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The information on this site is from academic and research studies. Applicability to humans must be determined by a licensed medical professional.

Lactobacillus acidophilus (species)

gut

Seen in 11 Sample 883 Mean 215.91 StandardDeviation 160.08 Variance 25625.69 Skewness 0.22 Kurtosis -1.74 High Outlier 471.5
Lowest 36 6%ile 36 12%ile 41 19%ile 61 25% 61 31%ile 62 38%ile 122 44%ile 122 Median 203 56%ile 299 63%ile 299 69%ile 308 75%ile 374 81%ile 374 87%ile 416 94%ile 453 Highest 453

genital (f)

Seen in 2 Sample 4 Mean 180.5 StandardDeviation 181.73 Variance 33024.5 Skewness Kurtosis High Outlier 309
Lowest 52 6%ile 52 12%ile 52 19%ile 52 25% 52 31%ile 52 38%ile 52 44%ile 52 Median 309 56%ile 309 63%ile 309 69%ile 309 75%ile 309 81%ile 309 87%ile 309 94%ile 309 Highest 309

I would like to know about this bacteria's

Conditions Associated from PubMed Studies

  1. High: Sjögren syndrome 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
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
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

I want to know what End Products this bacteria produces


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