplements}	2 Studies recorded. The consensus is Decreases👶, Click for details.

Foods Containing the Bacillus 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.

Dawadawa, Ghana Weight: 27.83 Douchi Weight: 26.93 traditional kefir Weight: 14.34 Kokonte, Ghana Weight: 9.618 Fermented glutinous rice Weight: 7.234 backslopped kefir Weight: 4.523 Boule d'akassa (Burkina Faso) Weight: 4.449 Cheese with dietary fibers Weight: 4.419 Motoho fermented 72h, South Africa Weight: 3.586 Cassava dough, Ghana Weight: 3.372 Ham fermented for 4 years Weight: 3.06 Malaysian fermented fish sauce Weight: 2.25 Ghee, Uganda Weight: 2.152 Cheese Weight: 2.073 Dehulled maize dough fermented 12h, Ghana Weight: 1.917 Mawe from sorghum fermented 48h, Benin Weight: 1.907 Dehulled maize dough, Ghana Weight: 1.895 Teff dough fermented Weight: 1.843 Palm wine Weight: 1.835 Wara, Nigeria Weight: 1.774 Nunu, Ghana Weight: 1.657 Kwerionik, Uganda Weight: 1.649 Marajó cheese, water buffalo milk + cow milk Weight: 1.497 Butter cheese, cow milk Weight: 1.494 Sufu - Formented tofu Weight: 1.422 Tej, Ethiopia Weight: 1.389 Fermented finger millet Weight: 1.354 Millet dough(Ghana) Weight: 1.324 Fura, Ghana Weight: 1.216 Mawe from sorghum fermented 12h, Benin Weight: 1.054 Maize dough, Ghana Weight: 1.03 Nono, Nigeria Weight: 0.9707 Brie cheese Weight: 0.7989 tomato sour soup metagenome Weight: 0.7852 Obushera, Uganda Weight: 0.7713 Gappal seche, Burkina Faso Weight: 0.6878 Tonton, Uganda Weight: 0.6666 Ogi from sorghum, Nigeria Weight: 0.6382 Ogi from maize, Nigeria Weight: 0.5954 Mawe from maize fermented 48h, Benin Weight: 0.5776 Passito wine Weight: 0.5712 Mawe from maize fermented 12h, Benin Weight: 0.5078 Curd cheese, cow milk Weight: 0.4789 Serro cheese, cow milk Weight: 0.4102 Colonial cheese, cow milk Weight: 0.3288 Korean soy sauce Choongju ganjang 180-4 1 Weight: 0.2463 Korean soy sauce Hadong ganjang 180-2 1 Weight: 0.222 Serrano cheese, cow milk Weight: 0.219 BZ Liqvan cheese cheese farm B Weight: 0.1958 Portuguese Painho de Porco Iberico fermented sausages Weight: 0.1693 Surstromming - Fermented Herring (Sweden) Weight: 0.1668 Beer Weight: 0.1484 Trentingrana Cheese (Italy) Weight: 0.1354 Sausage, Cyprus: Limassol Weight: 0.1333 dry-fermented sausage treated with grape seed extract Weight: 0.1296 Canastra cheese, cow milk Weight: 0.1261 DZ Liqvan cheese cheese farm D Weight: 0.1259 Lard Farm Weight: 0.1259 kefir drink culture Weight: 0.1241 Cheese with protective lactobacilli in milk Weight: 0.1165 Chorizo Weight: 0.1153 Korean soy sauce Sunchang ganjang 180-10 1 Weight: 0.1024 IPM milk culture Weight: 0.1013 Beer Brett Beer Weight: 0.09405 Korean soy sauce Gongju ganjang 180-9 1 Weight: 0.08037 Piedmont hard cheese Weight: 0.07924 EZ Liqvan cheese cheese farm E Weight: 0.07259 Chinese fish sauce Weight: 0.07082 yoghurt fermentation Weight: 0.07024 Caipira cheese Weight: 0.06763 Mozzarella cheese Weight: 0.05848 fermented Hakarl Weight: 0.05086 Parmigiano Reggiano dairy Weight: 0.04463 Cheese, Emmental Weight: 0.04371 dry-fermented sausage treated with chestnut extract Weight: 0.03981 Cerrado cheese, cow milk Weight: 0.03911 dry-fermented sausage treated with sodium nitrite Weight: 0.03609 Sour Meat Weight: 0.03447 Munster cheese Weight: 0.03398 Ayran Weight: 0.03341 suero costeño cheese (Columbia) Weight: 0.0289 Liqvan cheese cheese Weight: 0.02485 chive kimchi Weight: 0.02274 Smoked Swiss cheese(USA) Weight: 0.02024 Epoisses (French Cheese) Weight: 0.01948 cabbage kimchi 30day, CK30 Weight: 0.01846 Cheddar cheese Weight: 0.0155 Sausage, Cyprus: Paphos Weight: 0.01273 Robiola di Roccaverano Cheese (Italy) Weight: 0.01058 Pinot noir soaked Cheddar cheese Weight: 0.009064 Stinky beans Inoculated fermentation L. plantarum sampling time 15 replicate 1 sample type bean Weight: 0.008744 Smoked Cheddar cheese(USA) Weight: 0.008621 Stinky beans spontaneous fermentation sampling time 15 replicate 1 sample type bean Weight: 0.005021