Lactococcus (genus)

Other Names: lactic streptococci | Lactococcus | Lactococcus Schleifer et al. 1986 |

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I would like to know more about this bacteria's

From Citizen Science

Strongest associations listed first

  1. Associated with Neurological-Sleep: Chaotic diurnal sleep rhythms (Irratic Sleep)(1) to be High : Pvalue=0.000947967376725883

From Published Science

  1. Crohn's Disease reported from 1 studies to be Low
  2. High Blood Pressure reported from 1 studies to be Low
  3. Liver Cirrhosis reported from 1 studies to be Low
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I would like to know what can change the quality that I have

  • If I want to know that a substance also changes, then I just click on it
  • If I want to know which study this information comes from, then I just clince in increases or decreases

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

πŸ‘§πŸΌ :Specific, πŸ‘ͺ :Descendents, πŸ§“πŸ» : Parent
General Substance Specific Substance Effect Studies
Amino Acid and similar genistein Increases 1 πŸ‘§πŸΌ
polymannuronic acid Increases 1 πŸ‘§πŸΌ
arabinoxylan (prebiotic) arabinoxylan oligosaccharides (prebiotic) Increases 1 πŸ‘§πŸΌ
barley whole-grain barley Increases 1 πŸ‘§πŸΌ
beta-glucan foods ß-glucan Increases 1 πŸ‘§πŸΌ
whole-grain barley Increases 1 πŸ‘§πŸΌ
carbon dioxide (breathing techniques) co2 Increases 1 πŸ‘§πŸΌ
cinnamon powder or oil cinnamon (oil. spice) Decreases 1 πŸ‘§πŸΌ
clostridium butyricum probiotics clostridium butyricum (probiotics) Decreases 1 πŸ‘§πŸΌ
Diet Style high-fat diets Decreases 1 πŸ‘§πŸΌ
flavonoid supplements genistein Increases 1 πŸ‘§πŸΌ
Food (excluding seasonings) black beans Increases 1 πŸ‘§πŸΌ
navy bean Increases 1 πŸ‘§πŸΌ
soy Decreases 1 πŸ‘§πŸΌ
wheat bran Increases 1 πŸ‘§πŸΌ
whole-grain barley Increases 1 πŸ‘§πŸΌ
gynostemma pentaphyllum herb gynostemma pentaphyllum (Jiaogulan) Increases 1 πŸ‘§πŸΌ
herb Slippery Elm Increases 1 πŸ‘§πŸΌ
Herb or Spice cinnamon (oil. spice) Decreases 1 πŸ‘§πŸΌ
glycyrrhizic acid (licorice) Decreases 1 πŸ‘§πŸΌ
gynostemma pentaphyllum (Jiaogulan) Increases 1 πŸ‘§πŸΌ
triphala Increases 1 πŸ‘§πŸΌ
high fat diet high-fat diets Decreases 1 πŸ‘§πŸΌ
lactobacillus probiotics - not specific lactobacillus rhamnosus gg (probiotics) Increases 1 πŸ‘§πŸΌ
lactobacillus rhamnosus probiotics lactobacillus rhamnosus gg (probiotics) Increases 1 πŸ‘§πŸΌ
liquorice herb glycyrrhizic acid (licorice) Decreases 1 πŸ‘§πŸΌ
Miscellaneous, food additives, and other odd items co2 Increases 1 πŸ‘§πŸΌ
not classified annatto Decreases 1 πŸ‘§πŸΌ
bacillus laterosporus (probiotic) Decreases 1 πŸ‘§πŸΌ
caffeine (coffee or non-herbal tea) Increases 1 πŸ‘§πŸΌ
licorice Decreases 1 πŸ‘§πŸΌ
polyphenols Decreases 1 πŸ‘§πŸΌ
red wine Increases 1 πŸ‘§πŸΌ
oligosaccharide (prebiotic) arabinoxylan oligosaccharides (prebiotic) Increases 1 πŸ‘§πŸΌ
sialyllactose (oligosaccharide ) (prebiotic) Increases 1 πŸ‘§πŸΌ
polymannuronate hydrolase supplement polymannuronic acid Increases 1 πŸ‘§πŸΌ
Prebiotics and similar arabinoxylan oligosaccharides (prebiotic) Increases 1 πŸ‘§πŸΌ
resistant starch Increases 1 πŸ‘§πŸΌ
sialyllactose (oligosaccharide ) (prebiotic) Increases 1 πŸ‘§πŸΌ
ß-glucan Increases 1 πŸ‘§πŸΌ
Probiotics clostridium butyricum (probiotics) Decreases 1 πŸ‘§πŸΌ
lactobacillus rhamnosus gg (probiotics) Increases 1 πŸ‘§πŸΌ
saccharomyces boulardii (probiotics) Increases 1 πŸ‘§πŸΌ
vsl#3 (probiotics) Increases 1 πŸ‘§πŸΌ
pulse / legumes black beans Increases 1 πŸ‘§πŸΌ
navy bean Increases 1 πŸ‘§πŸΌ
raffinose(sugar beet) Increases 1 πŸ‘§πŸΌ
resistant starch resistant starch Increases 1 πŸ‘§πŸΌ
saccharomyces probiotics saccharomyces boulardii (probiotics) Increases 1 πŸ‘§πŸΌ
soy soy Decreases 1 πŸ‘§πŸΌ
Sugar and similar galactose (milk sugar) Increases 1 πŸ‘§πŸΌ
raffinose(sugar beet) Increases 1 πŸ‘§πŸΌ
sugars galactose (milk sugar) Increases 1 πŸ‘§πŸΌ
triphala herb mixture triphala Increases 1 πŸ‘§πŸΌ
Vitamins, Minerals and similar vitamin c Increases 1 πŸ‘§πŸΌ
vitamin d Decreases 1 πŸ‘§πŸΌ
vsl #3 probiotic mixture vsl#3 (probiotics) Increases 1 πŸ‘§πŸΌ
wheat wheat bran Increases 1 πŸ‘§πŸΌ
whole grains raffinose(sugar beet) Increases 1 πŸ‘§πŸΌ
whole-grain barley Increases 1 πŸ‘§πŸΌ

I want to know what End Products this bacteria produces

  • 2,3-Butanediol
  • Bacteriocin: Class II
  • Bacteriocin: Class III
  • Bacteriocin: Lanthipeptide I
  • Bacteriocin: LAP
  • Bacteriocin: Sactipeptide
  • Folate
  • Lactic acid
  • Thiamine

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