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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.

Lactococcus (genus)

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
287 35.3% 3.0 48.0 632.0 105.0 24.0 315.0 75123.0 4487.9 20141136.6 16.1 268.0

I would like to know about this bacteria's

Conditions Associated from PubMed Studies

  1. Low: Crohn's Disease reported from 1 studies

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 genistein Increases
polymannuronic acid Increases
arabinoxylan (prebiotic) arabinoxylan oligosaccharides (prebiotic) Increases
barley whole-grain barley Increases
beta-glucan foods ß-glucan Increases
whole-grain barley Increases
carbon dioxide (breathing techniques) co2 Increases
cinnamon powder or oil cinnamon (oil. spice) Decreases
clostridium butyricum probiotics clostridium butyricum (probiotics) Decreases
Diet Style high-fat diets Decreases
flavonoid supplements genistein Increases
Food (excluding seasonings) black beans Increases
navy bean Increases
soy Decreases
wheat bran Increases
whole-grain barley Increases
gynostemma pentaphyllum herb gynostemma pentaphyllum (Jiaogulan) Increases
herb Slippery Elm Increases
Herb or Spice cinnamon (oil. spice) Decreases
glycyrrhizic acid (licorice) Decreases
gynostemma pentaphyllum (Jiaogulan) Increases
triphala Increases
high fat diet high-fat diets Decreases
lactobacillus probiotics - not specific lactobacillus rhamnosus gg (probiotics) Increases
lactobacillus rhamnosus probiotics lactobacillus rhamnosus gg (probiotics) Increases
liquorice herb glycyrrhizic acid (licorice) Decreases
Miscellaneous, food additives, and other odd items co2 Increases
not classified annatto Decreases
bacillus laterosporus (probiotic) Decreases
caffeine (coffee or non-herbal tea) Increases
licorice Decreases
polyphenols Decreases
red wine Increases
oligosaccharide (prebiotic) arabinoxylan oligosaccharides (prebiotic) Increases
sialyllactose (oligosaccharide ) (prebiotic) Increases
polymannuronate hydrolase supplement polymannuronic acid Increases
Prebiotics and similar arabinoxylan oligosaccharides (prebiotic) Increases
resistant starch Increases
sialyllactose (oligosaccharide ) (prebiotic) Increases
ß-glucan Increases
Probiotics clostridium butyricum (probiotics) Decreases
lactobacillus rhamnosus gg (probiotics) Increases
saccharomyces boulardii (probiotics) Increases
vsl#3 (probiotics) Increases
pulse / legumes black beans Increases
navy bean Increases
raffinose(sugar beet) Increases
resistant starch resistant starch Increases
saccharomyces probiotics saccharomyces boulardii (probiotics) Increases
soy soy Decreases
Sugar and similar galactose (milk sugar) Increases
raffinose(sugar beet) Increases
sugars galactose (milk sugar) Increases
triphala herb mixture triphala Increases
Vitamins, Minerals and similar vitamin c Increases
vitamin d Decreases
vsl #3 probiotic mixture vsl#3 (probiotics) Increases
wheat wheat bran Increases
whole grains raffinose(sugar beet) Increases
whole-grain barley Increases

I want to know what End Products this bacteria produces


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