Desulfomicrobiaceae Details: NCBI 213116, gram-negative or unknown [family]

| Desulfomicrobiaceae| Desulfomicrobiaceae Kuever et al. 2006 emend. Watanabe et al. 2015

1. Cheese Ripening:

   • Brevibacterium linens, a species within the genus, is well-known for its role in the ripening of certain types of cheeses. It contributes to the characteristic flavors and aromas of these cheeses.

2. Environmental Distribution:

   • Brevibacterium species are found in diverse environments, including soil, water, and the skin of humans and other animals. They are part of the natural microbial communities in these environments.

3. Biodegradation:

   • Some Brevibacterium species have been studied for their ability to degrade organic compounds. They play a role in biodegradation processes and contribute to environmental cycling of nutrients.

4. Skin Microbiota:

   • Brevibacterium species are part of the human skin microbiota. They are typically present on the skin's surface and are involved in the complex microbial communities that inhabit various body sites.

5. No Known Pathogenicity:

   • Generally, Brevibacterium species are not considered pathogenic to humans. They are more often studied for their ecological roles, applications in food production, and contributions to microbial communities.

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 Desulfomicrobiaceae

• 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	0.97			3	790	0	414	84.3	25	168.2	0	170	0 %ile	100 %ile
biomesight	5.36	0	0	10	150	0	91	34.4	20	29.1	20	60	0 %ile	100 %ile
thorne	100			2	45	0	33	13.8	13	9.6	0	21	0 %ile	100 %ile
thryve	22.92	0	15	1	3777	0	1125	248.8	68	447	0	390	0 %ile	100 %ile

External Reference Ranges for Desulfomicrobiaceae

Desulfomicrobiaceae (NCBI 213116) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	1.7272812328883447E-05	6.25252359895967E-05	0	0
Thorne (20/80%ile)	6.87	23.52	0.0007	0.0024

Statistic by Lab Source for Desulfomicrobiaceae

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
BiomeSight	6.061 %	0.003 %	0.003 %	282.0	4653
BiomeSightRdp	19.355 %	0.015 %	0.031 %	6.0	31
CerbaLab	66.667 %	0.006 %	0.008 %	2.0	3
custom	11.842 %	0.002 %	0.001 %	9.0	76
es-xenogene	65.625 %	0.005 %	0.006 %	21.0	32
Thorne	83.045 %	0.001 %	0.001 %	240.0	289
Thryve	20.091 %	0.024 %	0.044 %	310.0	1543
vitract	50 %	0.003 %	%	1.0	2

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Flavonoids, Polyphenols etc	Camellia sinensis {oolong tea}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Bovine Milk Products {Dairy}	1 Studies recorded. The consensus is Increases👪, Click for details.
Food (excluding seasonings)	Orange Juice	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	yogurt	1 Studies recorded. The consensus is Increases👪, Click for details.
Food Preservatives	Polyethylene oxide sorbitan mono-oleate {Polysorbate 80}	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	allium sativum {garlic}	1 Studies recorded. The consensus is Increases👪, Click for details.
Herb or Spice	gynostemma pentaphyllum {Jiaogulan}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	Pulvis ledebouriellae compositae {Bofutsushosan}	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	Lactobacillus delbrueckii subsp. bulgaricus {L bulgaricus}	1 Studies recorded. The consensus is Increases👪, Click for details.
Probiotics	Probiotic Mixture 1 {Japanese Vet Probiotic}	1 Studies recorded. The consensus is Increases👪, Click for details.
Probiotics	Probiotic Mixture 2 {Vetafarm Probotic}	1 Studies recorded. The consensus is Increases👪, Click for details.