Lactococcus piscium Details: NCBI 1364, low G+C gram-positive [species]

| ATCC 700018| CCUG 32207| CCUG 32732| CIP 104371| DSM 6634| JCM 11055| Lactococcus piscium| Lactococcus piscium Williams et al. 1990| NCFB 2778| NCIMB 13196| strain HRIA 68

1. Environmental Role: Flavobacterium aquatile and other members of the genus Flavobacterium are known for their diverse metabolic capabilities and their ability to degrade complex organic compounds in aquatic environments. They contribute to nutrient cycling, organic matter decomposition, and the maintenance of ecosystem balance in freshwater and marine habitats.

2. Biotechnological Applications: Some Flavobacterium species, including Flavobacterium aquatile, have been studied for their potential biotechnological applications, particularly in the fields of wastewater treatment, bioremediation, and aquaculture. They may have roles in the degradation of pollutants and the production of enzymes or bioactive compounds with industrial or environmental significance.

3. Rare Human Infections: While Flavobacterium aquatile is not considered a common human pathogen, there have been rare reports of infections in humans, typically associated with immunocompromised individuals or those with underlying medical conditions. In such cases, Flavobacterium aquatile infections may present as opportunistic infections, such as wound infections, bacteremia, or urinary tract infections.

4. Prevention: Preventive measures to minimize the risk of infections with Flavobacterium aquatile or other environmental bacteria include maintaining good hygiene practices, avoiding exposure to contaminated water sources, and implementing proper wound care and infection control measures, particularly in healthcare settings.

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 Lactococcus piscium

• 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	0.18			6	100	0	120	36.5	20	42.8	6	100	16.7 %ile	66.7 %ile
biomesight	0.08			30	40	21	49	35	35	7.1	30	40	25 %ile	50 %ile
thorne	10.34			1	7	0	10	3	1	3.5	1	7	20 %ile	60 %ile

External Reference Ranges for Lactococcus piscium

Lactococcus piscium (NCBI 1364) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	1.7706355720292777E-05	0.00024370498431380838	0	0

Statistic by Lab Source for Lactococcus piscium

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
BiomeSight	0.068 %	0.003 %	0.001 %	3.0	4436
CerbaLab	33.333 %	0.001 %	%	1.0	3
es-xenogene	9.375 %	0.005 %	0.005 %	3.0	32
Thorne	12.868 %	0 %	0 %	35.0	272

