[Clostridium] cellulosi Details: NCBI 29343, gram-negative or unknown [species]

| [Clostridium] cellulosi| AS 1.1777| Clostridium cellulosi| Clostridium cellulosi Yanling et al. 1991

1. Cellulose Degradation: Clostridium cellulosi is associated with the degradation of cellulose, a complex carbohydrate found in plant cell walls. Bacteria with the ability to break down cellulose play essential roles in cellulose-rich environments, such as in the digestive systems of herbivores.

2. Anaerobic Bacteria: Clostridium species are generally anaerobic, meaning they thrive in environments without oxygen. They are part of the normal microbial community in various habitats, including the soil and the gastrointestinal tracts of animals.

3. Limited Clinical Information: Information specifically related to the health impacts of Clostridium cellulosi on humans or animals is not well-documented in the available scientific literature. The focus of research on Clostridium species may vary, and some Clostridium species are well-studied for their roles in health, industry, or disease.

4. Potential Role in Gut Health: While information on Clostridium cellulosi is limited, some Clostridium species are known to contribute to the fermentation of dietary fibers in the gut, producing short-chain fatty acids and other metabolites that may influence gut health.

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 [Clostridium] cellulosi

• 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	0.4			5	160	0	177	72.6	90	53	5	160	9.1 %ile	81.8 %ile
thorne	100			2	83	0	62	22.2	16	20.3	2	34	0 %ile	100 %ile
thryve	70.85	0	147	19	1825	0	34345	1829.1	121	16589.7	0	595	8 %ile	94.9 %ile

External Reference Ranges for [Clostridium] cellulosi

[Clostridium] cellulosi (NCBI 29343) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
Thorne (20/80%ile)	11.08	35.45	0.0011	0.0035

Statistic by Lab Source for [Clostridium] cellulosi

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
BiomeSightRdp	25.806 %	0.005 %	0.003 %	8.0	31
custom	5.263 %	0.005 %	0.004 %	4.0	76
es-xenogene	6.25 %	0.013 %	0.004 %	2.0	32
Thorne	86.598 %	0.001 %	0.002 %	252.0	291
Thryve	71.29 %	0.148 %	1.401 %	1100.0	1543

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Diet Style	dietary fiber	1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	Fiber, total dietary	1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	High-fibre diet {Whole food diet}	1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	Slow digestible carbohydrates. {Low Glycemic}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Cola aspartame {Diet Cola}	2 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	fruit	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	fruit/legume fibre	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Lycium barbarum x Lycium chinense, {Goji Fruit, Juice}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	refined wheat breads	1 Studies recorded. The consensus is Increases📓, Click for details.
Food Preservatives	N-L-a-aspartyl-L-phenylalanine methyl ester {aspartame}	2 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	terpenophenolics {cannabinoids}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar	fructo-oligosaccharides	1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar	oligosaccharides {oligosaccharides}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	Lacticaseibacillus rhamnosus {l. rhamnosus}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	lactobacillus helveticus,lactobacillus rhamnosus	1 Studies recorded. The consensus is Decreases📓, Click for details.