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Tyzzerella (genus)


Seen in 52 Sample 883 Mean 4648.98 StandardDeviation 6021.19 Variance Skewness 2.72 Kurtosis 8.75 High Outlier 18163.5
Lowest 23 6%ile 109 12%ile 451 19%ile 1025 25% 1341 31%ile 1589 38%ile 1965 44%ile 2388 Median 2515 56%ile 2740 63%ile 3878 69%ile 4257 75%ile 6441 81%ile 7011 87%ile 9249 94%ile 15192 Highest 32011

I would like to know about this bacteria's

Conditions Associated from PubMed Studies

  1. Low: Chronic Kidney 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
Food (excluding seasonings) walnuts Increases
herb Slippery Elm Increases
Herb or Spice glycyrrhizic acid (licorice) Decreases
triphala Increases
liquorice herb glycyrrhizic acid (licorice) Decreases
not classified licorice Decreases
Probiotics saccharomyces boulardii (probiotics) Increases
saccharomyces probiotics saccharomyces boulardii (probiotics) Increases
triphala herb mixture triphala Increases
walnuts nuts walnuts Increases

I want to know what End Products this bacteria produces

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