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	Genista tinctoria {Genistein}	1 Studies recorded. The consensus is Increases📓, Click for details.
Amino Acid and similar	Nattokinase {Natto}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Common and OTC Supplements	colostrum	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	Amylum {Starch}	1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	dietary fiber	3 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	Fiber, total dietary	3 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	high-fat diets	4 Studies recorded. The consensus is Decreases📓, Click for details.
Diet Style	High-fibre diet {Whole food diet}	2 Studies recorded. The consensus is Decreases📓, Click for details.
Diet Style	high-saturated fat diet	2 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	hypocaloric hyperproteic diet	2 Studies recorded. The consensus is Decreases📓, Click for details.
Diet Style	ketogenic diet	1 Studies recorded. The consensus is Decreases📓, Click for details.
Diet Style	Slow digestible carbohydrates. {Low Glycemic}	4 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	Traditional Mediterranean diet {Mediterranean diet}	2 Studies recorded. The consensus is Decreases📓, Click for details.
Diet Style	whole-grain diet	2 Studies recorded. The consensus is Increases📓, Click for details.
Drug or "Non-drug"	2-(Dimethylamino)-2-phenylbutyl 3,4,5-trimethoxybenzoate {Trimebutine}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Flavonoids, Polyphenols etc	Camellia sinensis {oolong tea}	1 Studies recorded. The consensus is Increases📓, Click for details.
Flavonoids, Polyphenols etc	polyphenols	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	A dairy product produced by coagulation of the milk protein casein {Cheese}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	A2 variant of beta-casein {A2 Milk}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Adeps suillus {Lard}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Agaricus bisporus {White button mushrooms}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Amorphophallus konjac {Konjaku flour}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Arctium lappa {Burdock Root}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Avena sativa {Oats}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Avena sativa x Hordeum vulgare {barley,oat}	2 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Bovine Milk Products {Dairy}	5 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Caffeine	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)	Coffee	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Cola aspartame {Diet Cola}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Curcuma longa {Turmeric}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	fat	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	fruit	2 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	fruit/legume fibre	2 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Helianthus annuus {Sunflower}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	high-fat sucrose	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Hordeum vulgare {Barley}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	isoflavones {Dietary phytoestrogens}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	kefir	2 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Morus {Mulberry }	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	olive oil {olive oil}	2 Studies recorded. The consensus is Decreases📓, 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)	pectin {pectin}	2 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Phaseolus vulgaris {Boston bean}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Pulses, Beans	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Punica granatum {pomegranate}	2 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	red wine	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	soy	2 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	vegetable	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	wheat	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 (excluding seasonings)	β-lactoglobulin {Whey}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food Preservatives	2-Aminopentanedioic acid {glutamate}	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	Bixa orellana {annatto }	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	Cinnamomum zeylanicum {Ceylon Cinnamon}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	Curcuma amada {Mango ginger}	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	Diferuloylmethane {Curcumin}	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	gynostemma pentaphyllum {Jiaogulan}	3 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	Monascus purpureus x Oryza sativa {Red yeast rice}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	Vanillin {Vanilla}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	Zingiber officinale Roscoe {ginger}	1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar	(2->1)-beta-D-fructofuranan {Inulin}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar	Acacia senegal {gum arabic}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar	arabinogalactan {arabinogalactan}	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 Decreases📓, Click for details.
Prebiotics and similar	oligosaccharides {oligosaccharides}	2 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar	resistant starch	1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar	ß-glucan {Beta-Glucan}	4 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	polymannuronic acid	1 Studies recorded. The consensus is Increases📓, Click for details.
Prescription - Other	rebamipide,(prescription)	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	Akkermansia muciniphila {Pendulum Probiotic}	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	aspergillus oryzae {koji}	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	bacillus	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	bacillus subtilis {B.Subtilis }	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	bacillus,lactobacillus,streptococcus,saccharomyces probiotic	3 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	Brevibacillus laterosporus {B. laterosporus }	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	Clostridium butyricum MIYAIRI 588 {Miyarisan}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	Lacticaseibacillus paracasei {L.paracasei}	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	Lactobacillus kefiranofaciens {Kefir Probiotic}	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	lactobacillus paracasei,lactobacillus acidophilus,bifidobacterium animalis	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	lactobacillus rhamnosus gg	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	lactobacillus rhamnosus gg,bifidobacterium animalis lactis ,lactobacillus paracasei {cvs maximum strength probiotic}	2 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	Lactococcus lactis {Streptococcus lactis}	3 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	Ligilactobacillus salivarius {L. salivarius}	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	Saccharomyces cerevisiae var boulardii {S. boulardii}	2 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	Vsl#3 {Visibiome}	1 Studies recorded. The consensus is Increases📓, Click for details.
Sugar and similar	d-galactose {milk sugar}	1 Studies recorded. The consensus is Increases📓, Click for details.
Sugar and similar	raffinose {sugar beet}	1 Studies recorded. The consensus is Increases📓, Click for details.
Sugar and similar	steviol glycosides {Stevia}	1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar	alpha-tocopherol {Vitamin E}	2 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	Selenomethionine {Selenium supplement}	1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar	vitamin d	2 Studies recorded. The consensus is Decreases📓, Click for details.

Foods Containing the Lactococcus piscium 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.

natural milk culture Weight: 2.481 Robiola di Roccaverano Cheese (Italy) Weight: 1.107 Mozzarella cheese Weight: 0.6001 Caciocavallo Silano Weight: 0.2103 horse sausage Weight: 0.09039 dry-fermented sausage treated with sodium nitrite Weight: 0.06558 dry-fermented sausage treated with grape seed extract Weight: 0.04048 Kefir Weight: 0.03115 Chorizo Weight: 0.02185 wild boar sausage Weight: 0.01698 Greek kefir Weight: 0.003978 yoghurt fermentation Weight: 0.003351