}

Details about Clostridium perfringens

Other Names: "Bacillus perfringens" Veillon and Zuber 1898 "Bacterium welchii" Migula 1900 'Clostridium plagarum' ATCC 13124 Bacillus perfringens Bacterium welchii BCRC 10913 CCRC 10913 CCRC:10913 CCUG 1795 CIP 103409 Clostridium perfringens Clostridium perfringens (Veillon and Zuber 1898) Hauduroy et al. 1937 Clostridium plagarum Clostridium sp. NCIM 2677 DSM 756 JCM 1290 LMG 11264 LMG:11264 NCAIM B.01417 NCCB 89165 NCIMB 6125 NCTC 8237

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I want to know what End Products this bacteria produces

  • Gluten Consumer

I would like to know about this bacteria's

Chart actual values (not logs)

From Published Science

  1. Ankylosing spondylitis reported from 1 studies to be High
  2. Liver Cirrhosis reported from 1 studies to be High
  3. Atherosclerosis reported from 1 studies to be Low
  4. Colorectal Cancer 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
algae supplements chondrus crispus (red sea weed) Decreases
sarcodiotheca gaudichaudii (red sea weed) Decreases
Antibiotics, Antivirals etc silver nanoparticle Decreases
brown rice brown rice Decreases
cranberry juice, flour or raw cranberry (flour, polyphenols) Decreases
enterococcus faecium probiotics enterococcus faecium (probiotic) Decreases
Food (excluding seasonings) apple Decreases
blackcurrant Decreases
brown rice Decreases
chondrus crispus (red sea weed) Decreases
cranberry (flour, polyphenols) Decreases
green tea Decreases
pectin Increases
sarcodiotheca gaudichaudii (red sea weed) Decreases
tea Decreases
fruit apple Decreases
blackcurrant Decreases
cranberry (flour, polyphenols) Decreases
gallic acid and tannins green tea Decreases
tea Decreases
herb sesuvium portulacastrum herb Decreases
tabebuia impetiginosa (taheebo) bark Decreases
Herb or Spice sesuvium portulacastrum herb Decreases
tabebuia impetiginosa (taheebo) bark Decreases
lactobacillus casei probiotics lactobacillus casei shirota (probiotics) Decreases
lactobacillus plantarum probiotics lactobacillus plantarum with xylooligosaccharides (prebiotic) (probiotics) Decreases
lactobacillus probiotics - not specific lactobacillus casei shirota (probiotics) Decreases
lactobacillus plantarum with xylooligosaccharides (prebiotic) (probiotics) Decreases
not classified amaranth Increases
galla rhois Decreases
PreforPro Decreases
oligosaccharide (prebiotic) lactobacillus plantarum with xylooligosaccharides (prebiotic) (probiotics) Decreases
Prebiotics and similar lactobacillus plantarum with xylooligosaccharides (prebiotic) (probiotics) Decreases
Probiotics enterococcus faecium (probiotic) Decreases
lactobacillus casei shirota (probiotics) Decreases
sugars pectin Increases
teas green tea Decreases
tea Decreases

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