Sporosarcina Details: NCBI 1569, low G+C gram-positive [genus]

| "Sporosarcina" Orla-Jensen 1909| Sporosarcina| Sporosarcina Kluyver and van Niel 1936 emend. Yoon et al. 2001

1. Environmental presence: Sporosarcina species are commonly found in soil, water, and other natural environments. They are known for their ability to form endospores, which are resistant structures that enable survival in harsh conditions, including exposure to heat, desiccation, and chemicals. While their environmental presence is well-established, their potential interactions with human health are not as well-understood.

2. Food safety: Some Sporosarcina species have been identified in food products, particularly those of plant origin. While the presence of Sporosarcina in food is generally considered benign, certain species may be indicators of food spoilage or contamination. Additionally, under certain conditions, Sporosarcina species may contribute to the spoilage of food products, leading to changes in taste, texture, and odor.

3. Potential probiotic properties: Although less studied compared to other bacterial genera, some Sporosarcina species have been investigated for their potential probiotic properties. Probiotics are live microorganisms that, when administered in adequate amounts, confer health benefits on the host. While specific strains of Sporosarcina have shown potential probiotic effects in animal models, further research is needed to evaluate their safety, efficacy, and potential applications in human health.

4. Rare human infections: While rare, there have been reports of Sporosarcina species causing infections in humans, particularly in individuals with compromised immune systems or underlying health conditions. These infections are typically associated with invasive medical procedures, implantable medical devices, or exposure to contaminated environments. However, such cases are infrequent, and Sporosarcina species are not commonly considered pathogenic to humans.

5. Research gaps: Despite their widespread distribution in the environment, relatively little is known about the role of Sporosarcina species in human health. Further research is needed to elucidate their potential interactions with the human microbiota, their impact on immune function, and their contributions to health and disease.

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 Sporosarcina

• 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	1.32			2	452	0	405	167.3	144	121.5	0	360	0 %ile	100 %ile
biomesight	15.3	0	10	10	220	0	236	34.2	20	102.7	0	40	0 %ile	99.2 %ile
thorne	100			5	42	2	43	22.2	21	10.4	7	35	0 %ile	100 %ile
thryve	81.77	0	185	23	1214	0	3279	274.7	104	1532.7	0	386	7.5 %ile	97 %ile

External Reference Ranges for Sporosarcina

Sporosarcina (NCBI 1569) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	1.624560172786005E-05	4.643855936592445E-05	0	0
Thorne (20/80%ile)	6.02	13.71	0.0006	0.0014

Statistic by Lab Source for Sporosarcina

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
AmericanGut	13.333 %	0.006 %	0 %	2.0	15
BiomeSight	16.377 %	0.003 %	0.007 %	762.0	4653
CerbaLab	66.667 %	0.002 %	0.001 %	2.0	3
custom	1.316 %	0.002 %	%	1.0	76
es-xenogene	6.25 %	0.013 %	0.018 %	2.0	32
Medivere	25 %	0.001 %	0 %	2.0	8
SequentiaBiotech	60 %	0.022 %	0.01 %	21.0	35
Thorne	89.965 %	0.001 %	0.001 %	260.0	289
Thryve	83.603 %	0.027 %	0.13 %	1290.0	1543

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Food (excluding seasonings)	Hericium erinaceus {Lion's Mane Mushroom }	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	2H-1?6,2-benzothiazol-1,1,3-trione {Saccharin}	3 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	Pulvis ledebouriellae compositae {Bofutsushosan}	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	bacillus	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	Bacillus amyloliquefaciens group {B. Amyloliquefaciens}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	bacillus,lactobacillus,streptococcus,saccharomyces probiotic	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	Bifidobacterium animalis {B. animalis}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Vitamins, Minerals and similar	Silver nanoparticles {Colloidal silver}	1 Studies recorded. The consensus is Increases📓, Click for details.

Food Groups Containing the Sporosarcina 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. dairy : 100% of Highest

Foods Containing the Sporosarcina 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.

Robiola di Roccaverano Cheese (Italy) Weight: 0.1611 Brie cheese Weight: 0.04835 Chinese fish sauce Weight: 0.04374 Malaysian fermented fish sauce Weight: 0.03735 Sausage, Cyprus: Limassol Weight: 0.02013 Passito wine Weight: 0.01433 fermented Hakarl Weight: 0.0141 Douchi Weight: 0.01241