Details about Blautia coccoides

Other Names: ATCC 29236 Blautia coccoides Blautia coccoides (Kaneuchi et al. 1976) Liu et al. 2008 Clostridium coccoides Clostridium coccoides Kaneuchi et al. 1976 (Approved Lists 1980) DSM 935 JCM 1395 NCTC 11035 strain CLC-1

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I want to know what End Products this bacteria produces

No information available

I would like to know about this bacteria's

Chart actual values (not logs)

From Published Science

  1. Crohn's Disease reported from 1 studies to be Low
  2. Parkinson's Disease 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
arabinoxylan (prebiotic) arabinoxylan oligosaccharides (prebiotic) Increases
berberine supplement berberine Increases
bile supplements cholic acid (bile acid) (bile acid) Increases
flavonoids, polyphenols etc resveratrol (grape seed/polyphenols/red wine) Decreases
Food (excluding seasonings) walnuts Decreases
fungus koji aspergillus oryzae Increases
Herb or Spice koji aspergillus oryzae Increases
rosmarinus officinalis (rosemary) Increases
Miscellaneous, food additives, and other odd items berberine Increases
cholic acid (bile acid) (bile acid) Increases
smoking Decreases
not classified bifidobacterium bifidum (probiotics) Decreases
red wine Decreases
red wine polyphenols Decreases
risperidone (prescription) Decreases
oligosaccharide (prebiotic) arabinoxylan oligosaccharides (prebiotic) Increases
Prebiotics and similar arabinoxylan oligosaccharides (prebiotic) Increases
resistant starch Increases
resistant starch resistant starch Increases
resveratrol resveratrol (grape seed/polyphenols/red wine) Decreases
rosemary herb rosmarinus officinalis (rosemary) Increases
walnuts nuts walnuts Decreases

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