Rhizobiaceae Details: NCBI 82115, gram-negative or unknown [family]

| Rhizobiaceae| Rhizobiaceae Conn 1938

1. Nitrogen Fixation:

   • The most well-known members of Rhizobiaceae are nitrogen-fixing bacteria, which establish symbiotic relationships with leguminous plants. They convert atmospheric nitrogen into a form that plants can use, enhancing soil fertility.

2. Plant Pathogens:

   • Some members of Rhizobiaceae, such as Agrobacterium tumefaciens, are plant pathogens. A. tumefaciens causes crown gall disease in a variety of plants, leading to the formation of tumor-like structures.

3. Beneficial Plant-Microbe Interactions:

   • Rhizobiaceae members form symbiotic relationships with plants, contributing to increased crop yields and improved soil fertility. This is particularly important in agriculture, as these bacteria play a role in the nitrogen cycle.

4. Agrobacterium tumefaciens and Genetic Engineering:

   • Agrobacterium tumefaciens is used in genetic engineering to introduce foreign genes into plants. This bacterium's natural ability to transfer genetic material to plant cells has been harnessed for the development of genetically modified organisms (GMOs) in agriculture.

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 Rhizobiaceae

• 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	1.68			3	285180	0	117055	16855.6	390	51122	0	2846	0 %ile	100 %ile
biomesight	27.07	0	20	10	230	0	4701	314.5	30	2238	10	90	0 %ile	94.3 %ile
thorne	100			61	415	0	394	187.5	148	105.5	94	282	0 %ile	100 %ile
thryve	8.12	0	0	1	2085	0	483	54.4	22	218.6	8	48	0 %ile	100 %ile
ubiome	1.01			24	193	0	188	78.5	58	55.8	24	193	10 %ile	80 %ile

External Reference Ranges for Rhizobiaceae

Rhizobiaceae (NCBI 82115) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	1.741332198434975E-05	0.00014067513984628022	0	0
Thorne (20/80%ile)	70.51	165.94	0.0071	0.0166

Statistic by Lab Source for Rhizobiaceae

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
AmericanGut	6.667 %	0.01 %	%	1.0	15
BiomeSight	26.09 %	0.017 %	0.151 %	1215.0	4657
BiomeSightRdp	16.129 %	0.003 %	0.001 %	5.0	31
bugspeak	100 %	0.042 %	%	1.0	1
CerbaLab	66.667 %	0 %	0 %	2.0	3
custom	11.842 %	0.003 %	0.001 %	9.0	76
es-xenogene	43.75 %	2.066 %	7.614 %	14.0	32
Medivere	87.5 %	2.569 %	3.286 %	7.0	8
SequentiaBiotech	37.143 %	1.315 %	3.268 %	13.0	35
Thorne	95.189 %	0.01 %	0.022 %	277.0	291
Thryve	7.194 %	0.005 %	0.02 %	111.0	1543
Tiny	8.333 %	0.005 %	%	1.0	12
uBiome	0.998 %	0.008 %	0.006 %	8.0	802

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Common and OTC Supplements	long-term, moderate-intensity exercise {exercise}	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 Increases👶, Click for details.
Food (excluding seasonings)	nuts	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	walnuts	1 Studies recorded. The consensus is Decreases📓, Click for details.
Miscellaneous, food additives, and other odd items	N-(phosphonomethyl)glycine {glyphosate}	1 Studies recorded. The consensus is Increases👪, Click for details.
Probiotics	Escherichia coli Nissle 1917 {Mutaflor}	1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar	vitamin d	1 Studies recorded. The consensus is Increases📓, Click for details.

Foods Containing the Rhizobiaceae 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.

Passito wine Weight: 0.108 Greek style fermented table olives, Table Olives Kalamata Weight: 0.05992 Swiss-Dutch-type cheese Weight: 0.03681 Ham fermented for 4 years Weight: 0.03103 Gruyere cheese Weight: 0.0192 Dawadawa, Ghana Weight: 0.01612 Jarlsberg cheese Weight: 0.01592 Chinese fish sauce Weight: 0.01358 Portuguese Painho de Porco Iberico fermented sausages Weight: 0.01241 Caipira cheese Weight: 0.01001 Sausage, Cyprus: Limassol Weight: 0.009432 Campo das Vertentes cheese Weight: 0.008997 Cheese with protective lactobacilli in milk Weight: 0.007656 Stinky beans spontaneous fermentation sampling time 15 replicate 1 sample type bean Weight: 0.007531 Tej, Ethiopia Weight: 0.005346 Lard Farm Weight: 0.004502 Serrano cheese, cow milk Weight: 0.003464 Palm wine Weight: 0.003368 Colonial cheese, cow milk Weight: 0.003017 Cassava dough, Ghana Weight: 0.00292 BZ Liqvan cheese cheese farm B Weight: 0.002152 Sufu - Formented tofu Weight: 0.001535 Sausage, Cyprus: Paphos Weight: 0.001451 fermented Hakarl Weight: 0.001414