Hyphomicrobiales Details: NCBI 356, gram-negative or unknown [order]

| alpha-2 proteobacteria| Hyphomicrobiales| Hyphomicrobiales Douglas 1957| rhizobacteria| Rhizobiaceae group| Rhizobiales| Rhizobiales Kuykendall 2006

1. Nitrogen Fixation:

   • Some bacteria within the order Hyphomicrobiales are involved in nitrogen fixation. Nitrogen-fixing bacteria play a crucial role in converting atmospheric nitrogen into a form that plants can use. This process is essential for the nitrogen cycle and the growth of plants.

2. Methane Oxidation:

   • Certain members of Hyphomicrobiales are involved in methane oxidation, a process that contributes to the removal of methane, a potent greenhouse gas, from the environment.

3. Wastewater Treatment:

   • Some species within Hyphomicrobiales are used in wastewater treatment processes. They play a role in breaking down organic matter and participating in the purification of water.

4. Role in Symbiotic Relationships:

   • Some bacteria in the order Hyphomicrobiales may form symbiotic relationships with plants or other organisms, influencing nutrient cycling and availability.

5. Limited Pathogenicity:

   • Generally, bacteria within Hyphomicrobiales are not known for causing diseases in humans. Instead, they are more commonly associated with environmental processes and interactions.

Visuals of Interactions with other bacteria of the same rank

A lot more information is available when you are logged in and raise the display level

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 Hyphomicrobiales

• 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	2.25	0	0	1	287140	0	101204	13254.9	181	44872.2	0	5199	0 %ile	100 %ile
biomesight	67.1	0	40	10	850	0	3324	223.6	40	1581.8	0	120	3.6 %ile	97.2 %ile
thorne	100			184	1655	0	1458	674.1	476	399.8	312	1200	0 %ile	100 %ile
thryve	58.3	0	33	12	12748	0	20964	1642	37	9858.1	5	161	7 %ile	97.4 %ile
ubiome	9.51	0	0	19	5611	0	1702	293.6	86	718.3	0	280	0 %ile	100 %ile

External Reference Ranges for Hyphomicrobiales

Hyphomicrobiales (NCBI 356) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	2.1085414118715562E-05	0.0004975090851075947	0	0

Statistic by Lab Source for Hyphomicrobiales

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
AmericanGut	13.333 %	0.599 %	0.829 %	2.0	15
BiomeSight	72.857 %	0.014 %	0.104 %	3307.0	4539
BiomeSightRdp	54.839 %	1.929 %	4.044 %	17.0	31
bugspeak	100 %	0.121 %	%	1.0	1
CerbaLab	66.667 %	0 %	0 %	2.0	3
custom	12.329 %	0.004 %	0.005 %	9.0	73
es-xenogene	43.75 %	2.148 %	7.649 %	14.0	32
Medivere	87.5 %	2.673 %	3.394 %	7.0	8
SequentiaBiotech	42.857 %	1.145 %	3.058 %	15.0	35
Thorne	95.018 %	0.048 %	0.068 %	267.0	281
Thryve	54.841 %	0.179 %	1.099 %	844.0	1539
Tiny	9.091 %	0.009 %	%	1.0	11
uBiome	9.375 %	0.029 %	0.072 %	75.0	800
vitract	100 %	0.002 %	0.001 %	2.0	2

To see medical conditions associated you may be logged in

And display level must be raised above public.

I would like to know what can change the quality that I have

• If I want to know that a substance also changes, then I just click on it
• If I want to know which study this information comes from, then I just clink in increases or decreases

Data Contradictions — Limits of Certainity

To get the list of studies, you must be logged in and raise your display level.

🧙? Search Hints:

General Substance	Specific Substance	Effect
Amino Acid and similar	3β-hydroxyurs-12-en-28-oic acid {Ursolic acid}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Antibiotics, Antivirals etc	azithromycin,[CFS]	1 Studies recorded. The consensus is Increases👪, Click for details.
Common and OTC Supplements	long-term, moderate-intensity exercise {exercise}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Diet Style	dietary fiber	1 Studies recorded. The consensus is Decreases📓, Click for details.
Diet Style	Fiber, total dietary	1 Studies recorded. The consensus is Decreases📓, Click for details.
Diet Style	high-fat diets	1 Studies recorded. The consensus is Increases👪, Click for details.
Diet Style	High-fibre diet {Whole food diet}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Diet Style	Slow digestible carbohydrates. {Low Glycemic}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Flavonoids, Polyphenols etc	Humulus lupulus compound {Xanthohumol}	1 Studies recorded. The consensus is Decreases👪, Click for details.
Food (excluding seasonings)	fruit	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	fruit/legume fibre	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Hericium erinaceus {Lion's Mane Mushroom }	1 Studies recorded. The consensus is Increases👪, Click for details.
Food (excluding seasonings)	Humulus lupulus {Hops}	1 Studies recorded. The consensus is Decreases👪, Click for details.
Food (excluding seasonings)	Malus domestica {apple}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Nicotine, Nicotine Patch	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	nuts	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	Sodium Chloride {Salt}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	walnuts	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	β-lactoglobulin {Whey}	1 Studies recorded. The consensus is Increases📓, Click for details.
Miscellaneous, food additives, and other odd items	Chlorine Dioxide Solution {CDS}	1 Studies recorded. The consensus is Decreases👪, Click for details.
Prescription - Other	amlodipine,(prescription)	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	Escherichia coli Nissle 1917 {Mutaflor}	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	Latilactobacillus sakei {Lactobacillus sakei}	1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar	vitamin d	1 Studies recorded. The consensus is Increases👶, Click for details.

Food Groups Containing the Hyphomicrobiales 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. fruits_and_vegetables : 100% of Highest
2. fermented_legumes : 5.5350618% of Highest
3. fermented_tubers_and_roots : 1.4973193% of Highest
4. fermented_fruits_and_vegetables : 1.1993349% of Highest
5. fish : 0.8345948% of Highest
6. fermented_beverages : 0.6446407% of Highest
7. alcohol : 0.4075049% of Highest
8. dairy : 0.1525828% of Highest
9. fermented_meat : 0.0400007% of Highest

Foods Containing the Hyphomicrobiales 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.

Cheese Weight: 0.08372 Gruyere cheese Weight: 0.03507 Fromadzo (Italian Cheese) Weight: 0.02904 Ham fermented for 4 years Weight: 0.02774 Lard Farm Weight: 0.02236 Cheddar cheese Weight: 0.01296 Caipira cheese Weight: 0.009613 Marajó cheese, water buffalo milk + cow milk Weight: 0.006877 Trentingrana Cheese (Italy) Weight: 0.006134 Chinese fish sauce Weight: 0.005093 Brie cheese Weight: 0.004749 Greek style fermented table olives, Table Olives Kalamata Weight: 0.004609 Swiss-Dutch-type cheese Weight: 0.003912 Sausage, Cyprus: Limassol Weight: 0.003748 Cheese with dietary fibers Weight: 0.002754 fermented Hakarl Weight: 0.002533 Sausage, Cyprus: Paphos Weight: 0.002303 Arax cheese Weight: 0.002204 yoghurt fermentation Weight: 0.002132 Curd cheese, cow milk Weight: 0.002004