Olsenella uli Details: NCBI 133926, high G+C gram-positive [species]

Found in Oral Cavity

For the possible significance see Oral bacteria relative abundance in faeces increases due to gut microbiota depletion and is linked with patient outcomes, 2024

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| ATCC 49627| Atopobium uli| CCUG 31166| DSM 7084| JCM 12494| Lactobacillus uli| Lactobacillus uli Olsen et al. 1991| LMG 11480| LMG:11480| Olsenella (Atopobium) uli| Olsenella uli| Olsenella uli (Olsen et al. 1991) Dewhirst et al. 2001 emend. Kraatz et al. 2011| Olsenella uli (Olsen et al. 1991) Dewhirst et al. 2001 emend. Li et al. 2015| VPI D76D-27C

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 Olsenella uli

• 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	0.57			5	600	0	407	88.9	30	162.1	5	600	6.7 %ile	86.7 %ile
biomesight	6.75	0	0	10	3890	0	961	130.6	30	423.9	10	110	0 %ile	100 %ile
thorne	100			1	77	0	67	27.9	20	20.1	4	62	0 %ile	100 %ile
thryve	8.66	0	0	7	4156	0	1254	227.9	59	523.7	0	372	0 %ile	100 %ile
ubiome	0.25			65	4346	0	8139	2205.5	2206	3027.1	65	4346	25 %ile	50 %ile

External Reference Ranges for Olsenella uli

Olsenella uli (NCBI 133926) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
XenoGene	0	100	0	0.01
PrecisionBiome	1.8918119167210534E-05	0.0006047941860742867	0	0
Thorne (20/80%ile)	8.76	31.59	0.0009	0.0032

Statistic by Lab Source for Olsenella uli

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
BiomeSight	6.179 %	0.012 %	0.04 %	283.0	4580
CerbaLab	66.667 %	0.003 %	0.001 %	2.0	3
CosmosId	3.125 %	0.06 %	%	1.0	32
custom	6.757 %	0.001 %	0 %	5.0	74
es-xenogene	37.5 %	0.005 %	0.005 %	12.0	32
Thorne	87.589 %	0.001 %	0.001 %	247.0	282
Thryve	10.39 %	0.171 %	1.043 %	160.0	1540
uBiome	0.249 %	0.221 %	0.303 %	2.0	802

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Diet Style	Amylum {Starch}	1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	dietary fiber	1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	Fiber of Vitis vinifera {Grape Fiber}	1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	Fiber, total dietary	1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	High-fibre diet {Whole food diet}	1 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	2-(3,4-Dihydroxyphenyl)-5,7-dihydroxy-4H-chromen-4-one {Luteolin}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Adeps suillus {Lard}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	fruit	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	fruit/legume fibre	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	henopodium quinoa {Quinoa}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Lonicera periclymenum {Epazote}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Malus domestica {apple}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Morus {Mulberry }	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	pectin {pectin}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Salvia hispanica {Chia Seeds}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Solanum tuberosum {Potatoes}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Zea mays {maize}	2 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.
Herb or Spice	Arthrospira platensis {Spirulina}	1 Studies recorded. The consensus is Increases📓, Click for details.
Miscellaneous, food additives, and other odd items	Cholestyramine,Colesevelam,Colestipol {Bile Acid Sequestrant}	1 Studies recorded. The consensus is Increases📓, Click for details.
Miscellaneous, food additives, and other odd items	Ethyl alcohol {Grain alcohol}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Miscellaneous, food additives, and other odd items	Montmorillonite {Bentonite}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar	fructo-oligosaccharides	1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar	oligosaccharides {oligosaccharides}	1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar	resistant starch	2 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar	ß-glucan {Beta-Glucan}	2 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	bifidobacterium longum {B.Longum }	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	pediococcus acidilactic {RBB9 PEDIOCOCCUS ACIDILACTI}	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.