Proteiniphilum Details: NCBI 294702, gram-negative or unknown [genus]

| Proteiniphilum| Proteiniphilum Chen and Dong 2005 emend. Hahnke et al. 2016

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 Proteiniphilum

• 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	0.35			4	200	0	267	100.8	62	84.7	4	200	10 %ile	80 %ile
thorne	96.55			3	297	0	166	47.5	28	60.7	0	114	0 %ile	100 %ile
thryve	2.89			9	36	5	32	18.6	17	7.1	9	25	0 %ile	100 %ile
ubiome	4.69			19	12103	0	5372	835.9	174	2314.3	0	892	0 %ile	100 %ile

External Reference Ranges for Proteiniphilum

Proteiniphilum (NCBI 294702) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	1.4347437172546051E-05	0.0001596869551576674	0	0
Thorne (20/80%ile)	15.46	39.15	0.0015	0.0039

Statistic by Lab Source for Proteiniphilum

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
CerbaLab	100 %	0.01 %	0.009 %	3.0	3
custom	5.263 %	0 %	0 %	4.0	76
es-xenogene	12.5 %	0.013 %	0.009 %	4.0	32
Thorne	84.083 %	0.002 %	0.003 %	243.0	289
Thryve	2.657 %	0.002 %	0.001 %	41.0	1543
uBiome	4.613 %	0.084 %	0.231 %	37.0	802

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Amino Acid and similar	Ethanoic acid {Vinegar}	1 Studies recorded. The consensus is Increases📓, Click for details.
Miscellaneous, food additives, and other odd items	3-Methylbutanoic acid {isovaleric acid}	1 Studies recorded. The consensus is Increases📓, Click for details.

Foods Containing the Proteiniphilum 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.

Surstromming - Fermented Herring (Sweden) Weight: 14 Malaysian fermented fish sauce Weight: 0.12 Robiola di Roccaverano Cheese (Italy) Weight: 0.05156 Chinese fish sauce Weight: 0.01188 fermented Hakarl Weight: 0.007688 Sausage, Cyprus: Limassol Weight: 0.007511 Swiss-Dutch-type cheese Weight: 0.004951 yoghurt fermentation Weight: 0.0009634396294259097