Shewanella Details: NCBI 22, gram-negative or unknown [genus]

| Shewanella| Shewanella MacDonell and Colwell 1986

1. Environmental Distribution: Shewanella bacteria are commonly found in aquatic environments, including marine and freshwater habitats. They play roles in biogeochemical cycling, particularly in the cycling of metals and electron transfer processes.

2. Versatile Metabolism: Shewanella species are known for their ability to use various electron acceptors, including metals, metal oxides, and organic compounds. This metabolic versatility is of interest in environmental and biotechnological applications.

3. Human Infections: While many Shewanella species are environmental, a few strains have been associated with human infections. Infections are typically opportunistic and often occur in individuals with underlying health conditions or compromised immune systems.

4. Clinical Presentation: Shewanella infections in humans can present as soft tissue infections, wound infections, and bacteremia. The source of infection is often associated with exposure to contaminated water or aquatic environments.

5. Antibiotic Sensitivity: Shewanella species are generally susceptible to a variety of antibiotics. Treatment of infections caused by Shewanella involves antibiotic therapy based on susceptibility testing.

6. Rare Pathogen: Infections caused by Shewanella are considered relatively rare, and the majority of individuals do not face health risks from environmental Shewanella strains.

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 Shewanella

• 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	1.81			6	17780	0	12899	2268	90	5423.8	0	910	0 %ile	100 %ile
biomesight	58.38	0	50	10	1000	0	4996	359	60	2365.8	0	200	0 %ile	96.1 %ile
thorne	100			14	215	0	179	65.8	43	57.6	17	73	0 %ile	100 %ile
thryve	13.36	0	3	3	1743	0	403	71	33	169.2	5	83	0 %ile	100 %ile

External Reference Ranges for Shewanella

Shewanella (NCBI 22) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
XenoGene	0	100	0	0.01
PrecisionBiome	1.3452296116156504E-05	9.306424908572808E-05	0	0
Thorne (20/80%ile)	15.87	25.25	0.0016	0.0025

Statistic by Lab Source for Shewanella

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
BiomeSight	64.347 %	0.029 %	0.191 %	2904.0	4513
BiomeSightRdp	48.387 %	0.053 %	0.111 %	15.0	31
bugspeak	100 %	0.011 %	%	1.0	1
CerbaLab	66.667 %	0.002 %	0.001 %	2.0	3
custom	35.616 %	0.813 %	0.863 %	26.0	73
es-xenogene	90.625 %	0.016 %	0.018 %	29.0	32
Medivere	62.5 %	0.002 %	0.001 %	5.0	8
Thorne	93.885 %	0.003 %	0.006 %	261.0	278
Thryve	11.964 %	0.007 %	0.017 %	184.0	1538

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Herb or Spice	syzygium aromaticum {clove}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	Thymus vulgaris {thyme}	2 Studies recorded. The consensus is Decreases👶👪, Click for details.
Miscellaneous, food additives, and other odd items	Ethyl alcohol {Grain alcohol}	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}	1 Studies recorded. The consensus is Decreases👶, Click for details.

Food Groups Containing the Shewanella 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. fish : 100% of Highest
2. meat : 10.9709471% of Highest
3. fermented_fruits_and_vegetables : 10.0991159% of Highest
4. fermented_meat : 6.7022344% of Highest
5. fermented_fish : 6.4251589% of Highest
6. fruits_and_vegetables : 5.1427394% of Highest
7. dairy : 1.1982929% of Highest

Foods Containing the Shewanella 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.

Ricotta Weight: 6.649 Cheese, Caciocavallo Weight: 1.003 Kokonte, Ghana Weight: 0.9074 Cheese with protective lactobacilli in milk Weight: 0.4486 Mozzarella cheese Weight: 0.3876 Ham fermented for 4 years Weight: 0.3826 Grancacio Weight: 0.3571 Sausage, Cyprus: Limassol Weight: 0.3534 Livarot (French Cheese) Weight: 0.304 Greek kefir Weight: 0.2466 Passito wine Weight: 0.1614 Malaysian fermented fish sauce Weight: 0.1512 wild boar sausage Weight: 0.1302 Chinese fish sauce Weight: 0.1188 Trentingrana Cheese (Italy) Weight: 0.06284 Lard Farm Weight: 0.04499 Butter cheese, cow milk Weight: 0.04391 Sausage, Cyprus: Paphos Weight: 0.03877 Marajó cheese, water buffalo milk + cow milk Weight: 0.03703 Douchi Weight: 0.02729 Sufu - Formented tofu Weight: 0.02542 Dehulled maize dough fermented 12h, Ghana Weight: 0.02515 Cheese with dietary fibers Weight: 0.01972 Curd cheese, cow milk Weight: 0.01474 Robiola di Roccaverano Cheese (Italy) Weight: 0.01216 Palm wine Weight: 0.006461 Gruyere cheese Weight: 0.00627 yoghurt fermentation Weight: 0.000401288403300196