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The information on this site is from academic and research studies. Applicability to humans must be determined by a licensed medical professional.

Flavobacteriia (class)

Suggest a missed study:
Count Frequency Min when seen 25th %ile Average Median (50%ile) Most Common Value 75th %ile/th> Max when seen Stand Dev Variance Skewness Kurtosis
492 57.6% 5.0 1040.0 3117.5 2498.0 18.0 4192.0 38355.0 3176.7 10091186.7 3.9 33.6

I would like to know about this bacteria's

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
Amino Acid and similar polymannuronic acid Decreases
daesiho-tang herb daesiho-tang Increases
Food (excluding seasonings) ganoderma lucidum mycelium Increases
walnuts Decreases
fungus ganoderma lucidum mycelium Increases
gallic acid and tannins tannic acid Decreases
gynostemma pentaphyllum herb gynostemma pentaphyllum (Jiaogulan) Increases
Herb or Spice daesiho-tang Increases
gynostemma pentaphyllum (Jiaogulan) Increases
schisandra chinensis(magnolia berry or five-flavor-fruit) Increases
tannic acid Decreases
Miscellaneous, food additives, and other odd items partial sleep deprivation Decreases
polymannuronate hydrolase supplement polymannuronic acid Decreases
schisandra chinensis herb schisandra chinensis(magnolia berry or five-flavor-fruit) Increases
sleep deprivation partial sleep deprivation Decreases
walnuts nuts walnuts Decreases

I want to know what End Products this bacteria produces


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