Carnobacteriaceae Details: NCBI 186828, low G+C gram-positive [family]

| Carnobacteriaceae| Carnobacteriaceae Ludwig et al. 2010

1. Normal Gut Microbiota: Paraprevotella clara, like other members of the Paraprevotella genus, is part of the normal microbial community in the human gastrointestinal tract. The gut microbiota plays a crucial role in various physiological functions, including digestion, metabolism, and immune system regulation.

2. Anaerobic Bacteria: Paraprevotella species are generally anaerobic, meaning they thrive in environments with little to no oxygen. Anaerobic bacteria are common inhabitants of the gut microbiota.

3. Fermentation: Bacteria in the Paraprevotella genus are known for their ability to ferment carbohydrates. During fermentation, they can produce short-chain fatty acids (SCFAs) as byproducts, which may have various health benefits, including supporting gut health.

4. Associations with Diet: The abundance and composition of Paraprevotella and other bacterial genera in the gut microbiota can be influenced by dietary factors. Different species within the Paraprevotella genus may respond to specific types of dietary fibers and components.

5. Microbial Interactions: Bacteria within the Paraprevotella genus, including P. clara, interact with other members of the gut microbiota and with the host. These interactions are complex and contribute to the overall balance and functionality of the gut microbiome.

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 Carnobacteriaceae

• 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	2.29	0	0	4	2772	0	987	195.8	70	403.9	0	460	0 %ile	100 %ile
biomesight	59.47	0	40	10	480	0	879	101.7	40	396.7	0	120	0 %ile	97.3 %ile
thorne	100			11	123	0	102	43.1	32	30.1	14	58	0 %ile	100 %ile
thryve	56.68	0	33	13	161	0	3643	133.1	38	1790.9	6	94	7 %ile	95.5 %ile
ubiome	41.32	0	41	19	358	0	2285	229.7	62	1048.4	10	172	0 %ile	95.4 %ile

External Reference Ranges for Carnobacteriaceae

Carnobacteriaceae (NCBI 186828) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	0.00010622113768476993	0.0024807299487292767	0	0
Thorne (20/80%ile)	5.2	13.75	0.0005	0.0014

