Leuconostoc fallax Details: NCBI 1251, low G+C gram-positive [species]

| ATCC 700006| CCUG 30061| CIP 104855| DSM 20189| JCM 9694| KCTC 3537| Leuconostoc fallax| Leuconostoc fallax Martinez-Murcia and Collins 1992| LMG 13177| LMG:13177

1. Fermentation:

   • Leuconostoc fallax, like other species in the Leuconostoc genus, is known for its ability to ferment sugars. It plays a role in the fermentation of various foods, contributing to the production of lactic acid, carbon dioxide, and other metabolites.

2. Foods:

   • Leuconostoc fallax can be found in a variety of fermented foods, including certain dairy products, vegetables, and sourdough bread. Its presence is often associated with the production of desirable flavors and textures in these foods.

3. Probiotic Potential:

   • Some lactic acid bacteria, including certain Leuconostoc species, are considered probiotic, meaning they may confer health benefits to the host. Probiotics are known for their potential to support gut health and immune function.

4. Limited Pathogenicity:

   • Generally, lactic acid bacteria, including Leuconostoc species, are considered safe and are not known for causing infections in humans. They are part of the natural microbiota of various foods and are used in food fermentation processes.

5. Functional Foods:

   • Some researchers are exploring the potential of Leuconostoc species, along with other lactic acid bacteria, for the development of functional foods that may have health-promoting properties.

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 Leuconostoc fallax

• 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	26.17	0	16	1	206	0	318	61.6	35	130.9	5	99	0 %ile	96.6 %ile
thryve	54.06	0	28	10	206	0	302	60.4	36	123.3	4	100	5.2 %ile	96.8 %ile
ubiome	0.13			0	1094			1094	1094		1094	1094	0 %ile	99 %ile

External Reference Ranges for Leuconostoc fallax

Leuconostoc fallax (NCBI 1251) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age

Statistic by Lab Source for Leuconostoc fallax

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
Thryve	53.662 %	0.005 %	0.011 %	828.0	1543
uBiome	0.125 %	0.109 %	%	1.0	802

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Food (excluding seasonings)	Bovine Milk Products {Dairy}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Brassica oleracea var. italica {Broccoli}	1 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)	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)	Fermented Brassica oleracea {Sauerkraut}	2 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	oolong teas	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Propolis {Bee glue}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	tea	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	Azadirachta indica {Neem}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	Camellia Linnaeus {camellia}	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	rosmarinus officinalis {rosemary}	2 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	Schinus molle {Peruvian pepper}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	Lactobacillus plantarum {L. plantarum}	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 Leuconostoc fallax 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.

Malaysian fermented fish sauce Weight: 0.03946 Sufu - Formented tofu Weight: 0.02106