Senegalimassilia anaerobia Details: NCBI 1473216, high G+C gram-positive [species]

| "Senegalemassilia anaerobia" Lagier et al. 2013| CSUR P147| DSM 25959| Senegalemassilia anaerobia| Senegalimassilia anaerobia| Senegalimassilia anaerobia corrig. Lagier et al. 2014| strain JC110

1. Invasive Infections: Streptococcus constellatus has been associated with various invasive infections, such as abscesses, septicemia, and endocarditis. Infections can occur in multiple body sites, including the oral cavity, respiratory tract, and abdomen.

2. Abscess Formation: The bacterium has been linked to the formation of abscesses, particularly in areas such as the brain, liver, and abdomen.

3. Respiratory Infections: Streptococcus constellatus is part of the normal flora of the upper respiratory tract, and it has been implicated in respiratory infections, including pneumonia.

4. Bacteremia: In some cases, Streptococcus constellatus can cause bacteremia, where the bacteria enter the bloodstream, potentially leading to systemic infections.

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 Senegalimassilia anaerobia

• 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	0.71			20	5147	0	3660	886.7	173	1414.9	20	5147	0 %ile	100 %ile
thryve	32.49	0	20	1	4123	0	5095	734.2	140	2224.9	0	1126	0 %ile	97.5 %ile

External Reference Ranges for Senegalimassilia anaerobia

Senegalimassilia anaerobia (NCBI 1473216) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
Microba Co-Biome	0	1570	0	0.157

Statistic by Lab Source for Senegalimassilia anaerobia

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
BiomeSightRdp	3.226 %	0.002 %	%	1.0	31
CosmosId	34.375 %	0.114 %	0.164 %	11.0	32
custom	2.632 %	0.009 %	0 %	2.0	76
Precision	50 %	0.183 %	0.151 %	2.0	4
SequentiaBiotech	8.571 %	0.052 %	0.061 %	3.0	35
Thryve	31.497 %	0.068 %	0.195 %	486.0	1543

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
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-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	Grape Polyphenols {Grape Flavonoids}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Flavonoids, Polyphenols etc	Humulus lupulus compound {Xanthohumol}	1 Studies recorded. The consensus is Increases📓, Click for details.
Flavonoids, Polyphenols etc	polyphenols	1 Studies recorded. The consensus is Decreases📓, Click for details.
Flavonoids, Polyphenols etc	resveratrol-pterostilbene x Quercetin {quercetin x resveratrol}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	cranberry bean flour	1 Studies recorded. The consensus is Increases📓, 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)	grapes	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Humulus lupulus {Hops}	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	Ulmus rubra {slippery elm}	1 Studies recorded. The consensus is Increases👶, Click for details.
Miscellaneous, food additives, and other odd items	Below normal temperature {Cold exposure}	1 Studies recorded. The consensus is Increases📓, Click for details.
Miscellaneous, food additives, and other odd items	Sleep apnea {partial sleep deprivation}	1 Studies recorded. The consensus is Increases📓, Click for details.
Not Classified	Nitrogen Oxide x Particulate Matter {Urban air pollutant}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar	oligosaccharides {oligosaccharides}	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.

Foods Containing the Senegalimassilia anaerobia 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.

Mawe from sorghum fermented 12h, Benin Weight: 0.1703 Mawe from sorghum fermented 48h, Benin Weight: 0.1369 Gappal seche, Burkina Faso Weight: 0.1241 Maize dough, Ghana Weight: 0.1093 Ogi from maize, Nigeria Weight: 0.1075 Cassava dough, Ghana Weight: 0.09928 Obushera, Uganda Weight: 0.09096 Nono, Nigeria Weight: 0.08042 Kwerionik, Uganda Weight: 0.0704 Beer Sour Flanders Red Ale Weight: 0.06902 Motoho fermented 72h, South Africa Weight: 0.06852 Boule d'akassa (Burkina Faso) Weight: 0.06154 Millet dough(Ghana) Weight: 0.05823 Fura, Ghana Weight: 0.03943 Fermented finger millet Weight: 0.03484 Ogi from sorghum, Nigeria Weight: 0.03352 Mawe from maize fermented 48h, Benin Weight: 0.03216 Wara, Nigeria Weight: 0.01894 Ghee, Uganda Weight: 0.0189 Mawe from maize fermented 12h, Benin Weight: 0.01786 Tonton, Uganda Weight: 0.01737