Statistic by Lab Source for Carnobacteriaceae

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
AmericanGut	13.333 %	0.008 %	0.002 %	2.0	15
BiomeSight	66.387 %	0.009 %	0.033 %	3089.0	4653
BiomeSightRdp	41.935 %	0.004 %	0.004 %	13.0	31
bugspeak	100 %	0.005 %	%	1.0	1
CerbaLab	66.667 %	0.02 %	0.012 %	2.0	3
CosmosId	40.625 %	0.011 %	0.018 %	13.0	32
custom	7.895 %	0.004 %	0.003 %	6.0	76
es-xenogene	18.75 %	0.03 %	0.019 %	6.0	32
GutScan	40 %	0.002 %	0 %	2.0	5
Medivere	87.5 %	0.03 %	0.024 %	7.0	8
Microba	3.571 %	0.277 %	%	1.0	28
Precision	50 %	1.365 %	1.924 %	2.0	4
SequentiaBiotech	14.286 %	0.021 %	0.013 %	5.0	35
Thorne	92.734 %	0.003 %	0.003 %	268.0	289
Thryve	59.624 %	0.011 %	0.148 %	920.0	1543
Tiny	8.333 %	0.001 %	%	1.0	12
uBiome	40.648 %	0.023 %	0.105 %	326.0	802
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
Amino Acid and similar	3,5,7-trihydroxy-2-(4-hydroxyphenyl)chromen-4-one {kaempferol}	1 Studies recorded. The consensus is Increases📓, Click for details.
Amino Acid and similar	N-[2-(5-methoxy-1H-indol-3-yl)ethyl]acetamide {Melatonin}	1 Studies recorded. The consensus is Increases📓, Click for details.
Antibiotics, Antivirals etc	macrolide ()	1 Studies recorded. The consensus is Increases👶, Click for details.
Common and OTC Supplements	long-term, moderate-intensity exercise {exercise}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Diet Style	Amylum {Starch}	2 Studies recorded. The consensus is Increases👪📓, Click for details.
Diet Style	dietary fiber	2 Studies recorded. The consensus is Increases👪📓, Click for details.
Diet Style	Fiber, total dietary	2 Studies recorded. The consensus is Increases👪📓, Click for details.
Diet Style	High glycemic diet {High-sugar diet (HSD)}	1 Studies recorded. The consensus is Increases👶, Click for details.
Diet Style	high-fat diets	1 Studies recorded. The consensus is Increases👶, Click for details.
Diet Style	High-fibre diet {Whole food diet}	2 Studies recorded. The consensus is Increases👪📓, Click for details.
Diet Style	low-fat high-complex carbohydrate diet	1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	Slow digestible carbohydrates. {Low Glycemic}	2 Studies recorded. The consensus is Increases👪📓, Click for details.
Flavonoids, Polyphenols etc	5,7-Dihydroxy-2-(4-hydroxyphenyl)-4H-1-benzopyran-4-one {Apigenin }	1 Studies recorded. The consensus is Increases📓, Click for details.
Flavonoids, Polyphenols etc	Grape Polyphenols {Grape Flavonoids}	1 Studies recorded. The consensus is Increases📓, Click for details.
Flavonoids, Polyphenols etc	polyphenols	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	A dairy product produced by coagulation of the milk protein casein {Cheese}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Abelmoschus {Okra}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Bovine Milk Products {Dairy}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Caffeine	1 Studies recorded. The consensus is Decreases👪, Click for details.
Food (excluding seasonings)	Coffee	1 Studies recorded. The consensus is Decreases👪, Click for details.
Food (excluding seasonings)	Cola aspartame {Diet Cola}	1 Studies recorded. The consensus is Decreases👪, Click for details.
Food (excluding seasonings)	Curcuma longa {Turmeric}	2 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Dodecanoic acid {Lauric acid}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	fruit	2 Studies recorded. The consensus is Increases👪📓, Click for details.
Food (excluding seasonings)	fruit/legume fibre	2 Studies recorded. The consensus is Increases👪📓, Click for details.
Food (excluding seasonings)	Ganoderma sichuanense {Reishi Mushroom}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	gliadin, glutenin etc {Gluten}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	grapes	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Grifola frondosa {Hen of the Woods Mushroom}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	henopodium quinoa {Quinoa}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	high-fat sucrose	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)	Malus domestica {apple}	1 Studies recorded. The consensus is Increases👪, Click for details.
Food (excluding seasonings)	Nicotine, Nicotine Patch	1 Studies recorded. The consensus is Decreases👪, Click for details.
Food (excluding seasonings)	nuts	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	oolong teas	1 Studies recorded. The consensus is Decreases👪, Click for details.
Food (excluding seasonings)	Oryza sativa {Rice}	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)	Rubus {Raspberries}	1 Studies recorded. The consensus is Increases👪, Click for details.
Food (excluding seasonings)	Sorghum {Broomcorn}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	tea	1 Studies recorded. The consensus is Decreases👪, Click for details.
Food (excluding seasonings)	walnuts	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	yogurt	1 Studies recorded. The consensus is Decreases👪, Click for details.
Food Preservatives	2-Aminopentanedioic acid {glutamate}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food Preservatives	Polyethylene oxide sorbitan mono-oleate {Polysorbate 80}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	Arthrospira platensis {Spirulina}	1 Studies recorded. The consensus is Decreases👪, 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 Decreases👪, Click for details.
Herb or Spice	Curcuma amada {Mango ginger}	2 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	Diferuloylmethane {Curcumin}	2 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar	resistant starch	1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar	ß-glucan {Beta-Glucan}	1 Studies recorded. The consensus is Increases📓, Click for details.
Prescription - Other	helminth infection (prescription)	1 Studies recorded. The consensus is Increases📓, Click for details.
Prescription - Other	proton-pump inhibitors (prescription)	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	bacillus	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	bacillus subtilis {B.Subtilis }	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	bacillus,lactobacillus,streptococcus,saccharomyces probiotic	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	bifidobacterium	1 Studies recorded. The consensus is Decreases👪, Click for details.
Probiotics	Bifidobacterium animalis {B. animalis}	3 Studies recorded. The consensus is Decreases👪📓, Click for details.
Probiotics	Bifidobacterium animalis subsp. lactis {B. Lactis}	1 Studies recorded. The consensus is Decreases👪, Click for details.
Probiotics	bifidobacterium lactis,streptococcus thermophilus probiotic	1 Studies recorded. The consensus is Decreases👪, Click for details.
Probiotics	bifidobacterium longum {B.Longum }	1 Studies recorded. The consensus is Decreases👪, Click for details.
Probiotics	Heyndrickxia coagulans {B. coagulans}	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	lactobacillus paracasei,lactobacillus acidophilus,bifidobacterium animalis	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.
Probiotics	lactobacillus rhamnosus gg,bifidobacterium animalis lactis ,lactobacillus paracasei {cvs maximum strength probiotic}	1 Studies recorded. The consensus is Decreases👪, Click for details.
Probiotics	Limosilactobacillus reuteri {L. Reuteri}	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	Parabacteroides goldsteinii {Parabacteroides goldsteinii}	1 Studies recorded. The consensus is Increases📓, Click for details.
Sugar and similar	steviol glycosides {Stevia}	1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar	(2E,4E,6E,8E)-3,7-dimethyl-9-(2,6,6-trimethylcyclohex-1-en-1-yl)nona-2,4,6,8-tetraen-1-ol {Vitamin A}	1 Studies recorded. The consensus is Increases📓, Click for details.

