}

Details about Fusicatenibacter saccharivorans

Other Names: Clostridium sp. HT03-11 Clostridium sp. HT03-14 Clostridium sp. HT03-186 Clostridium sp. HT03-22 Clostridium sp. KO-38 Clostridium sp. TT-111 DSM 26062 Fusicatenibacter saccharivorans Fusicatenibacter saccharivorans Takada et al. 2013 JCM 18507 strain HT03-11 YIT 12554

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I want to know what End Products this bacteria produces

No information available

I would like to know about this bacteria's

Chart actual values (not logs)

From Published Science

  1. Liver Cirrhosis reported from 1 studies to be Low

I would like to know what can change the quality that I have

You can compare microbiome impact of these by checking the desired items (try keeping the numbers below six(6) and clicking

General Substance Specific Substance Effect
flavonoids, polyphenols etc quercetin and resveratrol Decreases
flaxseed linseed(flaxseed) Decreases
Food (excluding seasonings) extra virgin olive oil Decreases
linseed(flaxseed) Decreases
walnuts Increases
herb Slippery Elm Decreases
Herb or Spice glycyrrhizic acid (licorice) Decreases
triphala Increases
liquorice herb glycyrrhizic acid (licorice) Decreases
not classified licorice Decreases
olive oil extra virgin olive oil Decreases
Probiotics saccharomyces boulardii (probiotics) Increases
quercetin supplement quercetin and resveratrol Decreases
resveratrol quercetin and resveratrol Decreases
saccharomyces probiotics saccharomyces boulardii (probiotics) Increases
triphala herb mixture triphala Increases
walnuts nuts walnuts Increases

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