Pseudoflavonifractor capillosus Details: NCBI 106588, gram-negative or unknown [species]

| "Bacillus capillosus" Tissier 1908| "Pseudobacterium capillosum" (Tissier 1908) Krasil'nikov 1949| "Ristella capillosa" (Tissier 1908) Prevot 1938| ATCC 29799| Bacillus capillosus| Bacteroides capillosus| Bacteroides capillosus (Tissier 1908) Kelly 1957| CCUG 15402 A| DSM 23940| Pseudobacterium capillosum| Pseudoflavonifractor capillosus| Pseudoflavonifractor capillosus (Tissier 1908) Carlier et al. 2010| Ristella capillosa| VPI R2-29-1

1. Food Fermentation: Pediococcus species are often used in the fermentation of certain foods, such as sauerkraut, pickles, and some types of sausages. In these contexts, Pediococcus contributes to the development of specific flavors and textures in fermented foods.

2. Probiotic Potential: Some strains of Pediococcus have been studied for their potential probiotic properties. Probiotics are beneficial microorganisms that, when consumed in adequate amounts, may confer health benefits. They are believed to contribute to gut health and may have immunomodulatory effects.

3. Opportunistic Pathogens: In rare cases, Pediococcus species have been associated with infections, particularly in individuals with weakened immune systems. However, such infections are uncommon, and the majority of Pediococcus strains are considered safe for consumption.

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 Pseudoflavonifractor capillosus

• 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	2.43	0	0	20	7480	0	2949	641.2	250	1177.7	30	1170	0 %ile	100 %ile
thorne	3.45			0	2			2	2		2	2	0 %ile	99 %ile
thryve	84.12	0	749	43	3612	0	6022	898.9	374	2614	0	1357	6.5 %ile	96.8 %ile
ubiome	59.06	0	177	21	3617	0	4829	644.6	186	2135.1	0	711	0 %ile	97.4 %ile

External Reference Ranges for Pseudoflavonifractor capillosus

Pseudoflavonifractor capillosus (NCBI 106588) per million

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

Statistic by Lab Source for Pseudoflavonifractor capillosus

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
BiomeSightRdp	29.032 %	0.137 %	0.235 %	9.0	31
bugspeak	100 %	0.02 %	%	1.0	1
CosmosId	78.125 %	0.022 %	0.026 %	25.0	32
custom	6.579 %	0.068 %	0.051 %	5.0	76
Medivere	87.5 %	0.168 %	0.128 %	7.0	8
Microba1	100 %	0.03 %	%	1.0	1
Precision	75 %	0.044 %	0.068 %	3.0	4
SequentiaBiotech	31.429 %	0.039 %	0.027 %	11.0	35
Thorne	2.422 %	0 %	0 %	7.0	289
Thryve	85.548 %	0.089 %	0.242 %	1320.0	1543
Tiny	41.667 %	0.02 %	0.015 %	5.0	12
uBiome	58.229 %	0.064 %	0.213 %	467.0	802

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Common and OTC Supplements	Tributyrin	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Amorphophallus konjac {Konjaku flour}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Curcuma longa {Turmeric}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Oryza sativa {Rice}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Prunus mume {Umeboshi}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	Curcuma amada {Mango ginger}	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	Diferuloylmethane {Curcumin}	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	Panax ... {Ginseng}	1 Studies recorded. The consensus is Decreases📓, 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	Ethyl alcohol {Grain alcohol}	2 Studies recorded. The consensus is Increases📓, Click for details.
Miscellaneous, food additives, and other odd items	Polyethylene glycol {PEG}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar	Mannan oligosaccharides {Mannooligosaccharide}	1 Studies recorded. The consensus is Increases📓, Click for details.
Prescription - Other	proton-pump inhibitors (prescription)	1 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics	lactobacillus rhamnosus gg,bifidobacterium animalis lactis ,lactobacillus paracasei {cvs maximum strength probiotic}	1 Studies recorded. The consensus is Increases📓, Click for details.