Foods Containing the Carnobacteriaceae 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.

Maroilles (French Cheese) Weight: 4.481 Livarot (French Cheese) Weight: 2.749 Munster cheese Weight: 1 Abbaye de Citeaux Weight: 0.6893 Dawadawa, Ghana Weight: 0.5259 fermented Hakarl Weight: 0.2558 Saint Nectaire Cheese (France) Weight: 0.2111 Mont d'Or (France) Weight: 0.197 Robiola di Roccaverano Cheese (Italy) Weight: 0.1809 Serrano cheese, cow milk Weight: 0.117 Colonial cheese, cow milk Weight: 0.1088 Curd cheese, cow milk Weight: 0.1033 Caipira cheese Weight: 0.08409 Soumaintrain Cheese(France) Weight: 0.06601 Teff dough fermented Weight: 0.05838 Palm wine Weight: 0.05346 Nunu, Ghana Weight: 0.04857 Dehulled maize dough, Ghana Weight: 0.03738 Dehulled maize dough fermented 12h, Ghana Weight: 0.03354 Campo das Vertentes cheese Weight: 0.02759 Kokonte, Ghana Weight: 0.02422 Tej, Ethiopia Weight: 0.02138 Chinese fish sauce Weight: 0.02004 Gruyere cheese Weight: 0.01418 Mozzarella cheese Weight: 0.01161 Jarlsberg cheese Weight: 0.008327 Surstromming - Fermented Herring (Sweden) Weight: 0.007127 Cheddar cheese Weight: 0.003757 Brie cheese Weight: 0.003692 Trentingrana Cheese (Italy) Weight: 0.00353 Sausage, Cyprus: Limassol Weight: 0.002652 yoghurt fermentation Weight: 0.002391 BZ Liqvan cheese cheese farm B Weight: 0.002152 Malaysian fermented fish sauce Weight: 0.001417 Swiss-Dutch-type cheese Weight: 0.000496864783217895