Succinivibrio dextrinosolvens Details: NCBI 83771, gram-negative or unknown [species]

| ATCC 19716| DSM 3072| Succinivibrio dextrinosolvens| Succinivibrio dextrinosolvens Bryant and Small 1956

1. Ruminant Digestion:

   • Succinivibrio dextrinosolvens is commonly found in the rumen of ruminant animals, such as cows. Ruminants have a unique digestive system that relies on microbial fermentation to break down complex plant materials.

2. Fermentation:

   • Bacteria like Succinivibrio dextrinosolvens are involved in the fermentation of dietary fibers and complex carbohydrates present in the plant material consumed by ruminants. This fermentation process produces volatile fatty acids, such as succinate and acetate, which serve as a source of energy for the host animal.

3. Methane Production:

   • Some bacteria in the rumen, including Succinivibrio species, are associated with the production of methane as a byproduct of fermentation. Methane is a potent greenhouse gas, and strategies to reduce methane emissions from ruminants are of interest in the context of environmental sustainability.

4. Limited Association with Human Health:

   • Succinivibrio dextrinosolvens and related bacteria are primarily associated with the digestive systems of ruminants and have not been extensively studied in the context of human health. They are generally considered as part of the complex microbial community in the rumen with specific adaptations to the digestive processes of ruminants.

5. Potential Applications:

   • Research on bacteria like Succinivibrio dextrinosolvens may have applications in understanding ruminant nutrition and developing strategies to improve feed efficiency or reduce methane emissions in the agricultural sector.

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 Succinivibrio dextrinosolvens

• 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	0.53			5	100	0	114	51.3	45	32.2	5	100	7.1 %ile	85.7 %ile
biomesight	21.58	0	10	10	5960	0	5401	854.9	130	2319.4	0	1130	0 %ile	97.7 %ile
thorne	86.21			1	81	0	42	11.5	8	15.7	2	12	0 %ile	100 %ile
thryve	9.57	0	0	1	110915	0	37743	4813	28	16800.8	8	506	0 %ile	100 %ile

External Reference Ranges for Succinivibrio dextrinosolvens

Succinivibrio dextrinosolvens (NCBI 83771) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
XenoGene	0	100	0	0.01
PrecisionBiome	2.0930523533024825E-05	0.0008109014597721398	0	0

Statistic by Lab Source for Succinivibrio dextrinosolvens

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
BiomeSight	24.758 %	0.09 %	0.319 %	1152.0	4653
CerbaLab	66.667 %	0.004 %	0.001 %	2.0	3
custom	11.842 %	0.008 %	0.003 %	9.0	76
es-xenogene	59.375 %	0.006 %	0.003 %	19.0	32
Thorne	66.09 %	0 %	0.001 %	191.0	289
Thryve	8.101 %	0.405 %	1.549 %	125.0	1543

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Amino Acid and similar	2-Amino-5-(carbamoylamino)pentanoic acid {Citrulline}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Common and OTC Supplements	Sodium Bicarbonate {Baking Soda}	1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	Slow digestible carbohydrates. {Low Glycemic}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Diet Style	whole-grain diet	1 Studies recorded. The consensus is Decreases📓, Click for details.
Flavonoids, Polyphenols etc	quebracho	2 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Adeps suillus {Lard}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	alpha-linolenic acid {Omega-3}	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)	fat	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Linum usitatissimum {Flaxseed}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Lonicera periclymenum {Epazote}	1 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)	Outer Layers of Triticum aestivum {Wheat Bran}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	pectin {pectin}	1 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)	tea	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	vegetarians	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	wheat	1 Studies recorded. The consensus is Increases📓, Click for details.
Food Preservatives	Disodium fumarate {Fumaric acid disodium salt}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food Preservatives	Sodium 2-stearoyllactate {sodium stearoyl lactylate}	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	Camellia Linnaeus {camellia}	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	Ginkgo biloba {Ginkgo}	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	Pentadigalloylglucose {Tannic Acid}	2 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	Perilla frutescens {Perilla}	1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar	Amorphophallus konjac {konjac}	1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar	Carrageenans {Carrageenan}	1 Studies recorded. The consensus is Increases📓, Click for details.
Prescription - Other	helminth infection (prescription)	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	pediococcus acidilactic {RBB9 PEDIOCOCCUS ACIDILACTI}	1 Studies recorded. The consensus is Increases📓, Click for details.
Sugar and similar	ß-(1?4)-linked D-glucosamine and N-acetyl-D-glucosamine {Chitosan}	1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar	Mixture of Vitamin B? {B Vitamins}	2 Studies recorded. The consensus is Increases👶📓, Click for details.
Vitamins, Minerals and similar	nicotinic acid {Vitamin B-3}	1 Studies recorded. The consensus is Increases👶, Click for details.
Vitamins, Minerals and similar	Thiamine {Vitamin B1}	1 Studies recorded. The consensus is Increases📓, Click for details.