Halomonadaceae Details: NCBI 28256, gram-negative or unknown [family]

| Alcanivorax/Fundibacter group| gamma-3 proteobacteria| Halomonadaceae| Halomonadaceae Franzmann et al. 1989 emend. Ben Ali Gam et al. 2007| Halomonadaceae Franzmann et al. 1989 emend. Dobson and Franzmann 1996| Halomonadaceae Franzmann et al. 1989 emend. Ntougias et al. 2007

1. Salt Tolerance: Halomonadaceae bacteria are adapted to high-salt conditions, and they often have mechanisms to maintain osmotic balance in saline environments. This characteristic makes them well-suited for environments with elevated salt concentrations.

2. Biotechnological Applications: Some Halomonadaceae bacteria have been studied for their potential biotechnological applications. For example, certain species are known for their ability to produce enzymes or metabolites that may be useful in industrial processes.

3. Environmental Impacts: In saline environments, Halomonadaceae bacteria contribute to nutrient cycling and play a role in microbial communities. Their activities in these ecosystems are essential for the overall functioning of saline environments.

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 Halomonadaceae

• 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	1.19			9	700	0	447	107	30	173.5	0	166	0 %ile	100 %ile
biomesight	35.46	0	20	10	160	0	139	39.7	30	50.4	10	50	0 %ile	97.5 %ile
thorne	100			32	324	0	234	96.6	62	69.9	38	176	0 %ile	100 %ile
thryve	41.79	0	23	1	539	0	1624	137.8	34	758.4	8	128	0 %ile	96.8 %ile

External Reference Ranges for Halomonadaceae

Halomonadaceae (NCBI 28256) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	1.4315799489850178E-05	7.255241507664323E-05	0	0
Thorne (20/80%ile)	32.86	70.27	0.0033	0.007

Statistic by Lab Source for Halomonadaceae

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
BiomeSight	38.151 %	0.004 %	0.005 %	1692.0	4435
BiomeSightRdp	29.032 %	0.001 %	0.001 %	9.0	31
bugspeak	100 %	0.005 %	%	1.0	1
CerbaLab	66.667 %	0.002 %	0.001 %	2.0	3
CosmosId	3.125 %	0.001 %	%	1.0	32
custom	5.479 %	0.003 %	0 %	4.0	73
es-xenogene	15.625 %	0.039 %	0.024 %	5.0	32
Medivere	37.5 %	0.008 %	0.002 %	3.0	8
SequentiaBiotech	5.714 %	0.019 %	0.009 %	2.0	35
Thorne	92.647 %	0.004 %	0.004 %	252.0	272
Thryve	40 %	0.012 %	0.066 %	614.0	1535
Tiny	14.286 %	0.003 %	%	1.0	7
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
Common and OTC Supplements	3,3',4',5,7-pentahydroxyflavone {Quercetin}	1 Studies recorded. The consensus is Increases👪, Click for details.
Diet Style	dietary fiber	2 Studies recorded. The consensus is Increases👪📓, Click for details.
Diet Style	Fiber, total dietary	2 Studies recorded. The consensus is Increases👪📓, Click for details.
Diet Style	High-fibre diet {Whole food diet}	2 Studies recorded. The consensus is Increases👪📓, Click for details.
Diet Style	Slow digestible carbohydrates. {Low Glycemic}	1 Studies recorded. The consensus is Increases📓, 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.
Flavonoids, Polyphenols etc	resveratrol-pterostilbene x Quercetin {quercetin x resveratrol}	1 Studies recorded. The consensus is Increases👪, Click for details.
Food (excluding seasonings)	blueberry	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	fruit	2 Studies recorded. The consensus is Increases👪📓, Click for details.
Food (excluding seasonings)	fruit/legume fibre	2 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)	Hibiscus {Rose mallow}	1 Studies recorded. The consensus is Increases👪, Click for details.
Food (excluding seasonings)	olive oil {olive oil}	1 Studies recorded. The consensus is Increases👪, Click for details.
Prescription - Other	helminth infection (prescription)	1 Studies recorded. The consensus is Increases👪, Click for details.

Foods Containing the Halomonadaceae 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.

Saint Nectaire Cheese (France) Weight: 0.8324 Soumaintrain Cheese(France) Weight: 0.4587 Livarot (French Cheese) Weight: 0.3081 Caipira cheese Weight: 0.04367 Chinese fish sauce Weight: 0.02247 Serro cheese, cow milk Weight: 0.01627 Curd cheese, cow milk Weight: 0.01565 Malaysian fermented fish sauce Weight: 0.01432 Epoisses (French Cheese) Weight: 0.01337 Korean soy sauce Sunchang ganjang 180-10 1 Weight: 0.01205 Sausage, Cyprus: Limassol Weight: 0.007576 Aloreña olives Weight: 0.006863 Butter cheese, cow milk Weight: 0.006204 Campo das Vertentes cheese Weight: 0.002627 Lard Farm Weight: 0.001661