Comamonadaceae Details: NCBI 80864, gram-negative or unknown [family]

| beta-1 subgroup| Comamonadaceae| Comamonadaceae Willems et al. 1991

1. Opportunistic Pathogens: Some bacteria within the Comamonadaceae family, such as those belonging to the genus Comamonas, have been associated with opportunistic infections in humans. In particular, Comamonas species have been isolated from clinical specimens, including blood, wounds, and respiratory samples. Infections caused by Comamonas species are generally rare but may occur in individuals with compromised immune systems or underlying health conditions.

2. Environmental Functions: Many members of the Comamonadaceae family play important roles in environmental processes, including the degradation of organic pollutants. Some strains are known for their ability to break down complex organic compounds, making them valuable in bioremediation efforts.

3. Beneficial Roles: While certain species may have pathogenic potential, others within the Comamonadaceae family may have beneficial roles. For example, some strains may contribute to the cycling of nitrogen and other nutrients in environmental ecosystems.

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 Comamonadaceae

• 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	1.72			10	354810	0	139502	14892.8	108	63576.3	0	420	0 %ile	100 %ile
biomesight	82.94	0	500	20	3010	0	2436	549.5	230	962.4	0	1030	5.2 %ile	97.9 %ile
thorne	100			86	688	0	511	233	202	141.9	74	434	0 %ile	100 %ile
thryve	17.42	0	9	1	909	0	272	62.4	26	106.8	8	76	0 %ile	100 %ile
ubiome	14.07	0	20	19	12799	0	3319	526.5	113	1424.7	0	749	0 %ile	100 %ile

External Reference Ranges for Comamonadaceae

Comamonadaceae (NCBI 80864) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	1.8468617781763896E-05	0.0019265071023255587	0	0
Thorne (20/80%ile)	90.15	183.14	0.009	0.0183

Statistic by Lab Source for Comamonadaceae

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
AmericanGut	53.333 %	7.186 %	13.144 %	8.0	15
Biomesight	89.663 %	0.056 %	0.185 %	4172.0	4653
BiomeSightRdp	38.71 %	0.004 %	0.005 %	12.0	31
bugspeak	100 %	0.042 %	%	1.0	1
CerbaLab	66.667 %	0.004 %	0.001 %	2.0	3
custom	9.211 %	0.004 %	0.002 %	7.0	76
es-xenogene	15.625 %	0.063 %	0.047 %	5.0	32
GutScan	40 %	0.004 %	0 %	2.0	5
Medivere	75 %	0.022 %	0.019 %	6.0	8
SequentiaBiotech	8.571 %	0.011 %	0.001 %	3.0	35
Thorne	95.156 %	0.016 %	0.039 %	275.0	289
Thryve	17.11 %	0.007 %	0.013 %	264.0	1543
uBiome	13.965 %	0.053 %	0.142 %	112.0	802
vitract	100 %	0.01 %	0.009 %	2.0	2

