[Clostridium] viride Details: NCBI 47246, gram-negative or unknown [species]

| [Clostridium] viride| ATCC 43977| Clostridium aminovalericum DSM 6836| Clostridium aminovalericum strain T2-7| Clostridium viride| Clostridium viride Buckel et al. 1995| DSM 6836| strain T2-7

1. Pathogenicity: Some Clostridium species are well-known pathogens capable of causing severe diseases in humans and animals. For example, Clostridium botulinum produces botulinum toxin, which causes botulism, a potentially fatal illness characterized by muscle paralysis. Clostridium difficile is a major cause of antibiotic-associated diarrhea and pseudomembranous colitis.

2. Opportunistic infections: Clostridium species can also act as opportunistic pathogens, causing infections in individuals with weakened immune systems or disruptions to their normal microbial balance. These infections may include wound infections, abscesses, bacteremia, and other serious conditions, particularly in healthcare settings or following medical procedures.

3. Toxin production: Many Clostridium species produce potent toxins that contribute to their pathogenicity. These toxins can damage host tissues, disrupt cellular functions, and cause systemic effects. The types and effects of toxins produced vary among different Clostridium species.

4. Environmental reservoirs: Clostridium species are commonly found in the environment, particularly in soil, water, and the gastrointestinal tracts of animals. Spores produced by Clostridium bacteria can persist in the environment for extended periods and may serve as sources of infection under favorable conditions.

5. Preventive measures: Prevention of Clostridium infections typically involves proper hygiene practices, sanitation, and food safety measures. In healthcare settings, infection control protocols, antimicrobial stewardship, and appropriate use of disinfectants are important for preventing the spread of Clostridium infections.

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] viride

• 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	0.26			30	3270	0	3362	945	460	1233.4	30	3270	12.5 %ile	75 %ile
thryve	89.62	0	931	33	8244	0	6529	1090.7	273	2774.8	0	1337	7.3 %ile	97.5 %ile

External Reference Ranges for [Clostridium] viride

[Clostridium] viride (NCBI 47246) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age

Statistic by Lab Source for [Clostridium] viride

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
BiomeSightRdp	29.032 %	0.069 %	0.105 %	9.0	31
custom	2.632 %	0.013 %	0 %	2.0	76
Thryve	88.658 %	0.115 %	0.286 %	1368.0	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.