Details about Eisenbergiella tayi

Other Names: "Bacillus acidophilus" Moro 1900 "Thermobacterium intestinale" Orla-Jensen et al. 1936 ATCC 4356 Bacillus acidophilus BCRC 10695 CCUG 5917 CIP 76.13 DSM 20079 IFO 13951 JCM 1132 Lactobacillus acidophilus Lactobacillus acidophilus (Moro 1900) Hansen and Mocquot 1970 Lactobacillus acidophilus B6T7 Lactobacillus acidophilus Johnson et al. 1980 Lactobacillus sp. JCM 1033 Lactobacillus sp. JCM 1034 Lactobacillus sp. JCM 1035 LMG 13550 LMG 9433 LMG:13550 LMG:9433 NBRC 13951 NCTC 12980 NRRL B-4495 Thermobacterium intestinale VKM B-1660

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I want to know what End Products this bacteria produces

  • Acetate
  • Acetylcholine
  • Cobalamin (Vitamin B12)
  • Gamma-Amino butyric acid (GABA)
  • Gluten Consumer
  • Lactate
  • Lactic acid
  • Propionate
  • Trimethylamine
  • Urolithins
  • Vitamin K

I would like to know about this bacteria's

Chart actual values (not logs)

From Published Science

  1. Atherosclerosis reported from 1 studies to be High
  2. Sjögren syndrome reported from 1 studies to be High
  3. Liver Cirrhosis 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 laminaria digitata(oarweed - seaweed) Increases
almonds almonds/ almond skins Increases
Amino Acid and similar Conjugated Linoleic Acid Increases
aminoglycosides antibiotics (prescription) neomycin antibiotics Decreases
spectinomycin antibiotics Decreases
Antibiotics, Antivirals etc ampicillin antibiotics Decreases
chloramphenicol antibiotics Decreases
erythromycin antibiotics Decreases
neomycin antibiotics Decreases
rifampicin antibiotics Decreases
spectinomycin antibiotics Decreases
tetracycline antibiotics Decreases
beta-lactam antibiotics (prescription) ampicillin antibiotics Decreases
chloramphenicol family antibiotics (prescription) chloramphenicol antibiotics Decreases
clostridium butyricum probiotics clostridium butyricum miyairi probiotics Increases
clove herb syzygium aromaticum (clove) Decreases
daesiho-tang herb daesiho-tang Increases
flavonoids, polyphenols etc resveratrol (grape seed/polyphenols/red wine) Increases
Food (excluding seasonings) almonds/ almond skins Increases
blueberry Increases
laminaria digitata(oarweed - seaweed) Increases
navy bean Increases
sesame cake/meal Increases
fruit blueberry Increases
Herb or Spice daesiho-tang Increases
syzygium aromaticum (clove) Decreases
macrolide antibiotics (prescription) erythromycin antibiotics Decreases
not classified proton-pump inhibitors (prescription) Increases
thyme Decreases
Umeboshi (Japanese Apricot or Prunus mume ) Decreases
oligosaccharide (prebiotic) oligofructose (prebiotic) Increases
Prebiotics and similar oligofructose (prebiotic) Increases
Probiotics clostridium butyricum miyairi probiotics Increases
pulse / legumes navy bean Increases
resveratrol resveratrol (grape seed/polyphenols/red wine) Increases
rifamycin family antibiotic rifampicin antibiotics Decreases
saccharin sugar saccharin Decreases
sesame sesame cake/meal Increases
Sugar and similar lactose Decreases
lactulose Increases
saccharin Decreases
sugars lactose Decreases
lactulose Increases
tetracycline family antibiotics (prescription) tetracycline antibiotics Decreases
Vitamins, Minerals and similar cadium Decreases
magnesium Increases

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