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Amino Acid and similar	2-aminoacetic acid {glycine}	1 Studies recorded. The consensus is Decreases📓, 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	methionine-choline-deficient diet {methionine-choline deprivation" diet}	1 Studies recorded. The consensus is Decreases👪, Click for details.
Diet Style	Slow digestible carbohydrates. {Low Glycemic}	1 Studies recorded. The consensus is Increases📓, Click for details.
Flavonoids, Polyphenols etc	4-hydroxyphenyl-beta-D-glucopyranoside {Arbutin}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Flavonoids, Polyphenols etc	Humulus lupulus compound {Xanthohumol}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Arctostaphylos uva-ursi {Bearberry}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Hericium erinaceus {Lion's Mane Mushroom }	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	Hibiscus {Rose mallow}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Humulus lupulus {Hops}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Hydrastis canadensis {Goldenseal}	2 Studies recorded. The consensus is Increases👶👪, Click for details.
Food (excluding seasonings)	kefir	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	red wine	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	Sulforaphane {Dark Greens}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	vegetable	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Zea mays {maize}	1 Studies recorded. The consensus is Increases👪, Click for details.
Herb or Spice	5,6-dihydro-9,10-dimethoxybenzo[g]-1,3-benzodioxolo[5,6-a]quinolizinium {Berberine}	2 Studies recorded. The consensus is Increases👶👪, Click for details.
Herb or Spice	Fraxinus angustifolia {Narrow-leaved ash}	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	Mentha spicata {Spearmint}	1 Studies recorded. The consensus is Decreases👪, Click for details.
Herb or Spice	origanum vulgare {oregano}	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	Pulvis ledebouriellae compositae {Bofutsushosan}	1 Studies recorded. The consensus is Increases📓, Click for details.
Miscellaneous, food additives, and other odd items	Ethyl alcohol {Grain alcohol}	1 Studies recorded. The consensus is Increases👪, Click for details.
Miscellaneous, food additives, and other odd items	humic substances {Humic,Fulvic acids}	1 Studies recorded. The consensus is Increases👪, Click for details.
Miscellaneous, food additives, and other odd items	Sleep apnea {partial sleep deprivation}	1 Studies recorded. The consensus is Decreases👪, Click for details.
Prebiotics and similar	Human milk oligosaccharides (prebiotic, Holigos, Stachyose)	1 Studies recorded. The consensus is Increases👪, Click for details.
Prebiotics and similar	oligosaccharides {oligosaccharides}	1 Studies recorded. The consensus is Increases👪, Click for details.
Probiotics	115 different soil based taxa {General Biotics Equilibrium}	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	bacillus	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	bacillus,lactobacillus,streptococcus,saccharomyces probiotic	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	Heyndrickxia coagulans {B. coagulans}	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	Lacticaseibacillus casei {L. casei}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	Lactobacillus kefiranofaciens {Kefir Probiotic}	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	Lactobacillus plantarum {L. plantarum}	1 Studies recorded. The consensus is Decreases👶, 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 Decreases👪, Click for details.
Vitamins, Minerals and similar	Magnesium Compounds {Magnesium supplements}	1 Studies recorded. The consensus is Increases👪, Click for details.
Vitamins, Minerals and similar	vitamin d	1 Studies recorded. The consensus is Decreases👪, Click for details.

Foods Containing the Comamonadaceae 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.

Sufu - Formented tofu Weight: 0.9927 Malaysian fermented fish sauce Weight: 0.2334 Ham fermented for 4 years Weight: 0.2136 Greek style fermented table olives, Table Olives Kalamata Weight: 0.09529 Passito wine Weight: 0.09244 Cider - Dry Weight: 0.06685 Cheese Weight: 0.06311 Beer Sour Flanders Red Ale Weight: 0.05522 Korean soy sauce Gongju ganjang 180-9 1 Weight: 0.052 chopped pepper fermentation D21 Weight: 0.04157 Lard Farm Weight: 0.03333 tomato sour soup metagenome Weight: 0.02945 Mawe from sorghum fermented 12h, Benin Weight: 0.02797 Palm wine Weight: 0.02197 Ogi from maize, Nigeria Weight: 0.02178 Robiola di Roccaverano Cheese (Italy) Weight: 0.01858 Gruyere cheese Weight: 0.01814 Dehulled maize dough fermented 12h, Ghana Weight: 0.01677 Gappal seche, Burkina Faso Weight: 0.01597 Fermented glutinous rice Weight: 0.01574 Swiss-Dutch-type cheese Weight: 0.01499 Ogi from sorghum, Nigeria Weight: 0.01475 Boule d'akassa (Burkina Faso) Weight: 0.01472 Chinese fish sauce Weight: 0.0131 Sausage, Cyprus: Limassol Weight: 0.013 Mawe from sorghum fermented 48h, Benin Weight: 0.01084 Maize dough, Ghana Weight: 0.01054 Wara, Nigeria Weight: 0.0101 yoghurt fermentation Weight: 0.009611 Mawe from maize fermented 48h, Benin Weight: 0.00938 Jarlsberg cheese Weight: 0.00902 Cassava dough, Ghana Weight: 0.00876 Obushera, Uganda Weight: 0.008269 Cerrado cheese, cow milk Weight: 0.007906 Curd cheese, cow milk Weight: 0.007762 Trentingrana Cheese (Italy) Weight: 0.00595 Serro cheese, cow milk Weight: 0.005588 Caipira cheese Weight: 0.005437 Cheese with protective lactobacilli in milk Weight: 0.005213 Serrano cheese, cow milk Weight: 0.005151 Colonial cheese, cow milk Weight: 0.003348 Fermented Fabriano-like sausage Weight: 0.002907 Mozzarella cheese Weight: 0.002588 Butter cheese, cow milk Weight: 0.001491 fermented Hakarl Weight: 0.000416182854098777