Leuconostoc carnosum Details: NCBI 1252, low G+C gram-positive [species]

| ATCC 49367| CCUG 30059| CIP 103319| DSM 5576| JCM 9695| KCTC 3525| Leuconostoc carnosum| Leuconostoc carnosum Shaw and Harding 1989| LMG 11498| LMG:11498| NCFB 2776| NCIMB 12898| NRIC 1722| strain SML40

1. Environmental Role: Flavobacterium aquatile and other members of the genus Flavobacterium are known for their diverse metabolic capabilities and their ability to degrade complex organic compounds in aquatic environments. They contribute to nutrient cycling, organic matter decomposition, and the maintenance of ecosystem balance in freshwater and marine habitats.

2. Biotechnological Applications: Some Flavobacterium species, including Flavobacterium aquatile, have been studied for their potential biotechnological applications, particularly in the fields of wastewater treatment, bioremediation, and aquaculture. They may have roles in the degradation of pollutants and the production of enzymes or bioactive compounds with industrial or environmental significance.

3. Rare Human Infections: While Flavobacterium aquatile is not considered a common human pathogen, there have been rare reports of infections in humans, typically associated with immunocompromised individuals or those with underlying medical conditions. In such cases, Flavobacterium aquatile infections may present as opportunistic infections, such as wound infections, bacteremia, or urinary tract infections.

4. Prevention: Preventive measures to minimize the risk of infections with Flavobacterium aquatile or other environmental bacteria include maintaining good hygiene practices, avoiding exposure to contaminated water sources, and implementing proper wound care and infection control measures, particularly in healthcare settings.

Visuals of Interactions with other bacteria of the same rank

A lot more information is available when you are logged in and raise the display level

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 Leuconostoc carnosum

• 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	0.31			1	420	0	516	136.3	10	193.5	1	420	11.1 %ile	77.8 %ile
biomesight	1.8			10	110	0	76	30	20	23.3	20	40	0 %ile	100 %ile
thorne	13.79			1	4	0	5	2	2	1.4	1	4	16.7 %ile	66.7 %ile
thryve	2.26			1	813	0	397	81.9	31	160.6	0	127	0 %ile	100 %ile
ubiome	0.63			20	103	0	122	54.4	59	34.6	20	103	14.3 %ile	71.4 %ile

External Reference Ranges for Leuconostoc carnosum

Leuconostoc carnosum (NCBI 1252) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
Thorne (20/80%ile)	0	0	0	0
PrecisionBiome	1.825415347411763E-05	0.0009950806852430105	0	0

Statistic by Lab Source for Leuconostoc carnosum

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
BiomeSight	2.186 %	0.002 %	0.002 %	102.0	4665
CerbaLab	66.667 %	0 %	0 %	2.0	3
CosmosId	6.25 %	0.042 %	0.001 %	2.0	32
es-xenogene	9.375 %	0.004 %	0.005 %	3.0	32
Thorne	15.753 %	0.001 %	0.003 %	46.0	292
Thryve	1.879 %	0.011 %	0.02 %	29.0	1543
uBiome	0.623 %	0.005 %	0.003 %	5.0	802

To see medical conditions associated you may be logged in

And display level must be raised above public.

I would like to know what can change the quality that I have

• If I want to know that a substance also changes, then I just click on it
• If I want to know which study this information comes from, then I just clink in increases or decreases

Data Contradictions — Limits of Certainity

To get the list of studies, you must be logged in and raise your display level.

🧙? Search Hints:

General Substance	Specific Substance	Effect
Food (excluding seasonings)	Bovine Milk Products {Dairy}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Brassica oleracea var. italica {Broccoli}	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)	Fermented Brassica oleracea {Sauerkraut}	2 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)	Propolis {Bee glue}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	tea	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	Azadirachta indica {Neem}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	Camellia Linnaeus {camellia}	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	rosmarinus officinalis {rosemary}	2 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	Schinus molle {Peruvian pepper}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	Lactobacillus plantarum {L. plantarum}	1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar	Zinc {Zinc Supplements}	2 Studies recorded. The consensus is Decreases📓, Click for details.

Foods Containing the Leuconostoc carnosum 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.

wild boar sausage Weight: 41.37 horse sausage Weight: 11.81 cheese with enzymes plus Vibrio casei Weight: 7.257 Surstromming - Fermented Herring (Sweden) Weight: 5.723 cheese with enzymes plus Brochothrix thermosphacta Weight: 4.416 cheese with enzymes plus Staphylococcus equorum Weight: 1.914 leaf mustard kimchi 30day, L30 Weight: 1.864 cheese with enzymes, rind Weight: 1.502 cheese with enzymes plus Lactococcus lactis Weight: 1.474 cheese with enzymes plus mix of Lc. lactis; V. casei; S. equorum; B. thermosphacta Weight: 0.8451 young radish kimchi Weight: 0.783 cabbage kimchi 30day, CK30 Weight: 0.6769 Fermented Piedmont Meat Weight: 0.5708 Chorizo Weight: 0.3659 chive kimchi Weight: 0.2198 Parmigiano Reggiano dairy Weight: 0.1537 Raclette du Valais Switzerland Weight: 0.119 bovis sausage Weight: 0.1027 dry-fermented sausage treated with sodium nitrite Weight: 0.07252 pork sausage Weight: 0.05017 Fermented Fabriano-like sausage Weight: 0.01515