Kurthia Details: NCBI 1649, low G+C gram-positive [genus]

| "Zopfius" Wenner and Rettger 1919| Kurthia| Kurthia Trevisan 1885 (Approved Lists 1980) emend. Ruan et al. 2014| Zopfius

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

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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 Kurthia

• 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			2	100	0	95	26	12	35.2	2	100	11.1 %ile	77.8 %ile
thorne	68.97			2	26	0	19	6.8	5	6.1	1	11	0 %ile	100 %ile

External Reference Ranges for Kurthia

Kurthia (NCBI 1649) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
Thorne (20/80%ile)	0	1.87	0	0.0002
PrecisionBiome	4.9147714889841154E-05	0.0006961468025110662	0	0

Statistic by Lab Source for Kurthia

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
BiomeSight	0.15 %	0.003 %	0.001 %	7.0	4653
CerbaLab	66.667 %	0 %	0 %	2.0	3
custom	1.316 %	0 %	%	1.0	76
es-xenogene	9.375 %	0.005 %	0.004 %	3.0	32
Thorne	44.983 %	0 %	0 %	130.0	289
vitract	50 %	0.001 %	%	1.0	2

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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.
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.
Vitamins, Minerals and similar	Silver nanoparticles {Colloidal silver}	1 Studies recorded. The consensus is Increases📓, Click for details.

Food Groups Containing the Kurthia 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. fermented_seeds : 100% of Highest
2. fermented_legumes : 41.8111547% of Highest
3. fermented_grains : 34.1793419% of Highest
4. fermented_tubers_and_roots : 11.8400181% of Highest
5. meat : 2.0618448% of Highest
6. dairy : 1.4319579% of Highest
7. alcohol : 0.9203475% of Highest
8. fermented_meat : 0.3320352% of Highest
9. other : 0.2753846% of Highest

Foods Containing the Kurthia 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.

Marajó cheese, water buffalo milk + cow milk Weight: 1.543 Sufu - Formented tofu Weight: 1.178 Ayran Weight: 1.077 Malaysian fermented fish sauce Weight: 0.8761 Portuguese Painho de Porco Iberico fermented sausages Weight: 0.6635 Ricotta Weight: 0.654 Wara, Nigeria Weight: 0.6364 Ghee, Uganda Weight: 0.2647 Curd cheese, cow milk Weight: 0.1578 Piedmont hard cheese Weight: 0.149 Motoho fermented 72h, South Africa Weight: 0.1191 Douchi Weight: 0.1191 Boule d'akassa (Burkina Faso) Weight: 0.107 Nono, Nigeria Weight: 0.09453 Mawe from sorghum fermented 12h, Benin Weight: 0.08771 Mawe from sorghum fermented 48h, Benin Weight: 0.08404 tomato sour soup metagenome Weight: 0.06801 Gappal seche, Burkina Faso Weight: 0.06633 Mawe from maize fermented 48h, Benin Weight: 0.06298 Mozzarella cheese Weight: 0.06219 Caipira cheese Weight: 0.06217 Mawe from maize fermented 12h, Benin Weight: 0.06125 Ogi from maize, Nigeria Weight: 0.05664 dry-fermented sausage treated with grape seed extract Weight: 0.05604 Ogi from sorghum, Nigeria Weight: 0.04156 Kazak cheese Weight: 0.03677 Cheese with protective lactobacilli in milk Weight: 0.03491 Canastra cheese, cow milk Weight: 0.0298 Kwerionik, Uganda Weight: 0.02874 Serro cheese, cow milk Weight: 0.02784 Robiola di Roccaverano Cheese (Italy) Weight: 0.02774 Sausage, Cyprus: Limassol Weight: 0.02577 dry-fermented sausage treated with chestnut extract Weight: 0.02399 Sour Meat Weight: 0.02183 Butter cheese, cow milk Weight: 0.01968 dry-fermented sausage treated with sodium nitrite Weight: 0.01964 Chinese fish sauce Weight: 0.01623 Dawadawa, Ghana Weight: 0.01488